Continuam sirul bunatatilor de toamna cu cateva galuste cu prune incredibil de bune. Umplute cu prune aromate intr-un sos delicios de scortisoara si tavalite prin pesmet crocant, vor incanta pe oricine.

INGREDIENTE / INGREDIENTS:

(pentru 12 bucati / for 12 dumplings)

• 800 grame cartofi / 800 grams potatoes
• 12 prune / 12 plums
• 180 grame faina / 180 grams flours
• 70 grame gris / 70 grams semolina
• 2 oua / 2 eggs
• Sare / Salt
• 2 lingurite zahar brun / 2 teaspoons brown sugar
• 1 lingurita scortisoara / 1 teaspoon cinnamon
• 50 grame unt / 50 grams butter
• 12 linguri pesmet / 12 tablespons bread crumbs
• 6 linguri zahar brun / 6 tablespoons brown sugar

In reteta originala cartofii se spala si se fierb in coaja. Eu am ales sa ii curat de coaja, sa ii tai cuburi mari si sa ii fierb la abur timp de 30 de minute in steamer.

Cat timp se fierb cartofii, topim untul intr-o tigaie si adaugam pesmetul. Amestecam frecvent pana se rumeneste. Cand are o culoare frumoasa, aurie adaugam zaharul si mai lasam cateva secunde. In acest fel zaharul se caramelizeaza usor.

Pentru pregatirea prunelor, indepartam samburii si le umplem cu zahar brun si scortisoara.

Lasam cartofii la racit si ii faramitam cu ajutorul unui tel. Adaugam ouale, faina, grisul si un varf de lingurita de sare si amestecam. Chiar daca aluatul vi se pare moale nu mai adaugati faina deoarece galustele vor iesi tari. Cu mainile ude rupem bucatele de aluat pe care le aplatizam. Adaugam cate o pruna in mijloc si modelam galustele.

Punem la fiert o oala mare cu apa cu o lingurita de sare. Cand apa fierbe adaugam galustele. La 2-3 minute le ridicam cu ajutorul unei palete si le intoarcem din cand in cand pe toate partile. Le fierbem timp de 20 de minute apoi le scoatem direct in tigaia cu pesmet si le rostogolim pana sunt acoperite de crusta aurie.

Le servim calde sau reci, dupa plac.

English version:

Plum Dumplings

In the original recipe, the potatoes are washed and boiled in their skins. I chose to clean them, cut them into cubes and steam them for 30 minutes in the steamer.

While the potatoes are steaming, melt the butter in a pan and add the breadcrumbs. Stir frequently until golden brown. When it has a beautiful golden color, add the sugar and leave for a few more seconds. In this way the sugar is caramelized.

To prepare the plums, fill them with brown sugar and cinnamon.

Let the potatoes cool and crush them with a fork. Add eggs, flour, semolina and a little bit of salt and mix. Even if the dough seems soft, do not add extra flour. With wet hand break the dough pieces that flatten. Put a plum in the middle and shape the dumplings.

Boil a large pot of water. Add a teaspoon of salt. When the water boils, add the dumplings. 2-3 minutes after adding them in hot water, lift them with a spatula and turn them from time to time on all sides. Boil them for 20 minutes then remove them with a spatula in a breadcrumbs and roll them until they are covered in a crispy crust.

Serve them hot or cold, as you like.

ENJOY OUR RIDE!