A lot of Eastern European countries have versions of these little plum dumplings. I say little but apparently English plums, or at least the plums found at my local supermarket, are at least twice the size of their European counterparts. My ovocne gule zo zemiakoveho cesta were the size of tennis balls. I wasn't going to make them, but then one of Cosmin's Czech/Slovak colleagues suggested we give them a go and Cosmin was all excited about how they look with the poppy seeds. Alas, pretty as they looked, we were not convinced by how they taste at all.
I bought a plum pitter online, and I would have posted a link for it here however I won't because IT ALMOST KILLED ME. One of the blades came off and got embedded in the plum, and I didn't realise and started eating the plum, thankfully I spotted it halfway through eating and before I bit into the blade.
- 400g potatoes
- Flour (appx 100g)
- Pinch salt
- 1 egg
- 50g icing/confectioners sugar
- 300g poppy seeds
- 12 plums
- 2 tbsp melted butter
NUTRITIONAL CONTENT PER PORTION
- Calories | 225
- Fat | 13.6g
Makes | 12
Prep Time | 20 minutes plus 30 minutes chilling time
Cooking Time | 25-30 minutes
- Boil the potatoes in their skins for 15 minutes. Drain and leave to cool.
- Peel the potatoes and grate finely.
- Mix together the potatoes, egg, salt and add the flour bit by bit until you have a pliable dough (the quantity of flour changes dependent on how watery your potatoes are. Knead until you have a smooth dough.
- Pit the plums, keeping them whole. Use a plum pitter if you're brave (see my intro) or an apple corer.
- Divide the dough into twelve pieces. Roll, discs and then wrap around the fruit then roll into balls.
- Refrigerate for 30 minutes
- Bring a pan of water to the boil. Drop in the dumplings and simmer for approximately 10 minutes until they float to the surface. Use a slotted spoon to transfer them to a plate.
- Coat each ball in melted butter then roll in icing/confectioners sugar and poppy seeds