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I cut the plums in half, took out the seeds and sprinkled them with brown sugar and cinnamon.
I boiled the potatoes in water with a little salt. I drained them, cleaned them and put them on the grater. I put a little salt, brown sugar and eggs one by one. Then the flour and finally the starch.
The result is a more sticky dough.
I sprinkled flour on the table, I put the dough with a spoon, I sprinkled more flour and I formed balls that I spread. I placed half a plum on top, I put a little plum jam in the middle and I closed the ball so that cover the plum very well.
Do not use more flour than necessary to work with them.
In a frying pan I put a little oil, I fried the breadcrumbs and towards the end I added the sugar.
I put water in a pot with a little salt.
When it started to boil, I put the dumplings that fit on the bottom of the pot.
They are cooked when they rise to the surface of the water.
I took them out with a spatula and rolled them in breadcrumbs.
They are usually served hot, but I also liked them cold.
Good appetite !!!!
PLUM COOKIES: MasterChef recipe! They will turn out delicious
PLUM COOKIES: MasterChef recipe! They will turn out delicious
Plums are tasty and full of vitamins. They can be eaten raw, but also integrated in various desserts. So, here is the recipe for plum dumplings by Elena Lasconi, the winner of the star edition of the MasterChef show.
PLUM DUMPLINGS. Ingredients (for 8-10 servings):
300 gr boiled potatoes (shredded)
200 gr of flour
salt (a knife tip)
1/2 kg of plums
100 gr pesmet
50 gr powdered sugar
cinnamon (to taste)
50 ml oil
PLUM DUMPLINGS. Method of preparation:
Boil the potatoes in their skins for about 30 minutes. While the potatoes are boiling, I fried the breadcrumbs in oil (always stirring with a wooden spoon so that they don't stick). When the breadcrumbs have browned nicely, I put them in a dry and cold bowl. I washed the plums, took out the seeds and then let them drain.
I put on the fire a pot with 3-4 l of water, in which I put half a teaspoon of salt and two tablespoons of oil.
After the potatoes were cooked, I peeled them (they must be hot). I put them through the mincer, I sprinkled them with a little oil (3-4 tablespoons). I let them cool and then I added flour, salt and egg. I made the dough, spread it with a rolling pin and cut it into squares (about 10 cm by 10 cm). I wrapped each plum in the dough and shaped them nicely in the form of a dumpling.
When the water boiled I put the fire on low and I put 6-8 dumplings to boil. I boiled them for 15-20 minutes, took them out with a foamer one at a time and put them in breadcrumbs. I powdered them with sugar and cinnamon only when I served them.
Plum dumplings - Recipes
Boil the potatoes in their skins and then peel them. When they have cooled a little, we crush them and let them cool completely. The potatoes can be boiled the night before, so we don't have to wait for them to cool.
If it has cooled, add salt to taste (I put a maximum of a quarter teaspoon), mix a little and make a hole in the middle where we add the eggs. We start to gradually add the flour and knead. Add as much flour as possible, the dough should not be hard.
Spread the dough to the thickness of your little finger, and cut the squares 10x10 cm.
Remove the seeds from the plums and put in their place according to taste, sugar mixed with cinnamon. We place the plums in the middle of the squares.
We catch the four corners and the sides well, we form a ball.
Let's be careful not to have holes.
We boil them in a saucepan with water, when they reach the surface we leave them for approx. 3-4 minutes to boil.
While the dumplings are boiling, fry the breadcrumbs in oil, stirring constantly so as not to burn. This takes no more than 5 minutes. Roll the cooked dumplings in this breadcrumbs. And we're ready.
Each one is served to our liking, we like it sprinkled with sugar mixed with cinnamon. Uncooked dumplings can be placed on a tray (without touching) and frozen, after approx. 1 hour is hard enough to put in bags.
Difficulty: average & middot Preparation time: 1 hour & middot Nr. servings: 4-5
1. Boil the potatoes in their skins.
2. Then peel, leave to cool and dry.
3. Then add the flour, beaten egg, brown sugar and melted butter. Knead the composition until you get a softer dough.
4. Break into pieces of dough that are covered with breadcrumbs and place an unripe plum that is wrapped in dough.
5. The dumplings are boiled in boiling water over low heat, and when they rise to the surface they can be removed.
6. In a frying pan, brown the breadcrumbs in melted butter and add the cinnamon and sugar.
7. Roll the dumplings through the browned breadcrumbs.
Take a trip through Eastern Europe or the Balkans and you will probably come across rakia, a wide category of fruit cognacs. These spirits have many different fruits and have many different names, but one such example is slivovitz, a clear plum brandy, which is especially popular in Balkan countries such as Serbia and Croatia. If you have the chance to drink slivovitz directly from the source, do so. But you can also find the popular spirit in a handful of US bars and restaurants, such as Midwife, a lively cafe throughout the day in Arlington, Virginia.
The Baba menu includes several spirits and cocktails from Eastern Europe, including the Monastery, a drink containing Slavovitz Maraska, lime juice, honey syrup, plum jam and fresh basil leaves. Maraska comes from Croatia its slivovitz is a kosher spirit made from blue plums, which are fermented for three months. The puree is distilled twice, and the resulting liqueur is matured for at least two years in oak barrels.
With brandy, citrus and sweetener, the Monastery is not so different from classics like Sidecar or Brandy Crusta, although it has its own aroma. The cocktail highlights the intense plum aromas of slivovitz and the fruity sweetness of plum jam. Lemon juice and honey provide balance, while herbaceous basil gives bright green notes. The refreshing cocktail is a friendly introduction to slivovitz and is likely to make quick conversions of the uninitiated.
Plum dumplings recipe
300 g potatoes
30 ml oil
100 g of flour
12 small plums
50 g butter
50 g breadcrumbs
1. Boil the potatoes in salted water for 30 minutes. The plums are peeled and peeled, then drained.
2. Peel the boiled potatoes, crush them and mix them with the oil. When the composition has cooled, add the flour and egg. Mix until a homogeneous dough is obtained, then divide into 12 pieces. Put on the fire a pot with 2 l of water, in which salt is added.
3. Cover the drained plums with the dough. Put in the flour and put one by one in the boiling water, all the dumplings. Bring to a simmer for 10 to 15 minutes, with the pot covered, then turn off the heat and leave in the hot water, covered, for another 15 minutes.
4. In a hot pan, brown the breadcrumbs in butter. The boiled dumplings are removed from the water and allowed to drain. Line with breadcrumbs, then powder with sugar, cinnamon and serve.
Plum dumplings recipe
Boil the peeled potatoes and cut them into cubes. After they have boiled, grind them with a fork or pass them through the mincer. When cooled, mix with flour and a tablespoon of sugar. The shell will be a little soft and a little sticky. It is divided into 8 parts. Peel a squash, grate it and add a little sugar. Wet your hands with water. Take a piece of coca in your hand and spread a square to fit a plum. Round in the hand so that the plum is evenly covered. Boil a saucepan with enough water to cover the dumplings. When it starts to boil, turn on the heat and put the dumplings. Let it boil for about 10-15 minutes, until it rises to the surface. Put the oil and breadcrumbs in a pan over low heat and stir occasionally. When it has browned, remove from the heat. After it has cooled, add 3-4 tablespoons of sugar and possibly a little cinnamon. Hot dumplings roll well in breadcrumbs. Serve hot or cold, as desired.
How to make plum dumplings at home. Chef Suzana Mira explains
Plum dumplings are associated with many childhood memories, but who dares to cook them today? And yet, you can relive their taste. Suzana Mira, chef and food blogger, makes everything seem easier through her explanations.
Plums or dumplings with plums
I'm the kind of person who, if something doesn't work out, doesn't try a second time. So it was with the dumplings. The first time they came out too strong, the second time they kind of broke and I haven't even tried for a while. But now, after a year or so, that I have more experience in cooking, I said to try again, especially since it's plum season. And I realized where I went wrong when they didn't work out. I'll tell you along the way, don't make the same mistakes. This time they turned out perfect: soft and fragile.
- 700 g potatoes
- 2 eggs
- about 12 tablespoons of flour
- half a teaspoon of salt
- about 200 g breadcrumbs
- 50 g butter or oil
- 4 tablespoons sugar