Simple plum and poppy dumplings recipe
Last Updated on
Combine
3 servings 400 g semi-coarse flour + for sprinkling 1 pk vanilla sugar 0.50 pk yeast 21 g 240 ml of water, about as much as needed…. pinch of salt
Recipe preparation
1 Put the flour and salt in a bowl, make a well in the middle, add the yeast, sprinkle with vanilla sugar and add a little water. Mix everything well until a thin dough forms and let it rise. Then pour in the water and knead into a smooth, elastic dough, which you leave in a warm place under a towel until doubled in size. 2 Knead the dough again, then divide it on a floured work surface into 12 to 14 portions to be filled with plums and poppy seeds. 3 If the plums are large, half a plum will suffice and replace the other half with a teaspoon of poppy seeds. If the plums are small, cut them into slices, remove the stone and add some of the poppy seeds in place of the stone. Close the dumplings tightly and place them on a floured surface to rise briefly (about 5-8 minutes). 4 Once the dumplings have risen, place them in a saucepan of boiling water, stir gently once halfway through the cooking time and cook for about 5 minutes. To check, you can take one out and tear it with a fork to see if it is already baked (dough). Take them all out with a sieve and pierce them immediately to release the steam, which, not being able to escape from the dumplings, will make them collapse.5 Sprinkle the dumplings in the bowl with icing sugar or brush them with butter to prevent them from sticking together. 6 Serve the dumplings with poppy seeds or sour cream, with hard or oily cottage cheese, sprinkled with poppy seeds, cinnamon or sugar… in short, as you like. 7 The poppy seed filling is made in the classic way, as for yeast rolls or cakes, by boiling ground poppy seeds with milk and sugar or by adding cinnamon or gingerbread.
