Lovely soft Serbian dumplings, with a nice step-by-step explanation. You can combine them with apricots and plums, and for addition after the crumbs you can use sugar, comet, walnuts, whipped cream or jam. They are really so delicious!! Follow recipe.
Ingredients: cup measure 250 ml, simple, total time: 90 min.
Dough:
1 kg boiled potatoes
1 cup of semolina
1 egg
1 egg yolk
1/3 cup of oil
1-2 Tablespoon of flour
1 Tablespoon of salt for cooking potatoes
1 Tablespoon for boiled potatoes
For Filling:
30 plums or small apricots
For Rolling Dumplings:
300 g breadcrumbs/ or ground biscuits
1/3 oil for frying breadcrumbs
and as desired:
sugar
cinnamon
whipped cream
walnuts
Preparation:
Put a well-washed potato with the skin in a large pot, pour water over it, then add 1 tablespoon of salt and cook it (so that the fork passes through the potato quite easily).
Take the potatoes out of the water, wait a few minutes for them to dry on their own, and cool down at the same time. Carefully remove the skin from the still hot potatoes.
After that, mash the potatoes with a press, if you don't have one then use any other tool.
When the potatoes are mashed, add oil, eggs, and semolina and gently with your hands, knead the non-sticky dough. The dough is very soft, and it should be. Mixing the dough is done with very warm potato-dough, the warmer, the better and easier.
Separate pieces from the dough that are about twice the size of the fruit you are filling the dumplings with.
Knead the dough lightly in the palm of your hand, then insert the plum and roll it slowly, rolling between the palms, without pressing too hard, and form a dumpling.
Place the formed dumplings on a lightly floured surface so that they do not stick. Flour your palms from time to time so that the dough takes shape easily. Repeat the process with the rest of the dough.
You can make rolls from the rest of the dough.
Place a pot with water and salt, wait for him to throw the key.
When the water has boiled, gently add the dumplings with the help of a spoon and shake the pot slightly so that they do not stick to the bottom.
Dumplings that are ready will float to the surface by themselves, although you can leave them for another minute, turning them slightly.
Fry the crumbs by placing them in a dry frying pan, pour a little oil over them and mix everything evenly so that they are evenly fried.
Take out the dumplings with a large slotted spoon and immediately roll in the prepared fried crumbs. Roll them evenly, then place them on a larger flat tray. At the end, sprinkle everything with the rest of the breadcrumbs – for those who like it, this is the most important part.
You can eat the dumplings warm or cold, they are certainly good, and when left overnight, the dough is soft and fine.
Among the additions, you can use a sugar and cinnamon mixed together or without cinnamon, whipped cream, nuts, and even sweet cheese.
Buon appetito!
NOTE: Keep the dumplings in a box in a dry place, 5 days.
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