Pear and Cinnamon Dumplings | Traditional Autumn Dessert
(0)
55 min
Under an hour
Sezamo
Rețetă tradițională românească de gomboți pufoși din aluat fin de cartofi, umpluți cu cuburi aromate de pere zemoase de toamnă și tăvăliți generos prin pesmet crocant rumenit în unt cu scorțișoară.
Preparation method
Boil the potatoes in their jackets in lightly salted water until tender when pierced with a fork (about 25-30 minutes). Drain the water, let them cool for a few minutes, peel them, and mash finely as for purée. Let the mashed potatoes cool completely to room temperature.
Wash and peel the pears, core them, then cut the flesh into cubes of about 1.5-2 cm. Toss the pear cubes with 20 g of granulated white sugar, the vanilla sugar, and half of the ground cinnamon, letting them sit for a few minutes to develop their aroma.
Add the egg, a pinch of fine salt, the white wheat flour, and the wheat semolina to the cooled mashed potatoes. Knead briefly into a cohesive, pliable, and smooth dough that no longer sticks to your fingers. If necessary, lightly dust the work surface with a little flour.
Chef's tip
Always let the mashed potatoes cool completely before adding the egg and flour; residual heat would cause too much flour to be absorbed, making the dough dense instead of fluffy.
Choose ripe, sweet, and fragrant autumn pears that are still firm enough (such as Williams or Conference varieties) to hold a pleasant texture on the inside.
15 min
Under an hour
