Big, juicy dumplings I made today. Recipe mixed from many variations of European dishes - Hungarian, Polish, German… I used potato flakes for dough and big plums for filling. Steam my dumplings and cover it with sweetened and roasted bread crumbs. Not authentic, but so tasty. I made 20 dumplings and freeze half of it.
Yield: 20 dumplings
1/2 cup potato flakes (I used Bob’s Red Mill Creamy Potato Flakes)
1 cup hot water
1 large egg
2 cups all-purpose flour (I used Organic Gold Medal)
1 tbsp. butter or substitute + 1 tsp. for crumbs
pinch of salt
10 big plums, halved and pitted or 20 small plums, pitted
7 tsp. brown sugar + 1 tsp. more for crumbs
1 slice whole wheat bread, day old
1/2 tsp. ground cinnamon
In mixer bowl mix together hot water and potato flakes, let cool a little, add butter, salt. egg and whisk together. Add flour and knead soft dough. Let stay 10 minutes, covered.
Meanwhile cut plums and remove pits.
Cut dough in half, roll each part into log and cut each in 10 pieces. Flatten one piece of dough into round shape, Add 1/3 tsp. brown sugar into pit hole in plum half (or in whole small plum), put plum in center of round, then fold round edges on top, forming a ball, and pinch edges to seal. Transfer dumpling to a foil-lined and sprayed with cooking spray tray. Repeat with remaining dough, sugar and plums. In this step dumplings can be frozen.
Cook dumplings in a steamer, on small pieces of parchment paper, about 20-22 minutes. I’m not sure about boiling this, but I’ll try with next servings.
While dumplings cook, melt 1 tsp. butter or substitute in small skillet, add crumbled bread (I use my processor to make crumbs) and cook it, stirring frequently, until golden and crisp, about 5 minutes. Stir in 1 tsp. brown sugar sugar and 1/2 tsp. cinnamon.
1 serving (4 dumplings) without crumbs is about 285 calories
Crumbs adds about 75 calories more.