Plum And Potato Dumplings: History And Origin
Plum and potato dumplings are a traditional dish with roots in Central and Eastern European cuisine, especially in countries like Poland, the Czech Republic, and Slovakia, where plums and potatoes are very common ingredients in the local gastronomy. These dumplings are traditionally prepared with a potato-based dough, filled with sweet plums, offering a delicious contrast between savory and sweet.
In Latin America, although this recipe is not as popular or known by the same name, similar varieties of dumplings with fruits or sweet fillings exist in countries like Argentina, Mexico, and Chile, adopted and adapted according to local ingredients. In these regions, these dishes may simply be called "stuffed potato balls" or "potato cakes with fruit," depending on the filling used and local custom.
The dish is an example of how European culinary traditions have found a place in Latin American kitchens, modifying themselves to incorporate their own flavors and local techniques. Their simplicity and comforting taste make them very beloved both in celebrations and family meals.
How To Prepare Plum And Potato Dumplings
Plum and potato dumplings are a delicious and comforting preparation that combines the soft texture of potatoes with the natural sweetness of plums. Below, learn how to prepare this recipe step by step.
Ingredients: Potatoes, salt, eggs, butter, flour, semolina, sweet plums, sugar cubes, fine dry bread crumbs.
Steps:
Wash the potatoes well but do not peel.
In a saucepan, combine potatoes and enough water to cover and bring to a boil.
Cook until the potatoes are tender when pierced with a fork.
Drain.
When the potatoes are cool enough to handle, peel and, while still warm, pass through a potato ricer into a large mixing bowl.
Let cool.
Add salt, eggs, and the tablespoon of butter to the potatoes and mix well.
Gradually incorporate the cup of flour and the semolina until the dough is easy to work with, adding more flour if it is too wet.
Turn the dough out onto a floured board and knead well until it is smooth and quite soft.
With your hands, shape the dough into one large sausage-shaped roll.
Cut the roll into 12 to 16 equal pieces.
Open the plums and remove the pits.
Replace each pit with a sugar cube and reshape the plum.
With a floured rolling pin, roll out each piece of dough into a 3-inch square, about 1/4 to 1/3 inch thick.
Place a plum in the center of each square.
Lift the corners of the square to completely envelop the plum.
No part of the plum should be exposed.
Pinch the edges of the dough firmly so the dumpling does not open during cooking.
Meanwhile, fill a large pot with water and bring to a boil over high heat.
Gently lower the dumplings in, being careful not to overcrowd the pot, and simmer gently, stirring occasionally.
Do not boil too vigorously so the dumplings do not break.
When the dumplings float to the surface, cook until tender.
With a slotted spoon, carefully remove the dumplings one by one to a warm serving dish.
Cover well to keep warm.
Repeat with the remaining dumplings.
While the dumplings are cooking, melt the half cup of butter in a small skillet over medium heat.
Add the bread crumbs and cook, stirring, until golden brown.
Pour onto a flat plate.
Roll the hot dumplings in the toasted bread crumbs to coat them completely and serve immediately.
Variations: To prepare potato noodles, omit the plums and sugar cubes. Prepare the dough as directed, but roll with your palms to form two or more sausage-shaped rolls about 1/2 inch in diameter.
Cut the rolls into 2-inch pieces.
Fill a large pot with salted water and bring to a boil over high heat.
Gently lower the noodles in and cook until tender.
Drain and roll in bread crumbs as directed for the dumplings.
For a different dessert, sprinkle the potato noodles with ground cinnamon and sugar to taste after rolling them in the bread crumbs.
This recipe yields approximately 14 servings.
