Dumplings with plum jam.
Dumplings with plum jam, ingredients:
- 1 kg of potatoes,
- 250 g of jam,
- 250 to 400 g of flour,
- 1 egg,
- a pinch of salt and
- 1 tablespoon fat
- 120 g breadcrumbs and
- 120 g of fat.
Dumplings with plum jam, preparation:
- Drain and mash the boiled potatoes. Add a tablespoon of fat and a pinch of salt. Leave this puree to cool down a bit.
- When the mashed potatoes have cooled, gradually add the flour.
- Start with a smaller amount, around 200 g. Mix everything well and start kneading by hand. If it is too sticky, slowly add a little more flour, but be careful not to add too much flour. Do not add as long as the dough sticks, because it should actually be slightly sticky, because that's the only way the dumplings will be tasty and soft. If you over-flour, they will be hard and tough. The amount of flour can vary from 250 g to 400 g, which all depends on the potato, i.e. if the potatoes are watery, you need more flour.
- Then roll out the dough about 2 cm thick and cut it into 5 X 5 cm squares. Put a spoonful of jam on each one. I put plum jam.
- Form a dumpling and cook in salted boiling water. When the boiling water throws out the dumpling, cook a little more and take it out.
- Fry the breadcrumbs in the fat and roll the dumplings.
- Serve with sugar and ground nuts, ground biscuit.
Verica Poznanović
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