Plum dumplings

I believe there are dishes that should be prepared the way our grandmothers and their grandmothers did. Plum dumplings fall for sure in this category. As a child I never ate the plum, only the dough with loads of sugar. Not to mention that I never even wanted to try it with  breadcrumbs, so I always asked for ground nuts or shredded coconut, however meanwhile I am huge fan of the breadcrumbs! Of course it is also delicious if you coat it in coconut flakes, ground almond, pistachio or even poppy seeds but believe me, nothing can beat the original. You can trust me, I have tried them all! So let us stick to the tradition and heat up a saucepan for breadcrumbs. Unfortunately, the plums I used were too big for the dumplings, make sure you can put your hands on some small ones, then you are even able to put a whole plum into a dumpling and still end up with nice small balls. Although, I want to cut on eating sweets, I simply could not resist the thought of the juicy plum with cinnamon and the plump potato dough sprinkled with an extra load of cinnamon sugar. Heavenly! After all the season is almost over so hurry up if you want to enjoy this treat.



500 g floury potato
150-200 g flour (depends how much the potato needs)
pinch of salt
1 tablespoon semolina
1 tablespoon sunflower oil
1 egg
10-15 plums (depending on the size)

1. Cook potatoes until soft, then drain and peel. Press potatoes through a potato ricer and let it cool.
2. Add sifted flour, salt, semolina, egg, oil and knead gently till all is blended.
3. On a floured surface, roll dough out, not ticker than a finger. Cut dough into squares and put a with sugar and cinnamon filled plum into center of each square. Fold corners to the middle and roll the dumpling in your hands till round.
4. Cook a few dumplings at a time in salted hot water (do not boil!) for about 10 minutes until they swim on top.
5. In a large skillet melt butter and brown breadcrumbs.
6. Using a slotted spoon remove dumplings and coat in breadcrumbs. Serve warm with cinnamon icing sugar.



500 g lisztes burgonya
150-200 g liszt (amennyit a burgonya felvesz)
csipet só
1 evőkanál gríz
1 evőkanál napraforgóolaj
1 tojás
10-15 szilva (mérettől függően)

1. Főzzük meg a burgonyát, hámozzuk meg majd nyomjuk át krumplinyomón és hagyjuk kihűlni.
2. Adjuk hozzá a lisztet, sót, grízt, tojást, olajat és gyúrjuk simára.
3. Lisztezett deszkán nyújtsuk ki, kb. egy ujjnyi vastagra és vágjuk négyzetekre. Mindegyik négyzet közepére rakjunk egy fahéjas cukorral töltött szilvát majd formázzuk gombócot.
4. Éppen csak gyöngyöző vízben főzzük kb. 10 percig vagy míg feljön a víz tetejére.
5. Egy serpenyőben pirítsuk meg a zsemlemorzsát vajban.
6. Forgassuk a gombócokat a morzsába és tálaljuk fahéjas cukorral.