Traditional Plum Dumplings | Fluffy Autumn Dessert
(0)
50 min
Under an hour
Sezamo
Un desert tradițional românesc de toamnă: colțunași fragezi preparați din aluat simplu pe bază de făină și ou, umpluți cu bucăți dulci de prune proaspete și scorțișoară, fierți delicat și învăliți din belșug într-un strat crocant de pesmet rumenit în unt cremos cu zahăr vanilat. Simplu, reconfortant și plin de savoare!
Preparation method
Preparing the dough and plums
Wash the fresh plums thoroughly, cut them into halves or quarters, and remove the pits. Sprinkle one tablespoon of the granulated white sugar and half a teaspoon of ground cinnamon over them, letting them release their aromas.
Sift the white flour into a large bowl and make a well in the center. Add the eggs, a pinch of salt, and about 50-60 ml of warm water. Knead vigorously for 8-10 minutes until you get a smooth, elastic dough that no longer sticks to your hands. Cover it with a clean towel and let it rest for 15 minutes.
Shaping and boiling the dumplings
Roll out the dough on a floured surface into a thin sheet about 2-3 mm thick. Cut out 7-8 cm squares or circles using a large glass. Place half a seasoned plum in the center of each piece. Fold the dough into a triangle or half-moon shape and press the edges firmly with your fingers or the tines of a fork to seal them completely.
Chef's tip
For a dough that is as elastic and easy to roll out as possible, always let it rest for at least 15 minutes covered with a bowl or plastic wrap.
Make sure to seal the edges of the dumplings completely before boiling by pressing firmly with the tines of a fork, so that the delicious plum juices stay inside during cooking.
15 min
Under an hour
