Hungarian Plum Dumplings With Vegansugar Free Version Food

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HUNGARIAN PLUM DUMPLINGS - WITH VEGAN/SUGAR FREE VERSION



Hungarian Plum Dumplings - With Vegan/Sugar Free Version image

This is a must try! Unfortunately it takes 2 hours to make about 25 dumplings; I don't have that patience so that's the main reason why I avoid making cooked desserts. Also I wanted to take a "group" photo with all the lovely dumplings but it was too late, these little sweets disappeared as soon as they were served! You should definitely try this Hungarian dessert! You'll love it!

Provided by gourmandelle

Categories     Dessert

Time 2h

Yield 25 serving(s)

Number Of Ingredients 11

1 kg mashed potatoes (use red skin potatoes which have a higher amount of starch so the dough will be stickier)
250 g whole wheat flour (you can also use different flours like soy or almonds or rye flour)
2 eggs (or egg substitutes for vegans, you can also add 1-2 tbsp of dry yeast flakes)
1 tablespoon sunflower oil
25 plums, pitted
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon rum extract
3 -4 tablespoons sucanat
2 tablespoons sunflower oil
150 g breadcrumbs

Steps:

  • Start by boiling the unpeeled potatoes in a pot of water (for small potatoes this will take about 10-15 minutes). After they are boiled remove them from the water and let them cool for a couple of minutes then peel and mash them.
  • Put the mashed potatoes in a large bowl and add the beaten eggs (or egg substitutes), oil and flour.
  • Mix all ingredients together until you get a sticky and smooth dough.
  • Mix the cinnamon, vanilla and rum extracts and the sucanat in a small bowl. Add 1 teaspoon of this mixture into the middle of each plum.
  • Heat the oil in a small skillet. Add the bread crumbs and let them fry for 5 minutes. Remove from heat and put them on a large plate.
  • Divide the dough in two. Roll the dough and cut it into dumpling-size portions (ones that appear to be big enough to wrap your plum). Take each portion and form a small ball. Flatten the ball and place the plum into the center, then remake the ball with the plum inside.
  • Tip: You must have flour on your hands all the time so the dough won't stick to your fingers.
  • Boil some water in a large pot. Add a pinch of sea salt.
  • When the water has reached boiling point, place some dumplings inside.
  • Be careful, if the dumplings stick to the bottom of the pot all you need to do is to shake it a little bit. Let them boil for 5 minutes. When ready they will rise from the bottom of the pot.
  • Remove them from the water using a slotted spoon and roll them in the bread crumbs. Serve with honey (or other healthy syrup) on top.

HUNGARIAN PLUM DUMPLINGS



Hungarian Plum Dumplings image

Provided by Ruth Cousineau

Categories     Potato     Dessert     Plum     Walnut     Summer     Boil     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 (dessert) servings

Number Of Ingredients 14

For dough
1 pound russet (baking) potatoes (2 large), left unpeeled
2/3 cup all-purpose flour
3/4 teaspoon salt
3 tablespoons unsalted butter, softened
2 large egg yolks
For crumbs and filling
1 stick (1/2 cup) unsalted butter, divided
1/2 cup fine fresh bread crumbs (from 1 slice firm white sandwich bread)
1/2 cup walnuts (2 ounces), chopped
1/4 cup plus 3 tablespoons sugar, divided
3/4 teaspoon cinnamon, divided
3/4 pound firm-ripe red, black, or prune plums, pitted and cut into 1/4-inch dice
Equipment:a potato ricer; a 3 1/2-inch round cookie cutter

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

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  • Start by boiling the unpeeled potatoes in a pot of water. After they are boiled, remove them from the water and let them cool for a couple of minutes, then peel them under cold water and mash them.
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