These Plum Dumplings are a traditional Romanian desserts. Delicious plums are wrapped in a potato dough and covered in sweet buttery bread crumbs.
I have been trying to write a guest post on JoCooks.com for ages now. For some reason every recipe I make, in the solitude of my kitchen, gets hijacked by the mighty Jo, but this time I said myself (and to her) – No More! … and here I am, finally posting one of my childhood’s favorite desserts. Now, to get any confusion out of the way, I am a dude, so if you told yourself, ah, only on TV you can see guys cooking, well I am happy to prove you wrong.
Years back, I used to cook as much as the next guy. Mostly your weekly BBQ and probably some fried stuff during the week if I had no choice but then we started a food blog and our schedule got really busy, really fast. Add to all this the fact that I am pretty conservative when it is about my meals and you’d realize that my next step came as a mandatory conclusion. I realized that there was too little time left in order for me to enjoy my favorite dishes or experiment new recipes, so I changed my office space from basement into the kitchen (this is a joke actually). The thing is that after so many years of marriage (not telling), it became clear that we have different taste in food so I started making my own recipes. Fortunately, I have my own blog as well so if you think you like this recipe, jump over for a short visit, there are plenty more where this one came from and I am pretty sure you will find other interesting things that might challenge your culinary senses.
I remember this being one of my mom’s favorite desserts when I was little. For some reason, at some point she stopped making them, but I always kept great memories, especially for Sundays, when whole family was getting together for an extended lunch. Good times, but we all lost interest in this dessert eventually and forgot about it, until my wife told me few days ago that her sister made some and that she was anxious to try them as well. So eventually she came home one day with a bag of plums and put them in the fridge and forgot about it. Needless to say it was up to me to take matters into my own hands, and that’s just what I did. I must say the end result was great because Jo did pretty good at finishing up these dumplings.
If you guys love this recipe, and most importantly make it yourselves, please let us know. Take a picture and tag it #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
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Plum Dumplings (Galuste cu Prune)
- Start by cleaning the plums, halve them and discard the pits (obviously); sprinkle 2-3 tbsp powdered sugar on them.
- Wash potatoes and boil them with peel on.
- Meanwhile, in a non-stick frying pan melt butter then add the breadcrumbs and brown it on low heat. When it becomes golden-brown remove from heat and mix in the 1.4 oz of granulated sugar; mix thoroughly and let completely cool off.
- When potatoes are done, remove peel and finely shred them into a plastic bowl. When they are completely cool, mix in the eggs, salt, flour and wheat semolina. The dough will be very sticky but homogeneous.
- In case your dough is too wet you could add a a tbsp of flour and a tbsp of wheat semolina but no more. However, if you follow the recipe to the letter you don't need to.
- Add water to a decent size soup pot and heat on high; when water start to boil add a tablespoon of oil to it.
- With your hands slightly wet, divide the dough into 12 equal pieces. With your hands, flatten each piece so that it's about ¼ of an inch in thickness. In the center of each piece, place half a plum, then seal it and shape it into a ball.
- Place the dumplings into the pot, 3-4 at a time, and cook them until they rise to the surface. Using a strainer, take them out and place them directly into the pan with the breadcrumbs mixture. Roll them around to make sure they are perfectly coated all around.
- Serve when completely cooled!