September 30, 2013
Plum Dumplings (Gomboc cu prune)
This is a repost of this recipe with some modifications and more instructions.
I don’t get to make this recipe often but I thought, I should make it now, while the plums are still available. They are best made with fresh plums* so off to the local Farmers Market I went where I found the perfect Italian plums needed for this dumplings. Time to get busy…
1 kg (2 lb) potatoes (or 4 cups mashed potatoes)
1 tsp. salt
1 tbsp. butter (or margarine)
2 cups flour
3 tbsp. vegetable oil
24 Italian plums
1/2 cup sugar
1/4 cup cinnamon
2 tbsp. butter, unsalted (or vegetable oil)
1 cup bread crumbs
Icing sugar and cinnamon, to serve
Peel, wash, and cut potatoes into small chunks. Place them in a large pot and add cold water to cover it. Add salt and cook on medium heat for 15-20 minutes, or until breaks easily with a fork.
Strain and mash potatoes with 1 tablespoon of butter (or margarine) and set aside to cool.
Measure 4 cups of mashed potatoes and place into a bowl; add flour and the oil and using your hands, mix it all together to form dough. Divide dough in two;Shape into a balls, (dough will be slightly sticky so use flour on the board).
Wash plums, pat them dry and pit the plums, carefully not to detach the halves and fill each cavity with 1/2 teaspoon of sugar and 1/4 teaspoon of cinnamon.
Roll half dough out on a floured surface to 1/4” thickness rectangular. Cut into 3 equal strips horizontally, then cut across the strip in 3 places to obtain 12 - 3” squares.
Place a plum in the center of each square, bring together the four corners to cover the plum and pinch them together to seal. Roll in your palms to form a ball.
Place them on a floured board until all ready.(You should have about 24 balls).
Bring a large pot with water to a boil. Add a 1/4 tsp. of salt. Using a large spoon, drop balls one by one (about half of them) into the boiling water and cook for 8-10 minutes, (if you are not sure, remove one dumpling to a plate and cut in two to see if cooked though).
Meanwhile place butter into a pan over low heat. When melted, add the bread crumbs and stirring constantly, cook until golden brown.
Scoop out dumplings with a slotted spoon, and place into the bread crumbs; roll dumplings into the bread crumbs to cover. Transfer to a heated serving dish.
To serve, sprinkle them with icing sugar and cinnamon.
Preparation Time: 1 hour 20 minutes.
*This dumplings are best made with plums but in off-season, when the fresh fruit is not available, prunes can be used by soaking them in lukewarm water for 30 minutes.
Leia’s Culinary Treasures