Plum Dumplings

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Plum Dumplings
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Health Score:
5,2 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 25 min.
Ready in
Calories:
742
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie742 kcal(35 %)
Protein12.41 g(13 %)
Fat33.32 g(29 %)
Carbohydrates106.32 g(71 %)
Sugar added28.29 g(113 %)
Roughage4.97 g(17 %)
Vitamin A362.81 mg(45,351 %)
Vitamin D0.44 μg(2 %)
Vitamin E2.51 mg(21 %)
Vitamin B₁0.41 mg(41 %)
Vitamin B₂0.29 mg(26 %)
Niacin4.8 mg(40 %)
Vitamin B₆0.22 mg(16 %)
Folate54.79 μg(18 %)
Pantothenic acid0.41 mg(7 %)
Biotin0.17 μg(0 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C37.07 mg(39 %)
Potassium940.11 mg(24 %)
Calcium91.63 mg(9 %)
Magnesium38.55 mg(13 %)
Iron3.13 mg(21 %)
Iodine13.2 μg(7 %)
Zinc0.7 mg(9 %)
Saturated fatty acids19.4 g
Cholesterol119.13 mg

Ingredients

for
4
Ingredients
400 grams
starchy Potatoes
130 grams
1
12
ripe Plums
6 tablespoons
Pastry flour (for dusting)
150 grams
70 grams
½ teaspoon
3 tablespoons

Preparation steps

1.

Step 1:

2.

Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 25 minutes. Drain. While still hot, peel and press through a potato ricer or food mill into a bowl. Let cool.

3.

Rinse, halve and pit the plums. 

4.

Step 2:

5.

Mix the flour, egg and a pinch of salt into the potatoes.

6.

Step 3:

7.

With your hands, quickly knead until smooth. If necessary, add extra flour.

8.

Step 4:

9.

Let rest for about 20 minutes. Divide into 2 portions and shape each on a floured work surface into a 5 cm (approximately 2 inch) long strand.

10.

Step 5:

11.

Cut each strand into 6 portions.

12.

Step 6 and 7:

13.

Shape into dumplings then flatten. Arrange a plum half on each dumpling, fill with sugar and cover remaining plum halves.

14.

Step 8:

15.

Enclose the plums in dough and form back into dumplings.

16.

Cook the dumplings in boiling water for about 20 minutes, turning occasionally. 

17.

Melt a little butter in a pan, toast the breadcrumbs until golden brown then stir in the cinnamon and sugar.

18.

Remove the dumplings with a slotted spoon, drain and serve with the cinnamon breadcrumbs.