I reveal the tricks to make the dumplings as soft as possible in this recipe. I remember making them with my grandmother as a little girl and I guarantee that they are real, old-fashioned, the ones we remember from childhood. Grandma made them by feel, I established the measurements, but the essence is not in the measurements but in the way of making them. Dumplings with plums are a traditional delicacy from the Balkans, which are served in different ways depending on the region, but we all like them to be as soft and tasty as possible! If you like the recipe, I will be glad if you subscribe to the @BalkanWoman channel, but also if you share your tips about dumplings, I believe that we always have something to learn from each other!
Recipe
DUMPLINGS WITH PLUMS
-200-300g of breadcrumbs
-50g of butter
-5 spoons of oil
-200g of sugar
Dough:
-about 800g of potatoes
-about 350g of flour
- half a teaspoon of salt
-30g of butter or 30ml of oil
- 1 egg
Put the potatoes with the skin on to cook. It can be done without the crust, but then more flour will be needed.
Fry the breadcrumbs in 50g of butter and 5 tablespoons of oil and leave to cool.
Dough:
Peel the boiled potatoes, mash them or mix them and leave them to cool (cold will absorb less flour and this is important for the softness of the dumplings). Then add flour, salt, egg and butter (or oil). Knead the dough, spread it out on a floured surface, cut into squares and put the plum. Close with your fingers and form dumplings between your palms. Place a row of dumplings in boiling water (with a little oil). Cook until they float to the surface for an additional 3-4 minutes.
Add about 200g of sugar to the cooled breadcrumbs.
Roll the cooked dumplings immediately in the prepared breadcrumbs. Serve as you like, with or without added sugar, with or without sour cream. Mmm BRE!