Dumplings with fruit cooking recipe
These dumplings are cooked with plums, apricots, cherries 1 or peaches. To prepare plums and apricots, cut the fruit along the grooves, but do not cut them to the end. Use a sharp knife to remove the bone and put a piece of sugar in its place. Close the fruit again. Cherries need to be stoned and put two or three berries in each dumpling. Cut the peaches in half or four and remove the bones. When serving, pour the peaches with melted butter or hot fruit sauce.
For 4 - 5 servings:
plums or apricots 8 - 10;
Raw potato dough;
waxy potatoes 750 g;
milk 1/4 l;
salt 1 tsp;
butter 30 g;
semolina 60 g;
dry bread crumbs 60 g;
sugar 60 g;
melted butter 60 g
To make potato dough, rub the potatoes into a bowl of cold water. Flip the grated potatoes in a colander, then transfer to a cloth. Wrap the potatoes in a cloth and wring out all excess fluid.Bring the milk with salt to a boil, add the butter and, when it has melted, add the semolina. Cook the porridge over low heat, stirring continuously, until the semolina forms a ball in the middle of the pan. Let the porridge cool so that it can be taken by hand, then mix with grated potatoes. Knead the dough thoroughly.
Sprinkle flour on the board and roll the dough into a 3 mm thick layer. Cut the dough into squares of such size with a knife so that you can wrap the fruit in them. Wrap in the dough and tightly pinch the edges. Boil the dumplings in several pieces at once in boiling salted water for 12 to 15 minutes, until the dumplings float. Remove the dumplings from the pan and let the water drain. Do not let them cool until the next batch of dumplings is cooked. Mix breadcrumbs, sugar and melted butter in a saucepan. Gently roll the dumplings in this mixture and fry on low heat until they are covered with a golden crust.
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