Jun 14

Classic Dumplings

Classic Dumplings

Dumplings with plums is a favorite dessert in the whole world, and here is the recipe for how it is prepared in Serbia. The dumplings are soft and juicy, you can eat them with plums, strawberries, apricots, and raspberries with white chocolate. It is easy to prepare, and is an ideal treat for the complete family! Follow recipe.

Ingredients: simple, total time: 90 min. 8 dumplings

Dough:

500 g of boiled potatoes
1 Tablespoon of butter/ room temperature
4 Tablespoon of semolina
1 egg/ room temperature
pinch of salt
1 bag vanilla sugar/ 10 g
about 300 g of flour

Filling:

8 - 10 plums

For rolling dumplings:

5 full Tablespoons of breadcrumbs
80 ml oil for frying and more as needed

For Sprinkle:

4 Tablespoon of sugar
1 bag vanilla sugar/ 10 g

dumplings-with-plums — Classic Dumplings

Preparation:

Peel the potatoes, wash them and cut them into medium cubes, pour enough water to cover the potatoes and add a little salt. Let it cook for about 20 minutes. When the water boils, cover the pan, reduce the heat and continue to cook 10 min. Cooking is total 30 min.
Drain the potatoes well from the water, wait for 1 minute, then mash them immediately with a large fork. Add butter, egg, vanilla sugar a pinch of salt, stir to the warm potatoes. Stir and combine well, mixture.
Then gradually add flour mixed with semolina (3 times 300 g) knead dough by hand.
Add more flour as needed, knead the dough well.
When the mixture has become compact, take out the mixture with the help of a spoon, wet little your hands make a ball then flatten it as if you were making patties.
Put the washed plums in the center of the dumpling, close the sides and form a ball. Arrange the ready to cook dumplings on a tray.
Pour the oil into the pan, when it is heated on moderate heat, add the breadcrumbs, with stirring constantly until they are well browned. Frying takes about 8–10 minutes.
Pour a lot of water into a deep pan, add a little salt. Wait for it to boil. Add dumplings to cook. (Dumplings need about 10 minutes to cook on moderate heat.) When they float to the surface, leave for 1–2 minutes, then scoop them out with a slotted spoon, drain well then add to the breadcrumbs.
Roll the dumplings into crumbs on all sides, then put them on a larger tray, on which you have placed a kitchen towel. Let it cool a bit at room temperature.
Mix sugar and vanilla sugar in a small bowl.
Pour the dumpling into the plates, s prinkle a little sugar on top.
Serve cold.

Buon appetito!

NOTE:

You can use this same dough to make shufnoodles.
If you are making shoufnoodles for cooking, it will take about 5 minutes, as soon as they float to the surface, shake them well from the water and put them into crumbs.
Place the dumplings on a tray, cover, and store at room temperature for up to 5 days.
Cooking dumplings takes about 10 minutes. When they float to the surface, wait another 2 minutes.
I used frozen plums with pits, I didn't clean them, and that's not a problem because it takes time.