Ingredients with Measurements:
- 2 cups of mashed potatoes
- 2 cups of all-purpose flour
- 2 eggs
- 1/2 tsp of salt
- 12 small plums
- 1/2 cup of breadcrumbs
- 1/4 cup of sugar
- 1 tsp of cinnamon
- 1/2 cup of unsalted butter
- 1 cup of milk
- 1/2 cup of heavy cream
- 1 vanilla bean
- 1/4 cup of powdered sugar
Special equipment needed:
- Large pot
- Rolling pin
- Slotted spoon
- Saucepan
- Whisk
Step-by-step instructions:
1. In a large pot, boil the potatoes until they are soft. Drain and mash them until they are smooth.
2. Add the flour, eggs, and salt to the mashed potatoes and mix until a dough forms.
3. On a floured surface, roll out the dough into a large rectangle.
4. Cut the dough into 12 equal squares.
5. Place a small plum in the center of each square and wrap the dough around it, making sure to seal the edges.
6. In a separate bowl, mix the breadcrumbs, sugar, and cinnamon.
7. Roll each dumpling in the breadcrumb mixture until coated.
8. In a large pot, bring water to a boil and add the dumplings. Cook for 10-12 minutes or until they float to the surface.
9. In a saucepan, melt the butter over medium heat.
10. Add the milk, heavy cream, and vanilla bean (split lengthwise) to the saucepan and bring to a simmer.
11. Whisk in the powdered sugar until the sauce thickens.
12. Remove the vanilla bean from the sauce.
13. Serve the dumplings with the vanilla sauce.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Water: boiling
Sauce: simmering
Serving size:
This recipe serves 6 people.
Nutritional information:
Calories: 470
Fat: 22g
Carbohydrates: 60g
Protein: 9g
Substitutions for ingredients:
- Instead of plums, you can use apricots or peaches.
- Instead of heavy cream, you can use half-and-half.
- Instead of a vanilla bean, you can use 1 tsp of vanilla extract.
Variations:
- You can add chopped nuts to the breadcrumb mixture for extra crunch.
- You can sprinkle powdered sugar on top of the dumplings before serving.
Tips and tricks:
- Make sure to seal the edges of the dumplings well to prevent the plums from leaking out.
- Use a slotted spoon to remove the dumplings from the water to prevent them from breaking apart.
- To make the vanilla sauce thicker, you can add a cornstarch slurry (1 tbsp of cornstarch mixed with 1 tbsp of water) to the sauce.
Storage instructions:
Store leftover dumplings and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the dumplings in a pot of boiling water for 2-3 minutes or until heated through. Heat the sauce in a saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the dumplings on a plate with a drizzle of vanilla sauce and a sprinkle of powdered sugar.
Garnishes:
Garnish with fresh mint leaves or sliced almonds.
Pairings:
Pair with a glass of Riesling or Gewürztraminer.
Suggested side dishes:
Serve with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the dough is too sticky, add more flour.
- If the dumplings fall apart in the water, make sure to seal the edges better next time.
Food safety advice:
Make sure to cook the dumplings thoroughly to prevent foodborne illness.
Food history:
Plum dumplings are a traditional dish in Central and Eastern Europe, especially in Hungary and Austria.
Flavor profiles:
The dumplings are sweet and tangy from the plums and cinnamon, while the vanilla sauce is rich and creamy.
Serving suggestions:
Serve as a dessert or a sweet main course.
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