How to Make PLUM DUMPLINGS Recipe | Slivovi Cmoki

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while reducing saturated fat.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a distinct flavor.

plums

🥗Healthier: apricots

💰Cheaper: peaches

Apricots offer a similar tartness and are often more available.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Boil 4 medium-sized potatoes in cold water with 1 teaspoon of salt.

Once boiled, let the potatoes cool slightly, then peel them.

Use a ricer to rice the potatoes into a bowl. If no ricer, a potato masher can be used.

Add 1 tablespoon of softened butter to the riced potatoes.

Add 1/2 teaspoon of salt to the potatoes.

Add 3 cups of all-purpose unbleached flour to the mixture.

Add 1 egg to the mixture.

Mix everything together gently with a spatula, then use hands to form a dough.

Roll the dough into a log about 22 inches in length and 2 to 2.5 inches thick.

Cut the dough into 1-inch wide pieces for each dumpling.

Flatten each piece of dough, place an Italian plum in the center, and seal it tightly by twisting the edges.

If desired, add about 1 teaspoon of plum jam inside the dumpling before sealing.

Prepare a pan on medium to low heat and add 1/4 cup of unsalted butter.

Cook the dumplings in boiling water until they float, about 5 minutes.

Remove the dumplings with a slotted spoon and place them into the butter and breadcrumb mixture.

Add 1/4 cup of breadcrumbs to the melted butter and toast until golden.

Fry 2 teaspoons of sunflower oil with 1 tablespoon of sour cream in a separate pan.

Add milk to the sour cream mixture and stir.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens