Ingredients :
- 1 kg of white potatoes
- 20 pieces of fresh plums
- 700-800 gr of flour
- 250 gr of bread crumbs
- 2 eggs
- 1 soup spoon of butter or margarine
- 2 tea spoons of salt
- 5 soup spoons of cooking oil
- sugar according to taste
Preparation:
1. Peel 1 kg of potatoes, put them into a deeper saucepan with enough water to cover the potatoes, add 1 tea spoon of salt. Cook the potatoes in a boiling water on the stove plate for about 30 minutes until the potatoes become soft. While the potatoes are cooking you can little lower the temperature to prevent boiling water come over the pan.
2. Drain water from the pan and mush potatoes well with the potatoes musher. Add 1 soup spoon of melted butter or margarine and stir it well too. Leave it for awhile to cool down a little, add 2 eggs and stir it well again to achieve the mixture get equalized. Then, while adding the flour constantly stir the mixture until you get the medium soft (not sticky) dough.
3. Spread thin layer of flour over the working table surface to escape dough sticking to the working surface. With the wooden rolling-pin expand the dough to a rectangular shape and up to 1 cm thick.
4. Cut the dough with the knife and make as many square dough pieces (about 7-8 cm size – depending on the plums size) as it comes out from the whole piece of dough (about 20 square pieces you can get from up mentioned quantity of ingredients-counting the rest-ends which you can compile, spread and cut the dough to a required size pieces again).
5. Put the plum (previously remove kernel) in the center of each square dough piece, fold the plum with the dough and form a small ball (dumpling) with your palms, watching that plum must be covered with the dough by all sides.
6. Turn on the stove plate, put some bigger cooking pan onto it, pour in about 1-1,5 l water, add 1 tea spoon of salt and wait until the water starts to boil. Drop each dumpling, one by one, with the soup spoon into a boiling water and cook them about 10 minutes until dumplings emerge to the surface. Divide the dumplings cooking into 2-3 takes (depending on the pan size), not all at once.
7. Take out from the water cooked plum dumplings with the ladle, and leave them for awhile to cool down.
8. In the meantime, pour 5 soup spoons of cooking oil into another pan, add 250 gr of bread crumbs and fry it for a few minutes until it gets golden-yellow-brown color, stir constantly to prevent bread crumbs get burned.
9. Take off fried bread crumbs from the stove plate, add the sugar according to taste and mix it well.
10. Cooked plum dumplings roll into the mixture of fried bread crumbs and sugar, arrange them on the tray and plum dumplings are ready for serving.
Plum dumplings could be served as an desert, after the main meal, rarely alone, as they are sweet and exceptionally delicious part of Serbian menu.
Try them once and you will love them forever. Enjoy!
