Recipe
plum dumplings
difficult
APPROX. 60 mins
Enough For
4 persons
Cookware
DUROMATIC® pressure cookerNutritional Value
2018 kJ / 481 kcal (Per person)
Ingredients
- Carbohydrates73 g
- Sugar21 g
- Fat15 g
- Protein13 g
Allergens
- egg
- gluten
- lactose
Cooking Equipment
- » DUROMATIC® stackable steamer 2-in-1
- » Frying pan coated
- » Trivet
- » Potato press
Ingredients
- »700 g floury potatoes wash well
- »12 plums wash and remove the stone without separating the fruit
- »3 eggs whisk
- »6 tbsp flour
- »1 pinch salt
- »50 g butter
- »100 g breadcrumbs
- »3 tbsp granulated sugar
- »2 pinches cinnamon ground
Preparations
dumplings dough
1. Place the trivert into the DUROMATIC® together with 3 1/3 oz. water.
2. Halve the potatoes, place them into the steamer insert and place onto the trivert.
3. Close the lid and cook under pressure at setting 2 for 10 minutes.
4. At the end of the cooking time, remove the pan from the hob and leave to cool.
5. Press the potatoes with skins through the potato press into a bowl. Remove the skins from the press each time before the next potatoes are pressed.
6. Add the eggs, flour and salt and work into a dough with a paddle. Do not stir too long, otherwise the dough will become tough.
7. Place the dough onto a floured work surface and form into a roll.
plum dumpling breading
1. Mix the breadcrumbs, sugar and cinnamon.
Instructions
1. Bring water to a boil in a big casserolle and add 2 tsp of salt.
2. With a knife or a spatula cut about 2 oz dough from the roll.
3. On the floured work surface flatten the dough piece with your hand. Put a plum in the middle, wrap it up and roll it into a ball. (Should the plums be very sour, then put half a sugarcube into the plum where the stone was).
4. Place the dumplings in slightly boiling water and let them simmer for 8 to 10 minutes.
5. In the meantime, melt the butter in the frying pan, then roast the breadcrumb mixture on medium heat until light brown. Then remove from the fire immediately. This step requires full attention so that nothing burns.
6. With a skimmer, take one dumpling by one out of the water, drain a little and turn well with two big spoons in the breadcrumbs.
7. Arrange on a serving dish and keep warm.
difficult
APPROX. 60 mins
Enough For
4 persons
Cookware
DUROMATIC® ComfortNutritional Value
2018 kJ / 481 kcal (Per person)
Ingredients
- Carbohydrates73 g
- Sugar21 g
- Fat15 g
- Protein13 g
Allergens
- egg
- gluten
- lactose
Cooking Equipment
- » DUROMATIC® stackable steamer 2-in-1
- » Frying pan coated
- » Trivet
- » Potato press
Ingredients
- »700 g floury potatoes wash well
- »12 plums wash and remove the stone without separating the fruit
- »3 eggs whisk
- »6 tbsp flour
- »1 pinch salt
- »50 g butter
- »100 g breadcrumbs
- »3 tbsp granulated sugar
- »2 pinches cinnamon ground
Preparations
dumplings dough
1. Place the trivert into the DUROMATIC® together with 3 1/3 oz. water.
2. Halve the potatoes, place them into the steamer insert and place onto the trivert.
3. Press the potatoes with skins through the potato press into a bowl. Remove the skins from the press each time before the next potatoes are pressed.
4. Add the eggs, flour and salt and work into a dough with a paddle. Do not stir too long, otherwise the dough will become tough.
5. Place the dough onto a floured work surface and form into a roll.
plum dumpling breading
1. Mix the breadcrumbs, sugar and cinnamon.
Instructions
1. Bring water to a boil in a big casserolle and add 2 tsp of salt.
2. With a knife or a spatula cut about 2 oz dough from the roll.
3. On the floured work surface flatten the dough piece with your hand. Put a plum in the middle, wrap it up and roll it into a ball. (Should the plums be very sour, then put half a sugarcube into the plum where the stone was).
4. Place the dumplings in slightly boiling water and let them simmer for 8 to 10 minutes.
5. In the meantime, melt the butter in the frying pan, then roast the breadcrumb mixture on medium heat until light brown. Then remove from the fire immediately. This step requires full attention so that nothing burns.
6. With a skimmer, take one dumpling by one out of the water, drain a little and turn well with two big spoons in the breadcrumbs.
7. Arrange on a serving dish and keep warm.
Origin
Kuhn Rikon
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