ITALIAN PLUM DUMPLINGS


This old variation of classic gnocchi (Italian dumplings) will surprise you with its plum center.

 

 

Servings:4

INGREDIENTS:

  • 1 ½ lb all-purpose flour
  • 2 eggs
  • 1 tablespoon butter
  • 1 cup milk
  • 8 tablespoons sugar
  • ¾ oz baking powder
  • plums to taste
  • 1 oz breadcrumbs
  • 1 tablespoon butter
  • sugar to taste

Method

Heat 1/3 of the milk until warm, then pour into a cup.

Add 1 tsp sugar and 1 tsp flour, and stir.

Add the yeast to the cup and stir with a spoon until it dissolves.

Let sit for 5 minutes.

In the meantime, beat the eggs together with 4 tbsp sugar, as well as the remaining milk and flour.

Melt the butter in a small pan, making sure that it doesn’t brown.

Stir the butter into the dumpling dough.

Add the milk and yeast to the dough and knead well using your hands or a mixer until you have a smooth, uniform dough.

Let rise for a couple of hours or until it has doubled in size.

Once the dough has risen, wash and dry the plums.

Cut in half and remove the pit.

Cover the half plums in sugar, then break off a piece of dough large enough to wrap around a half plum.

Cover all the plums with dough and then place them in a large pot of boiling water.

As soon as the plum dumplings come to the surface, remove them using a skimmer.

In a small pot, quickly toast the breadcrumbs, then add the butter and mix until the butter has melted. 


Drip-dry the dumplings well and then cover them in the butter and breadcrumbs. Sprinkle with sugar, if you like.

Serve hot.

CHEF’S TIPS

Yeast dumplings are even better when steamed, rather than boiled.

 

Source and picture: Academia Barilla

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