Plum Dumplings | Traditional Romanian Recipe
(0)
50 min
Under an hour
Sezamo
Gomboți cu prune aromați și pufoși, pregătiți după rețeta tradițională cu aluat fin de cartofi, prune dulci de sezon și crustă crocantă de pesmet rumenit în unt cu scorțișoară.
Preparation method
Preparing the potatoes and dough
Boil the unpeeled potatoes in salted water until soft (about 25-30 minutes). Drain the water, let them cool slightly, then peel them and mash finely until smooth. Let the mashed potatoes cool completely.
Add the egg, white flour, wheat semolina, and a pinch of salt to the cooled potatoes. Quickly knead into a soft, smooth, and slightly sticky dough. Do not over-knead to keep the dumplings tender and fluffy.
Preparing the plums and breadcrumb coating
Wash the plums, dry them, and slit them partially on one side to remove the pits while keeping the fruit whole. Optionally, sprinkle a little sugar mixed with cinnamon inside each plum.
Chef's tip
For a perfect and fluffy dough, let the mashed potatoes cool completely before adding the flour and egg; warm potatoes absorb too much flour and make the dumplings tough.
Choose ripe but firm plums so they keep their shape and flavor during boiling.
5 min
Under an hour
