Yields:
7 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
1 Hr
Total Time:
1 Hr 10 Mins
“Cnele”, “gomboti” or “galuste cu prune” (plum dumplings) – call them how you want because you eat them the same way – stuffing them in your mouth with both hands at the same time! And not only if you are Romanian – I tested the recipe on several nations- from Americans to Dutch and English, everyone asked for another portion.
Now it seems that it’s your turn to make them, otherwise I don’t understand why you are here 🙂
p.s. Eat the dumplings hot, they are much tastier the faster you eat them after they are done.
Ingredients
Adjust Servings
-
Dumpling
- Coating
Instructions
-
Coating
- Start with the mix in which you will roll the dumplings. Put the butter to melt in a large pan or wok. Then add the bread crumbs and fry it until it becomes copper in color. Take the pan off the heat, let the mixture cool and then add the sugar and cinnamon. Dumplings
- Wash the potatoes and boil them without cutting or pealing them for approximately 30 minutes.
- In a different pot boil water in a large pot and add 2 teaspoons of salt. While waiting for the water to come to a boil, peel the potatoes and pass them through a mincer or grater.
- In a bowl, mix all the ingredients until you have a homogeneous paste that peels off easily from your fingers. If it is not easily removed from the fingers, you can add a few more tablespoons of flour until the mix is firm enough.
- The next step is to take about 2 tablespoons of it and put a plum in the middle. Make a ball with the plum in the middle, evenly covered. And one more. And another 13!
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When you have them all ready and the water boils, put it to simmer and put the dumplings in the water. Let them boil until they rise to the surface (it's a matter of a few minutes). Give them another 30 seconds to swim and then take them out with a slotted spoon and roll them through the sugar crumb mix so that they are completely covered.
