Plum dumplings like at grandma’s
The plum season usually lasts from August to October, so this dish is tastiest during that time. The fruits are fresh, juicy, and aromatic, and their sweet and sour taste is especially suitable for the soft dumpling dough.
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Although plum dumplings are usually associated with potato dough, this recipe uses semolina. This method of preparation was quite popular in the past, so the result may resemble old recipes passed down from generation to generation.
The most important thing is to first cook the semolina in milk with sugar, then let the mixture cool completely. It needs to thicken well so that later you can mix in the egg and flour and easily shape the dumplings.
This dough will be a bit stickier than potato dough, but that is completely normal. Therefore, you should not immediately add a lot of extra flour. When shaping the dumplings, you can lightly moisten your hands – this will make working with the dough much easier.
It is also important not to make the dough layer too thin, as the dumplings may break or fall apart while boiling.
What will you need?
- 700 ml of milk;
- 300 g of semolina;
- 5 tablespoons of wheat flour, a little more if needed;
- 3 tablespoons of sugar;
- 1 egg;
- Hungarian plums.
It is best to choose small, ripe plums – they will be easier to wrap in dough, and they will hold their shape better when boiled.
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How to prepare?
Pour the milk into a pot, add sugar and semolina. Heat over medium heat, stirring constantly until the mixture boils and thickens well. Then remove from heat and let it cool completely.
Into the cooled semolina mixture, crack the egg, add the flour, and mix well. If needed, you can briefly knead the dough by hand.
Wash the plums, dry them, cut them in half, and remove the pits.
Form small balls from the dough, flatten each in your palm, place a plum in the center, and carefully pinch the edges. Then shape a round dumpling with your hands.
Bring salted water to a boil in a large pot. Add the dumplings one by one so they don’t stick together. When they rise to the surface, cook for about 5 more minutes, then carefully scoop them out with a slotted spoon.
Plum dumplings are soft, tender, and slightly sweet, while the plum’s tartness provides a pleasant contrast. They can be served with melted butter, a bit of sugar, or cinnamon.
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Prepared according to Good food.
