administratorAhhh, these dumplings are truly luxurious 😉. A wonderful combination of flavors and textures!
Polish cuisine will always remind me of cherished childhood memories, especially those made by my mom and grandfather. These dumplings aren’t exactly light or easy to make, but every once in a while, it’s worth treating yourself and your loved ones. And these dumplings are truly sinful…
Soft dough filled with a plum and a piece of marzipan, topped with a delicious citrus-vanilla plum sauce, and finished with a buttery cinnamon cookie crumble… Tempting, isn’t it?
  Ingredients (for 8 large dumplings):
- 600 g (1.3 lb) potatoes, peeled and boiled in lightly salted water
- 1 egg
- 1 tbsp soft butter
- approx. 750 g (1.65 lb) plums, preferably węgierka
- 50 g marzipan
- ¾ cup sugar
- Zest of ½ orange
- 2 tbsp orange juice
- 1 packet vanilla sugar
- 1 cup flour + extra for dusting
- approx. 50 g butter cookies or tea biscuits
- ½ tsp cinnamon
- Pinch of salt
Instructions:
Mash the cooked potatoes or press them through a ricer into a large bowl. Add the egg and butter, mixing well. Add the flour and a pinch of salt and knead into a smooth dough. If sticky, lightly dust with flour (don’t add too much or the dough will be tough).
Wash the plums and select 8 of the nicest ones. Cut open, remove the pits, and insert a piece of marzipan, sealing the plum back together.
Chop the remaining plums into small pieces. In a pan, melt ½ cup sugar with 2 tbsp water. Once the water evaporates and the sugar forms a white crust, wait until it melts again into caramel (careful not to burn!). Add the plums, orange juice and zest, lemon juice, and vanilla sugar. Simmer on low heat for several minutes to make the sauce.
Bring a large pot of salted water to a boil.
Divide the dough into 8 balls. Flatten each one and wrap around a marzipan-stuffed plum. Drop into boiling water and cook for 20 minutes, or about 4 minutes after they float to the surface.
Crush the cookies or tea biscuits in a bag with a rolling pin. Mix with the remaining sugar and cinnamon to make the crumble.
Serve the dumplings topped with the cinnamon crumble and pour over the plum sauce.
