My Boyhood's Hungarian Plum Dumplings (page 2 of 2) Home
I had eaten these dumplings only once, when I was 12, but boy did they
make an impression! Such a rich combination of gorgeous juicy sweet
prunes covered in a soft potato-based simmered dough.
Fill your largest saucepan with salted water and heat until it boils.
Plunge the dumplings carefully in the boiling water. The temperature
will decrease as you put them in. Wait until the water simmers but do
not let it boil. When the dumplings emerge again as they cook, count 5
more minutes and remove carefully one by one with a sieve. Don't pour
everything out - they will break.
4. Heat the remaining
butter in the largest, flattest saucepan you have. Mix in the
breadcrumbs and leave for a few minutes. Add the dumplings one by one,
carefully, and let them take some color. Turn them carefully to coat
them evenly in breadcrumbs. Toss over the dumplings granulated sugar,
cinammon and poppy seeds if you like them.
As always with dumplings and fritters, the name of the game is to get the most fillings in the least dough.
I hope you enjoyed reading or making this recipe as much as I did and thank you for your attention.
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