Găluște pufoase din aluat fin de cartofi, umplute cu prune dulci și zemoase, tăvălite generos prin pesmet rumenit în unt cu scorțișoară și zahăr vanilat. Gustul autentic al copilăriei în fiecare îmbucătură!
Preparation method
Preparing the potatoes and plums
Boil the whole unpeeled potatoes in a pot of water with a pinch of salt until tender and easily pierced with a fork (about 25-30 minutes). After boiling, drain them, let them cool slightly, peel them, and mash them finely while still warm, as for a smooth purée.
Wash the fresh plums, pat them dry with a towel, and partially slit them lengthwise to remove the pits while keeping the fruits intact. Inside each plum, you can sprinkle a little sugar mixed with a pinch of cinnamon.
Browning the aromatic breadcrumbs
In a deep, spacious frying pan, melt the butter over medium heat. Add the breadcrumbs and toast them, stirring constantly, for 4-5 minutes until browned, golden, and fragrant.
Chef's tip
Choose starchy, floury white potatoes with a high starch content – the dough will require less flour, and the dumplings will turn out incredibly fluffy.
Shape and boil the dumplings immediately after making the dough to prevent it from softening.
15 min
Under an hour
