Hungarian Plum Dumplings Recipe

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Hungarian Plum Dumplings
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Ingredients
11
Count
Nutrition
540
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Cook potatoes for dough: Cover potatoes with salted cold water (1 tablespoon salt for 2 quarts water) in a large saucepan and simmer until tender, about 40 minutes. Drain potatoes and, when cool enough to handle, peel. Force warm potatoes through ricer into a shallow baking pan and spread out to cool completely.
  2. Make crumb mixture while potatoes cook: Heat 2 tablespoons butter in a 12-inch nonstick skillet over medium heat until foam subsides, then cook bread crumbs and walnuts, stirring frequently, until crumbs are golden and crisp, about 5 minutes. Cool completely. Transfer to a bowl, then stir in 1/4 cup sugar and 1/2 teaspoon cinnamon.
  3. Make dough: Transfer cooled potatoes to a bowl and stir in flour, salt, softened butter, and yolks until a dough forms. Knead on a well-floured surface just until smooth, about 1 minute (dough will be soft). Cut dough in half and let stand, uncovered, 15 minutes. Roll out half of dough on floured surface with a floured rolling pin into a 10-inch round (1/8 inch thick) and cut out 6 rounds with cutter, reserving scraps.
  4. Make filling and assemble dumplings: Melt 1 1/2 tablespoons butter, then stir together with plums and remaining 3 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl.
  5. Place 1 dough round in center of your hand. Put 1 tablespoon filling in center of round, then fold round in half, forming a semicircle, and pinch edges to seal. Gently form into a ball and gently roll between your palms until smooth. Transfer dumpling to a wax-paper-lined tray. Repeat with remaining 5 dough rounds, then make more dumplings with remaining dough, rerolling scraps.
  6. Cook and coat dumplings: Cook dumplings in a pasta pot of boiling lightly salted water (1 tablespoon salt for 5 quarts water) and simmer, uncovered, until dough is firm to the touch, about 12 minutes. While dumplings cook, melt remaining 4 1/2 tablespoons butter in cleaned 12-inch nonstick skillet over medium-low heat. Gently transfer cooked dumplings with a slotted spoon to skillet, spooning butter over them to coat. Transfer dumplings to a platter and sprinkle with half of crumb mixture. Serve immediately, with remaining crumb mixture on the side.
  7. Cooks' notes: · Crumb mixture can be made 1 day ahead and kept in an airtight container at room temperature. · Dough can be made 1 day ahead and chilled, wrapped in plastic wrap. Bring to room temperature before using. · Dumplings can be formed (but not cooked) 30 minutes ahead and kept, uncovered, at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 540.29 Kcal (2262 kJ)
Calories from fat 298.56 Kcal
% Daily Value*
Total Fat 33.17g 51%
Cholesterol 118.96mg 40%
Sodium 298.12mg 12%
Potassium 711mg 15%
Total Carbs 56.71g 19%
Sugars 20.88g 84%
Dietary Fiber 5.39g 22%
Protein 8.15g 16%
Vitamin C 5.1mg 9%
Vitamin A 0.3mg 11%
Iron 1.9mg 11%
Calcium 64.4mg 6%
Amount Per 100 g
Calories 310.04 Kcal (1298 kJ)
Calories from fat 171.32 Kcal
% Daily Value*
Total Fat 19.04g 51%
Cholesterol 68.26mg 40%
Sodium 171.07mg 12%
Potassium 408mg 15%
Total Carbs 32.54g 19%
Sugars 11.98g 84%
Dietary Fiber 3.09g 22%
Protein 4.68g 16%
Vitamin C 2.9mg 9%
Vitamin A 0.2mg 11%
Iron 1.1mg 11%
Calcium 37mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.8
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • good source of fiber

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