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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Scrub potatoes well but do not peel. | 2. In a saucepan combine potatoes and water to cover and bring to a boil. | 3. Cook until potatoes are tender when pierced with a fork (about 40 minutes); drain. | 4. When potatoes are cool enough to handle, peel and, while still warm, press through a potato ricer into a large mixing bowl. | 5. Let cool. | 6. Add salt, eggs, and the 1 tablespoon butter to potatoes and mix well. | 7. Gradually mix in the 1 cup flour and farina until dough is easy to work, adding more flour if it is too wet. Turn dough out onto a floured board and knead well until smooth and fairly soft (5 to 10 minutes). With your hands form dough into a large sausage-shaped roll. | 8. Cut roll into 12 to 16 equal pieces. | 9. Cut open plums and remove pits. | 10. Replace each pit with a sugar cube and re-form plum. | 11. With a floured rolling pin, roll out each dough piece into a 3-inch square 1/4 to 1/3 inch thick. | 12. Place 1 plum in center of each square. Bring up corners of square to enclose plum completely; no part of plum must be exposed. | 13. Pinch dough edges together firmly so that dumpling doesn't break open during cooking. | 14. Meanwhile, fill a large saucepan with water and bring to a boil over high heat. Drop in dumplings, being careful not to crowd pan, and boil gently, stirring occasionally. | 15. Do not boil too hard or dumplings may split open. | 16. Once dumplings rise to surface, cook until tender (5 to 10 minutes total cooking time, depending on intensity of boil). With a slotted utensil carefully remove dumplings one at a time to a heated bowl; cover tightly to keep warm. | 17. Repeat with remaining dumplings.While dumplings are cooking melt the 1/2 cup butter in a small skillet over medium heat. Add bread crumbs and cook, stirring, until browned. | 18. Turn out onto a flat plate. Roll hot dumplings in browned bread crumbs to coat completely and serve immediately. | 19. Variations: Potato Noodles - Omit plums and sugar cubes. | 20. Prepare dough as directed, but roll with your palms to form 2 or more sausage-shaped rolls about 1/2 inch in diameter. | 21. Cut rolls into 2-inch lengths. | 22. Fill a large saucepan with salted water and bring to a boil over high heat. Drop in noodles and cook until tender (5 to 10 minutes). Drain and roll in breads crumbs as directed for dumplings. | 23. Dessert Potato Noodles Prepare Potato Noodles and roll in bread crumbs as directed. | 24. Sprinkle with ground cinnamon and sugar to taste. Yield: 14 servings. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4			-	-	-	-
salt	1/2	teaspoon		-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
butter	1	tablespoon	softened	85.5	3.9285	2.6715	7.2
butter	1/2	cup	softened	85.5	3.9285	2.6715	7.2
flour	1	cup		578.28	126.6054	9.401	2.2436
farina	1/4	cup		158.4	32.2036	5.104	0.6204
plum	14		sweet	-	-	-	-
sugar cube	14			-	-	-	-
fine breadcrumb	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.