Dumplings with Plums

At home, we all love dumplings and I don't really know why I haven't taken better advantage of this plum season!

In any case, dumplings do not have to be filled with plums alone. You can fill them, for example, with apricots or various jams. Below you have a recipe for basic dumplings with plums, and you, if you want to try different filings.

You need:
1 kg of potatoes
pinch of salt
80 g butter
Two smaller eggs
250 grams of flour

Filling:
20 plums
20 cubes of sugar
1-2 teaspoons of ground cinnamon (optional)

For sprinkle:
cc 60 g butter
cc 50 g bread crumbs

Preparation:
Peel, cut, boil, dry and squeeze potato along with a tablespoon of butter and a little salt. Let it cool down.

Add eggs to chilled mash and gradually add flour. You may not need the above indicated amount. Depending on the type of potatoes, some simply are not so doughy. Basically, I try not to put a lot of flour, but only to the extent that it is necessary for it to not stick to the fingers.

Try not to rub it too much so that it will remain exquisite and soft. If you put too much flour, it will simply be tough. One trick will help you to reduce the amount of flour: make sure your fingers and palms have flour on them, so that the paste will be less sticky making it faster and easier for you to shape the dumplings. Then gently, roll the dough to a thickness of 1 cm.

Cut it into 20 equal cubes.

In the meantime, put a pot of water to boil. Put a pan on the second hob of the stove and warm it up at the lowest temperature.

Clean the plums and in place of its seed place one cube of sugar and and a pinch of cinnamon.

Place above plums in the middle of the dough cubes, flour your fingers and palms, wrap the dough around the plum, gently coat it with flour and form the dumpling.

Put the dumplings to boil in boiling water.

I cook them in a few cycles, depending on the size of the pot, but I will not let them push against each other and touch because they could break up.

Cook until they float to the surface, and then another minute or two. Total about 6 - 7 minutes.

While the dumplings are boiling, in a heated saucepan with butter, bake the bread crumbs. Roll the dried dumplings into the baked breadcrumbs and then into the sugar.

You can also do so in walnut or almonds, pistachios ....

Knedle sa Sljivama

U kuci svi volimo knedle i bas ne znam zasto ovu sezonu sljive nisam bolje iskoristila. U svakom slucaju, knedle ne moraju biti punjene iskljucivo sljivama. Mozete ih puniti recimo marelicama, ili dzemovima. U nastavku imate recept za osnovne knedle sa sljivama, a vi, ako zelite probajte razlicite filinge. 
 
Potrebno vam je: 
1 kg krompira
prstohvat soli
80 g maslaca
2 manja jaja
250 grama brašna

Fil:
20 zrelih šljiva
20 kocki šećera
1-2 kašičice mljevenog cimeta (po zelji)

Za presip:
cc 60 g maslaca
cc 50 g prezle

Priprema:
Krompir ogulite, isijecite, skuhajte, ocijedite i izgnjecite uz jednu vecu kasiku putera i malo soli. Ostavite da se ohladi.

U prohladjen pire dodajte jaja i postepeno dodajite brašno. Mozda vam nece biti potrebna naznacena kolicina. Ovisno o vrsti krompira, neki jednostavno nije toliko gnjecav. Uglavnom ja nastojim da ne stavljam puno brasna, nego tek toliko koliko mi je neophodno da se tijesto ne lijepi za prste. Nastojte i da ga ne gnjecite previse, kako bi ostalo izdasno i mekano. Ukoliko stavite previse brasna tijesto ce jednostavno biti zilavo. U redukciji brasna ce vam pomoci jedan trik: nastojte da su vam prsti i dlanovi posuti brasnom i tako ce se tijesto manje lijepiti i brze i lakse cete oblikovati loptu od tijesta. Potom lagano, razvaljajte tijesti na debljinu cc 1 cm. Isijecite ga u 20 jednakih kocki.

U medjuvremenu stavite serpu vode da vri. Na drugo kolo stavite tavu neka se zagrijava na najnizoj temperaturi.  

Šljive očistite i na mjesto kostice stavite jednu kocku secera i vrh kasicice cimeta. 

Ovako pripremljene šljive, stavite na sredinu kocke od tijesta, pobrasnite prste i dlanove, omotajte tijesto oko sljive, lagano postipte brasnom i formirajte knedlu.

Knedle stavite da se kuhaju u kipuću vodu. 

Ja ih kuham u vise tura, ovisno o velicini serpe, ali ne dam im da se guraju i dodiruju jer se tako mogu raspasti. 

Kuhajte dok ne isplivaju na površinu, pa još minutu - dvije. Ukuono oko 6 - 7 minuta.

Dok se knedle kuhaju, u tavi, na zagrijanom maslacu prepecite prezlu. Ocijedjene knedle uvaljajte u popečenu prezlu, pa potom u secer.
 
Mozete i u orah ili badem, pistace....