Plum Dumplings - Instant Potato Puree Powder
Ingredients: For 12 plum dumplings: 1 and a half packets of Knorr puree powder (75+75/2= 112.5 grams) about 400-500 ml of hot water (poured carefully and only as needed, I used about 400 ml) 5-7 tablespoons of flour heaped (the amount depends on the type of flour if it is wetter or drier and the size of the spoon, the old ones are larger, the new ones smaller) a pinch of salt 1 egg flour for the work surface/board 12 plums scored and pitted without breaking them apart if possible sugar to fill the center of the plums a few tablespoons of oil (2-3) 6-7 tablespoons of breadcrumbs 3 tablespoons of granulated sugar ground cinnamon.
In a large bowl, we start by mixing the puree powder with boiling water. It is important to add the water gradually, not all at once, to control the consistency of the dough. We continue to mix until we obtain a more compact dough, then we add a fresh egg and a pinch of salt. We knead well, making sure that all the ingredients are perfectly integrated. If the dough still seems too hard, do not hesitate to add a little water, bit by bit, until we achieve the desired texture.
Once the dough is ready, we also add the flour, kneading again vigorously. Once we obtain a homogeneous dough, we turn it out onto a floured work surface. We form two rolls from the dough, which we cut into 6 equal pieces each. The size of these pieces will depend on the size of the plums we have available, but it is recommended that the plums are not too large, so that they do not need to be cut in half.
We take each scored plum, without the pit, and fill it with granulated sugar. For those who prefer a more flavorful option, one can opt for filling with ground nuts mixed with sugar and optionally cinnamon. This will add a special taste and a delicious warm note. We place the filled plum on each piece of dough, and then carefully wrap it, forming a round dumpling. It is essential to keep our hands floured, as the dough can become sticky.
In a large pot, we bring water to a simmer and carefully add the dumplings. We use a slotted spoon to ensure they do not stick to the bottom of the pot. If the water is boiling well, the risk of sticking is minimal, but it is better to be cautious. We let the dumplings boil until they rise to the surface, at which point we let them boil for another 1-2 minutes. Then, we remove them with the slotted spoon and let them drain a bit.
In a pan or pot, we prepare the flavored breadcrumbs. We add the oil and let it heat, after which we pour in the breadcrumbs. We constantly stir over low heat until the breadcrumbs turn golden and crispy, being careful not to burn them. Once the breadcrumbs are browned, we turn off the heat and add the sugar and cinnamon, mixing well to combine the flavors.
The dumplings, taken out one by one from the water, are then rolled in the flavored breadcrumbs, making sure they are evenly coated on all sides. We carefully place the dumplings on a platter or in a baking dish. When all the dumplings are ready and coated with breadcrumbs, we sprinkle the remaining flavored breadcrumbs on top for extra flavor. These plum dumplings are now ready to be enjoyed, offering a perfect combination of sweet and sour, with a crispy and soft texture. Enjoy your meal!
