Chantal
Dumplings with plum
Category: Recipes
Ingredients
Dough:
Flour (sift) 350 g
Milk 125 ml
Salt 1 tsp
Butter
(room temperature) 60 g
Eggs (beat lightly) 2 pcs.
Filling:
Pitted blue plums
(sprinkle with lemon juice
so as not to darken) 16 pcs.
Sugar 60 g
Ground cinnamon 1 tsp
Grated nutmeg 1/8 tsp
Sprinkling:
Finely chopped walnuts
(I add to the rest of the filling) 40 g
or bread crumbs
fried a few minutes
in butter () 60 g
Cooking method

Sift flour and salt into a bowl. Beat eggs and butter until well combined. then stir in flour, add quite a bit of milk to make a tough dough. Place the dough on a floured surface and knead for 10 minutes, until smooth and elastic. roll into a ball, cover and leave for 30 minutes.
Mix sugar, cinnamon and nutmeg. Roll (or cut - as you are used to) circles with a diameter of about 7.5 cm. Put half a plum in the center of the circle, sprinkle with the sugar mixture, cover with the second half of the plum and the second circle of dough, pinch nicely and cook in boiling salted water for about 12 minutes. Sprinkle the prepared dumplings with nuts and serve with sour cream.

Note
I didn’t find a similar recipe on the forum, so I decided to put “my own” in quotes because I didn’t come up with it myself, but I took it from a culinary book and use it with pleasure for a long time. It seems from Hungarian cuisine

Bon Appetit!

no photo, because it's not the season yet

Deni
Do you need blue plums?
red mullet
And I like dumplings on choux pastry more, without eggs, but your filling is very interesting, I must take note. This is for you .
Zhivchik
In fact, the filling is interesting.
Chantal, thanks for the recipe.
And I like steamed dumplings more.
Chantal
Deni, I only did it with blue ones, let’s try and tell us how it turned out

red mullet, thank you, in fact, in this recipe and the dough is very tasty when I did it for the first time - I thought there was a mistake in the recipe, it turned out to be awkward, but when you knead it well it becomes even, smooth, elastic - I just think a long kneading is of course a minus, it is necessary will try to knead it into HP

Zhivchik, I think this is a matter of taste, nothing prevents them from steaming

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