Tips for The Hungarian Plum Dumplings Recipe
➡️ When it comes to Hungarian plum dumplings, many would include them in their cake recipes because they consider it a dessert. However, in Hungary, a significant number of people eat plum dumplings as their main dish, not as a dessert.
➡️ Making plum dumplings is easy if you know a few basic cooking tips to avoid mistakes and spoil your work in the kitchen.
➡️ The first tip is to use winter potatoes that contain a lot of amide and a little water. New potatoes aren’t good to make dumplings of any kind!
➡️ Second, after boiling, mash the potatoes well and wait for them to cool completely before adding the eggs. If the potatoes are still warm, the dough will not be fluffy and elastic, but rather gummy and thick!
➡️ Third, use juicy and ripe plums. Fresh plums are best, but you can still use frozen or canned plums if you don’t have fresh fruit on hand. In the plum season, I usually put bags of plums in the freezer to make dumplings in the winter. The end result is almost the same as the fresh plum version.
➡️ Another useful tip for this recipe is to boil the dumplings in a large amount of water. This prevents the dumplings from sticking together and boiling properly, respectively from rising to the surface when ready to serve.
➡️ Finally, fry the breadcrumbs until lightly browned, not brown. When the color is brown, the breadcrumbs are already burnt and have a bitter taste.
➡️ And the last tip – serve the Hungarian plum dumplings while they are hot and sprinkle them with plenty of vanilla powdered sugar to enjoy the best flavors!
➡️ Enjoy making Hungarian plum dumplings from scratch!