Plum Dumplings - Galuste Cu Prune |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This recipe is made with different variations in the whole Eastern Europe area. You can fill it up with apricots, plums, peaches and even jams. I work with a nice Polish girl and one day we both showed up at work with a plate of these goodies. Read more . We laughed and joked about who invented them first: Romanian or Polish. I guess the Germans did it! Ingredients:
1/ 2 kilo plums or apricots ( you can use peaches, too) without pits ( i usually quarter them and leave them 1/2 hour in 1/2 cup cognac/brandy to soak) |
600 g potatoes |
4 spoons oil ( i used canola) |
2 large eggs |
200 g flour |
100 g butter |
100 g breadcrumbs |
3/4 cup powder sugar |
1 teaspoon vanilla extract |
Directions:
1. Cut the potatoes in cubes and boil them. Discard the water and with a hand blender mash the potatoes with the oil. Let it cool.
2. Mix the potatoes with eggs and flour. You will have a dough. Roll in a round and long shape. Cut in 1/2 - 1 inch pieces.
3. Take each piece in your palm and add 1/4 of a plum in the middle, trying to make a ball around it, out of the dough. You will need a few tries until you get it right.
4. Once you have made all the dumplings, set them on the side.
5. Separately, on a pan melt the butter and fry lightly the breadcrumbs (until golden) with sugar and Vanilla extract. Keep the pan on warm and be careful not to overcook ( do not burn the breadcrumbs!)
6. In a large pot boil approx 3 liters water. Turn the heat to medium - high to keep the boiling low and drop 7 -8 dumplings at a time. Boil 20 minutes.
7. Dry the dumplings and dredge them through the breadcrumb mix.
8. Enjoy!
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