Welcome to my recipe collection.

These recipes offer a delicious mix of new and old world flavors. From the kitchens of my mother and grandmother in Transylvania to the new fusion mixes from my home kitchen in Canada. I have been inspired by the fickle tastes of my children ( vegetarian, pescatarian or whichever way the wind may blow) and my desire to become healthier without compromising taste. I hope you enjoy reading this as much as I have enjoyed writing it. Leave me comments and your favorite recipes!

Friday, September 30, 2011

PLUM DUMPLING

It is that time again,.... Italian plums arrived in the supermarkets, ... it is plum-dumpling time.  It is something my family waits for.  The traditional dumpling dough, - as my mom, her mom, my sister sister make it, - has mashed potato in it. For me, after eating it, my stomach acid increases, therefor I am using a recipe without potato.



450 ml water
60g butter divided  40g and 20g
1/8 tsp salt
300g flour
2 eggs
10 Italian plums washed, quartered
200 ml white sugar mixed with 1/2 tbsp cinnamon
1/2 tbsp butter
1 1/2 - 2 cups bread crumbs 

1. Mix the first three ingredients in a bowl and boil it. When is boiling pour the flour in it and take of the stove. Start mixing it, slowly add the 2 eggs, one by one, and continue mixing till the dough is uniform.
2 - In a large skillet melt the remaining butter add the bread crumbs; keep it on a low heat, mix it to don't burn it. If starts getting dark brown, turn off the heat.  Before using please check that the bread crumbs are NOT flavored. I buy mine in bread stores.
 
3 - Take a piece of dough (1" diameter) in your palm, flatten, place a plum in it and 1/4 tsp of cinnamon-sugar mixture; close the dough and you have a dumpling. I make all my dumplings before step 4, and keep them on a clean kitchen towel. 
4 - I fill a large pot with water, ad some salt and I start boiling it.  When it boils, I turn off the heat and I place all dumplings in the pot. I turn the heat back and start slowly boiling it for 10 min to 15 min or, till the dough is ready. To check I take out one dumpling and cut it in half to see if it is ready or not.


5 - When the dumplings are ready I strain them and place them in the bread pan with crumbs. I roll each dumpling to have a bread crumb coat.  
Serve warm whit cinnamon sugar on top.

1 comment:

KETU said...

YUMM! Next time we come for a visit you have to make these!!