My granny has been making us plum dumplings using a traditional Hungarian recipe since I was little. It was quite common to eat potato soup and those dumplings for lunch. The used recipe was switched multiple times and here is the most recent one we’ve settled for, the best one yet in our opinion.
- 1kg of potatoes
- 300g of flour
- 1 egg yolk
- 100g of butter
- Tsp. of salt
- Tbsps. of semolina
- 10 plums
- Cinnamon and powdered sugar mixture
- 200g of bread crumbs
Peel the potatoes and boil them until soft. Mash them and leave them to cool (it’s important for them to be completely cold so that the butter won’t melt and make the dough sticky). Mix in the flour, butter, egg yolk, salt and semolina with your hands until you’ve got a ball of dough. Roll it out on a working surface and cut them into 5cmx5cm squares. Put aside the remaining dough for later use. Cut the plums in half and remove the seeds. Put a tsp. of the cinnamon and powdered sugar mixture in the remaining holes and place the plum half face down on the dough squares. Fold them, make nice balls and place on the floured surface. Let the water boil and cook the dumplings until they swim out to the surface. Fry the bread crumbs on butter and place the dumplings in the pan, roll them to be completely covered.
Take the remaining dough and roll it into a sausage. Cut pieces about 1,5 cm wide and roll them out to form a fat worm shape. Boil them and cover them in bread crumbs just as you would with the dumplings. And there you have it, lovely plum dumplings without wasting any dough. Those little worms we used to eat with sour cream as a savoury dish, and then continue with fruit dumplings.
Those dumplings you can make with other fruits as well. The best ones are with apricots or sour cherries. The leftovers kids love to eat the next morning with a glass of milk for a breakfast.
Those dumplings on the photo were made by my dad and my daughter – my dream team ♥♥