These dumplings are a very traditional Croatian recipe that has been passed down through my family. All ingredients are basically standard staple panty items. These dumplings are ideal for when you have seasonal fruits growing in the garden in abundance.
Ingredients (makes 20 Plum Dumplings)
- 900 grams Potatoes
- 1 1/2 cups Flour
- 50 grams Semolina
- 50 grams Butter
- 2 Eggs
- 1/2 teaspoon Ground nutmeg
- 1 teaspoon Salt
- 20 Plums (small) if plums are large use half
- 50 grams Butter
- 80 grams Breadcrumbs
- 1 teaspoon Cinnamon
- 1 tablespoon Vanilla sugar
Method
- Boil potatoes in skin until soft. When ready, peel and mash.
- Add butter, flour, semolina, nutmeg, salt and eggs. Combine to form a dough. If the mixture is too wet, add more flour.
- Roll out the dough onto a floured bench to approximately 1cm thick. Cut a piece of dough big enough to encase a de-stoned plum. I'm a sweet tooth so I like to add sugar in the plum centre, however if you prefer a more tart flavour leave this out).
- Place the uncooked plum dumplings into a large pot of boiling water (don't over crowd the pot, so do it in 2 stages). When the dumplings rise to the top, they are ready to take out.
- Meanwhile, melt butter into a frypan and quickly fry breadcrumbs in it. When brown add cinnamon and vanilla sugar. Roll plum dumplings in the crumb mixture, and serve. (Can be served as is or with a dollop of sweet Greek style yoghurt)
Notes
You can substitute plums with apricots or even prunes in winter when these stone fruits are not available.
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mom93821 replied
- 22 Mar 2016 , 5:45 am
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mggarner replied
- 31 Mar 2016 , 11:01 pm
Reply11:10 pm
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