Plum Dumplings (Gomboti)

How to prepare plum dumplings (gomboti)

1. The potatoes should be a floury variety. I used either special baking potatoes or salad potatoes for this recipe, these are definitely suitable.
2. Normally, potatoes are boiled (preferably in their skins). Recently, I've gotten used to baking potatoes to also use the skins. So, I rub the potato skins with very little oil and put them in the oven at 220°C (425°F) for about 1 hour, until a fork goes in easily. Then I cut them in half lengthwise and let them cool completely. I scoop out the flesh, being careful not to tear the skin, which I use to prepare these "potato skins". If I don't make the dumplings right away (and usually that's the case), I keep the potato flesh in the refrigerator until the next day.
3. Mash the potato flesh as for puree and weigh it. The ingredients given are for 500g of potato flesh. Add the beaten egg, flour, and oil. Knead well. Note that the dough will still be sticky, you shouldn't struggle to make a dough that doesn't stick to your hands.
4. Cut the plums in half halfway through and remove the pit. Dust the plums with sugar and cinnamon. Mix.
5. Put a large pot full of water on the heat and bring to a boil. When it boils, reduce the heat to low, so the water stays hot.
6. In a wide pan, melt the butter, add the breadcrumbs and fry over medium heat, stirring constantly until the breadcrumbs are lightly toasted, about 2-3 minutes. Add 3 tablespoons of sugar (if you like sweeter dumplings you can add up to 5 tablespoons of sugar, but I only used 3).
8. Flour the work surface (I use parchment paper). Shape the potato dough into a log and cut into two equal parts. Then each part in half again... and so on until you have 32 pieces of dough.
   * My plums were very small, so I divided the dough into 32 pieces. If they are larger, you will divide it into only 24 pieces as follows: divide the log into 3 equal pieces, then each piece in half and again in half... until you have 24 pieces.
9. Form balls from each piece of dough. Place the ball on the floured work surface, put a bag on top and use the bottom of a glass to flatten it into a disc. Place a plum in the center of the disc and then seal the dough well around the plum. Shape into a ball.
   * Flour the work surface after each dumpling is formed, the dough is a bit sticky
10. When you've shaped all the dumplings, place them in the hot (but not boiling) water and let them cook until they rise to the surface, just over 5 minutes. Be careful, dumplings can easily stick to the bottom, so gently shake the pot from time to time.
11. Remove the dumplings (2-3 at a time) with a slotted spoon and toss them in the breadcrumbs. Shake the pan with back and forth movements so the dumplings roll and get covered in breadcrumbs.
    
    

Print