Or Gomboti, a traditional Romanian dessert with plums in potato dough with sweet breadcrumbs on top. This recipe is easy to make and it’s a perfect dessert if you are on a diet, as you will see.
Ingredients for 10 big Plum dumplings or 20 small ones:
– 600g potatoes
– 2 eggs
– 150g white flour
– 40g semolina
– 20g butter
– 75g breadcrumbs
– 50g sugar
– 10 plums
Start by boiling the potatoes in skin. Once the potatoes are boiled, drain them and let them to cool down for a few minutes.
When the potatoes are cool enough to touch them, remove the peel. Mash them with the hand blender. The mixture will be gooey, a good consistency for the dough. Add the eggs and the semolina and mix them together. Add the flour and continue mixing.
The dough should be sticky. If there is too much flour the dumplings will be hard. I prefer a rather sticky dough for this type of dish.
The amount of dumplings made from 10 plums needs only 20g butter and 75g breadcrumbs.
In the pictures there are more breadcrumbs, sugar and butter, but I didn’t use half of it. Heat the butter in a pan. Add the breadcrumbs in the melted butter. Brown the breadcrumbs, mixing frequently to prevent them from burning. The breadcrumbs are ready. Remove the pan from the heat and leave it to cool.
After a few minutes add the sugar and stir. I think the plums taste better with caster sugar, to give them a little crunch.
Bring the water to boil and add a teaspoon of salt.
For modelling the dumplings you’ll need a bowl of water to dip your hands into. Tear a piece of dough. I cut them before, to make it easier and make sure the pieces are even. Flatten the dough in your palm.
I found out is easier if the plums aren’t wet. The dough will adhere better. So, after washing the plums, take the time to dry them with a towel. It would be much easier in the end. Put the plum in the middle. Cover it with the dough as good as you can. It should be a round, sealed dumpling.
Place it with care in the hot water and make the other dumpling. Shortly the dumplings will float. Lower the heat and leave them in the water for 5 more minutes. When they are ready, drain them of water.
Coat the dumplings in the breadcrumbs.
Put the breadcrumbs in a big bowl and place a dumpling at a time. By shaking the bowl, the dumplings are coated easier and mess-free.
Put them on the plate as they are ready to serve.
The last plum I’ve cut it in half and made 2 small dumplings.