Plum Dumplings with Cinnamon | Traditional Dessert
(0)
55 min
Under an hour
Sezamo
Găluște tradiționale cu prune (gomboți), preparate dintr-un aluat fin de cartofi, umplute cu prune dulci de vară și tăvălite generos prin pesmet rumenit în unt cu scorțișoară și zahăr vanilat. Un desert nostalgic și reconfortant al bucătăriei românești.
Preparation method
Preparing the dough and breadcrumbs
Boil the unpeeled potatoes in salted water until soft and easily pierced with a fork (about 25-30 minutes). Drain them, let them cool slightly, peel while still warm, and mash finely as for mashed potatoes. Allow the mashed potatoes to cool completely.
Meanwhile, prepare the crispy coating: melt the butter in a large skillet over medium heat, add the breadcrumbs, and toast, stirring constantly for 4-5 minutes until golden brown and fragrant. Remove the skillet from the heat, let cool for 2 minutes, then stir in the granulated sugar, vanilla sugar, and ground cinnamon.
Wash the plums, dry them with a towel, and partially slit them to remove the pits, keeping the fruit as whole as possible. If the plums are tart, you can sprinkle a pinch of the sugar and cinnamon mixture inside each one.
Chef's tip
For a particularly delicate and fluffy dough, use starchy white potatoes and let them cool completely before adding the flour and egg.
If the dough is too soft due to the moisture of the potatoes, you can add another 1-2 tablespoons of flour or a tablespoon of fine semolina.
5 min
Under an hour
