Plum Dumplings

Plum dumplings - a delicacy that brings a touch of nostalgia in every bite. These small culinary masterpieces are a symbol of autumn and family times, when the sweet aroma of fresh plums wrapped in soft dough delights our senses. Plum dumplings are versatile, as they can also be filled with fruit preserves or other fruits, but today we will focus on the classic, simple, and delicious recipe that is sure to impress.

Preparation time: 20 minutes
Cooking time: 15 minutes
Total time: 35 minutes
Number of servings: Approximately 20 dumplings

Ingredients:
- 20-25 ripe plums (pitted)
- For the dough:
- 200 g instant puree
- 500 ml hot water (approximately)
- A pinch of salt
- 1 egg
- 5-6 tablespoons of flour (heaped)
- For coating:
- 2 cups breadcrumbs
- 5-6 tablespoons of sugar (to taste)
- ½ teaspoon of cinnamon
- 150 ml oil (for frying breadcrumbs)

A bit of history:
Dumplings are a traditional dish that has evolved over time. The use of seasonal fruits, such as plums, to fill simple doughs is an old practice aimed at utilizing available resources. These treats are often served as dessert or a snack and are appreciated not only for their taste but also for their soft texture and flavorful filling.

Step by step:

1. Preparing the plums:
Start by washing the plums well. Cut them in half and remove the pits. If the pits are hard to remove, you can cut the plums completely in half and then stick them together when placing them in the dough. This will help retain the juice inside.

2. Preparing the dough:
In a bowl, add the instant puree and a pinch of salt. Gradually pour in hot water, stirring constantly until you achieve a firmer consistency. It is essential that the puree is not too soft; otherwise, the dough will absorb too much flour, and the dumplings will become hard. Add the egg and 5-6 tablespoons of flour. Knead the dough until it becomes elastic and easy to shape. If it sticks, feel free to add a tablespoon of flour until you reach the desired consistency.

3. Preparing the water and breadcrumbs:
Bring water to a boil in a large pot. Meanwhile, in a pan, heat the oil to fry the breadcrumbs. Add the breadcrumbs and stir constantly with a wooden spoon until they are evenly browned. The heat should be low so that the breadcrumbs do not burn. When browned, add the cinnamon and sugar, mixing well to combine the flavors.

4. Forming the dumplings:
Divide the dough into two and sprinkle flour on the work surface. Roll the dough into a log and cut it into pieces of the desired size (approximately 10-12). Each piece will become a dumpling. Take a piece of dough, flatten it in your palm, place half a plum in the center, and cover it well with dough, ensuring there are no openings.

5. Boiling the dumplings:
When the water is boiling, carefully add the dumplings, making sure not to overcrowd them. Boil them on low heat, and when they rise to the surface, let them boil for another 2 minutes. This step is crucial for achieving the perfect texture. Remove them with a slotted spoon and roll them in the prepared breadcrumbs.

6. Serving:
Arrange the dumplings on a platter and, if desired, sprinkle additional sugar to taste. Served warm, with a sour cream or yogurt sauce, they become even more delicious. You can also pair them with a cup of fruit tea or mulled wine for an unforgettable culinary experience.

Helpful tips:
- Choosing the plums: Use ripe plums, as they have a better texture and unique flavor. If you can't find them, you can use cherries or apricots, but make sure to adjust the cooking time.
- The perfect dough: If the dumplings do not hold together well, you can try adding a bit more puree or flour, depending on the desired consistency.
- The version with fruit preserves: If you want to try another version, replace the plums with plum preserves. You will get a delicious sweet dumpling variant.

Calories and nutritional benefits:
A serving of plum dumplings contains approximately 150-200 calories, depending on the ingredients used. Plums are rich in fiber, vitamins, and antioxidants, making them a healthy choice. Additionally, the instant puree dough can be easier to digest compared to traditional ones.

Frequently asked questions:
- Can I use boiled potatoes instead of instant puree?
Yes, but make sure they are well-cooked and mashed to avoid a too-wet dough.

- Can I freeze the dumplings?
Yes, you can freeze the dumplings before boiling them. Make sure to spread them out on a platter before placing them in a bag so they don't stick together.

- What other fillings can I try?
You can try fillings of apricots, cherries, or even savory fillings like cottage cheese with dill.

This plum dumpling recipe is not just a delicacy but also a wonderful way to enjoy autumn. Don't hesitate to play with the ingredients, add a personal touch, and savor every bite. Enjoy your meal!

 Ingredients: Ingredients for approx. 20 dumplings: 20-25 ripe plums Dough: 200 g instant puree hot water (about 500 ml) a pinch of salt 1 egg 5-6 tablespoons flour (heaped) 20-25 ripe plums (pitted) For coating: 2 cups breadcrumbs 5-6 tablespoons sugar 1/2 teaspoon cinnamon oil for frying the breadcrumbs (150 ml)

 Tags:  plum dumplings