Can I use frozen plums?
Yes, but thaw them completely and pat them very dry before using to prevent excess moisture in the dumplings.
DESSERT
Romanian Plum Dumplings (Gomboți cu Prune) with Cinnamon Sugar
These delightful Romanian plum dumplings, known as Gomboți cu Prune, feature a soft potato dough wrapped around sweet, juicy plums. They are gently boiled and then tossed in a fragrant cinnamon sugar mixture, creating a comforting and traditional dessert.
HOW TO MAKE IT
Let's cook.
01
Boil the peeled and quartered potatoes in salted water until very tender, about 15-20 minutes. Drain well and mash them thoroughly until no lumps remain. Let the mashed potatoes cool completely.
02
In a large bowl, combine the cooled mashed potatoes, flour, egg, and 1/2 teaspoon of salt. Mix until a soft, pliable dough forms. Do not overmix.
03
Divide the dough into 8 equal portions. On a lightly floured surface, flatten each portion into a disc about 3-4 inches in diameter. Place one plum half in the center of each disc.
04
Carefully bring the edges of the dough up and around the plum, sealing it completely to form a ball. Ensure there are no cracks for the plum to escape during cooking.
05
Bring a large pot of lightly salted water to a gentle boil over medium-high heat. Carefully drop the plum dumplings into the boiling water, a few at a time, ensuring they do not overcrowd the pot.
06
Cook the dumplings for 8-10 minutes, or until they float to the surface and are cooked through. Remove them with a slotted spoon and place them on a plate.
07
In a shallow dish, combine the granulated sugar and ground cinnamon. Roll each warm dumpling in the cinnamon sugar mixture until evenly coated. Drizzle with melted butter before serving.
About This Recipe
These delightful Romanian plum dumplings, known as Gomboți cu Prune, feature a soft potato dough wrapped around sweet, juicy plums. They are gently boiled and then tossed in a fragrant cinnamon sugar mixture, creating a comforting and traditional dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your mashed potatoes are completely cool before mixing with other ingredients; this prevents the dough from becoming sticky. Use firm, ripe plums for the best texture and flavor.
Easy Substitutions
If fresh plums are unavailable, you can use canned plums (drained well) or even other stone fruits like apricots. For a gluten-free option, experiment with a gluten-free all-purpose flour blend, though the texture may vary.
Storage & Reheating
Leftover plum dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or a steamer until warmed through.
Serving Suggestions
Serve these Romanian plum dumplings warm as a delightful dessert or a sweet breakfast. They are excellent on their own, but can also be accompanied by a dollop of sour cream or a sprinkle of toasted breadcrumbs for added texture.
Common Mistakes
1. Using hot mashed potatoes: This makes the dough sticky and difficult to work with. Always cool mashed potatoes completely. 2. Overmixing the dough: Overmixing develops gluten, leading to tough dumplings. Mix just until combined. 3. Not sealing the dumplings properly: If not sealed well, plums can leak out during boiling. Ensure a tight seal. 4. Overcrowding the pot: This lowers water temperature and can cause dumplings to stick together or cook unevenly. Cook in batches. 5. Boiling too vigorously: A gentle simmer is best to prevent dumplings from breaking apart.
Frequently Asked Questions
What kind of potatoes are best?
Starchy potatoes like Russets or Yukon Golds work best as they mash up light and fluffy.
Can I make the dough ahead of time?
You can prepare the dough up to a few hours in advance and keep it covered in the refrigerator. Let it come to room temperature slightly before shaping.
How do I know when the dumplings are cooked?
They will float to the surface of the water and feel tender when gently pressed.
MORE TO KNOW
The key to perfect Gomboți cu Prune lies in the potato dough. It should be soft but not overly sticky. If your dough feels too wet, add a tiny bit more flour, a tablespoon at a time, until it's manageable. Conversely, if it's too dry and crumbly, add a teaspoon of water. The goal is a dough that is easy to shape around the plums without tearing. When boiling, a gentle simmer is crucial; a rolling boil can cause the delicate dumplings to break apart.
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