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Macedonian Plum Dumplings
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Prep Time:
90 minutes
90 minutes
Cook Time:
45 minutes
45 minutes
Total Time:
135 minutes
135 minutes
Plump prune plums stuffed with sugar, wrapped in potato dough, boiled, and coated in buttery crumbs - a delicious Macedonian delicacy.
Ingredients:
- 3 tablespoons butter
- 1 cup dry bread crumbs
- 4 large russet potatoes, peeled
- 1 tablespoon butter
- 2 cups all-purpose flour
- 1 egg
- 1 pinch salt
- 16 Italian prune plums, pitted and left whole
- 16 teaspoons white sugar, divided
Instructions:
- In a skillet over medium-low heat, melt 3 tablespoons of butter until fragrant and golden brown, approximately 2 minutes. Remove and set aside the breadcrumbs.
- Boil potatoes until tender in a pot of water over medium heat for 20 to 30 minutes. Drain and cool for a few minutes. Use a potato ricer to squeeze potatoes into a bowl. Add 1 tablespoon of butter and let it melt. Stir in flour until well combined. Mix in egg and salt. Transfer the dough to a floured surface and knead for about 10 minutes until soft and not sticky.
- Divide the dough into quarters, then each quarter into fourths to make 16 portions. Roll each portion into a ball and flatten into a 3 1/2-inch circle on a floured work surface. Put a pitted plum in the center, add a teaspoon of sugar, and wrap the dough around the plum to seal. Repeat with the rest of the dough to make 16 dumplings.
- Heat a pot of lightly salted water over medium heat until boiling. Add the dumplings and stir gently to prevent sticking. Cook until dumplings float to the surface, about 5 minutes. Remove dumplings with a slotted spoon and coat with toasted bread crumbs. Optionally, form any leftover dough into plain dumplings, boil, and coat in crumbs before serving.