This is the recipe my grandmother used to make and this is one of the most beautiful dumplings that always succeed and are so nice, soft, and juicy! The dough consists of potatoes, eggs, and flour. Just like when you prepare gnocchi. You don't need much time to enjoy this wonderful dessert. An ideal dessert after Sunday lunch that the whole family will enjoy! Follow recipe.
Ingredients: simple, total time:90 min., 16 dumplings
Dough:
1.2 kg potatoes with peel
2 eggs
pinch of salt
300 g smooth flour
2 Tablespoon oil/ or butter
16 fresh plums/ or frozen
For Dumplings:
20 full Tablespoon breadcrumbs/ about 250 g
180 ml oil for frying breadcrumbs
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 eggs, oil, and a pinch of salt to the warm potatoes. Stir and combine well, mixture.
Then gradually add flour (3 times 250 g) knead dough by hand.
Add more 6 spoons of 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.
Sprinkle a little sugar on top. Let it cool to room temperature.
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, covered, 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 my time.
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Deliziosi gnocchi di susini chef