Introduction: Hungarian Plum Dumpling
Although often described as dessert, these dumplings can be served at any time, from breakfast, as after school treats, or whenever there are relatives/friends stopping by at the house. Sometimes, they are even served as main meal, rather than dessert.
Step 1: Dough and Filling
For the dough:
5 medium size potatoes (about 1 kg)
a tsp of salt
2 1/2 c of AP flour
Peel, boil, drain and mash potatoes. Let cool to room temperature.
Add in eggs, salt and flour. Knead well. (You don't really need to add the whole flour. When you feel that it is enough while kneading, stop adding. Dough should be soft to the touch, not crumbly, but also not too doughy).
Divide dough into 3 portions, and roll flat each one. (You can do this right away, or let dough rest for half hour, covered. Some people like to store it in the fridge before rolling, that is okay as well).
Slice into squares, as shown on picture.
Place 1 slice of filling, roll round.
For the filling:
Plums, washed and patted dry. You can either halved them, or quartered them. Depending how big you want your dumplings to be. If you quartered them, this recipe should make at least 20 dumplings.
I don't really use measurement to this. The point is, you make cinnamon sugar by mixing sugar and cinnamon as needed.
While some people like to place 1 plum and 1 generous tsp of cinnamon sugar as filling, what I do is roll plums into the sugar mixture to coat evenly, then place 1 slice in the center of the dough.
Step 2: Cooking Method
Heat enough vegetable oil and fry enough fine bread crumbs until brown as shown on picture.
Bring water to boil in a pot, drop some dumplings, and cook until dumplings float. Let them float for about a minute.
Take dumplings out with slotted spoon, and roll them right away into the fried bread crumbs.
Step 3: Enjoy~
Sprinkle with generous icing sugar before serving.
Either served warm or cool, fresh or the next day, these dumplings are yummo!