Plum dumplings
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 657.8
- Total Fat: 13.8 g
- Cholesterol: 32.9 mg
- Sodium: 79.9 mg
- Total Carbs: 128.2 g
- Dietary Fiber: 7.8 g
- Protein: 10.0 g
View full nutritional breakdown of Plum dumplings calories by ingredient
Introduction
Potato-based plum dumplings are a great dessert or an unhealthy substitute for a meal. Traditional, made from scratch and delicious Potato-based plum dumplings are a great dessert or an unhealthy substitute for a meal. Traditional, made from scratch and deliciousNumber of Servings: 1
Ingredients
-
4 fruit (2-1/8" dia) Plums
50 grams Flour, white
100 grams Potato, raw
38 grams Granulated Sugar
0.5 slice Bread, white (white bread)
15 grams Butter, unsalted
cinnamon, salt to taste
Directions
Peal, dice and boil the potatoes. Add some salt to the water. Let them cool completely in a strainer (preferably overnight).
mesh the potatoes, slowly adding flour, until you get homogenous dough. That should take about 3/4 of the flour, the rest is used to flour your worktop. Cut the dough into 4 pieces and flatten against the surface.
Pit the plums by cutting 3/4 of the way through with a knife. Take the pit out and add some sugar (using a teaspoon. The idea is to fill the plum with the sugar, where the pit was. Close the plums and put them on the little sheet of dough, then close the dough around the plum, so it forms a bowl.
Boil a pot of salted water. Gently lower each dumpling into the boiling water and cover the pot. When the water boils again, uncover the pot and observe. The dumplings are cooked when they float. Sometimes they get a little bit stuck on the bottom of the pot, so you need to use your spoon to separate them, so they can float when they are ready.
Take them out, put in the strainer to drain excess water. In the meantime heat the butter in the pan and add the breadcrumbs and cinnamon. Gently toast the breadcrumbs and then roll each dumpling in the breadcrumb mixture and sprinkle with sugar.
Don't eat too many.
Serving Size: Makes one serving (a meal) or two servings as a dessert
Number of Servings: 1
Recipe submitted by SparkPeople user STELLA137.
mesh the potatoes, slowly adding flour, until you get homogenous dough. That should take about 3/4 of the flour, the rest is used to flour your worktop. Cut the dough into 4 pieces and flatten against the surface.
Pit the plums by cutting 3/4 of the way through with a knife. Take the pit out and add some sugar (using a teaspoon. The idea is to fill the plum with the sugar, where the pit was. Close the plums and put them on the little sheet of dough, then close the dough around the plum, so it forms a bowl.
Boil a pot of salted water. Gently lower each dumpling into the boiling water and cover the pot. When the water boils again, uncover the pot and observe. The dumplings are cooked when they float. Sometimes they get a little bit stuck on the bottom of the pot, so you need to use your spoon to separate them, so they can float when they are ready.
Take them out, put in the strainer to drain excess water. In the meantime heat the butter in the pan and add the breadcrumbs and cinnamon. Gently toast the breadcrumbs and then roll each dumpling in the breadcrumb mixture and sprinkle with sugar.
Don't eat too many.
Serving Size: Makes one serving (a meal) or two servings as a dessert
Number of Servings: 1
Recipe submitted by SparkPeople user STELLA137.