Bulgarian Plum Dumplings

Ingredients

In the Bulgarian adaptation of Švestkové knedlíky, the traditional Czech plum dumplings, there are a few notable differences. Firstly, the Bulgarian version uses a different type of dough, which is lighter and fluffier compared to the Czech version. Additionally, the Bulgarian Plum Dumplings are coated in a buttery breadcrumb mixture, adding a delightful crunch to each bite. Lastly, the Bulgarian version may incorporate local spices or flavorings to enhance the taste and aroma of the dish. We alse have the original recipe for Švestkové knedlíky, so you can check it out.

• 8 plums 8 plums
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 2 tablespoons sugar 2 tablespoons sugar
• 1 egg 1 egg
• 120ml (1/2 cup) milk 120ml (1/2 cup) milk
• 60g (1/4 cup) unsalted butter 60g (1/4 cup) unsalted butter
• 100g (1 cup) breadcrumbs 100g (1 cup) breadcrumbs
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 54g, 18g
• Protein: 7g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   Wash and pit the plums, ensuring they are ripe but firm.
2. 2.
   In a mixing bowl, combine the flour, baking powder, salt, and sugar.
3. 3.
   In a separate bowl, whisk together the egg and milk.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms.
5. 5.
   Divide the dough into 8 equal portions and flatten each portion into a disc.
6. 6.
   Place a plum in the center of each dough disc and carefully wrap the dough around the plum, ensuring it is completely sealed.
7. 7.
   Bring a large pot of water to a boil and gently drop the dumplings into the boiling water.
8. 8.
   Cook the dumplings for about 10-12 minutes or until they float to the surface.
9. 9.
   While the dumplings are cooking, melt the butter in a skillet over medium heat.
10. 10.
    Add the breadcrumbs to the skillet and toast them until golden brown.
11. 11.
    Remove the cooked dumplings from the water using a slotted spoon and roll them in the buttery breadcrumbs until coated.
12. 12.
    Transfer the Plum Dumplings to a serving platter and dust them with powdered sugar.
13. 13.
    Serve warm and enjoy!

Treat your ingredients with care...

• Plums — Choose ripe but firm plums to ensure they hold their shape during cooking.
• Breadcrumbs — Use fresh breadcrumbs for the best texture and flavor.
• Powdered sugar — Dust the Plum Dumplings with powdered sugar just before serving to add a touch of sweetness and visual appeal.

Tips & Tricks

• To prevent the dumplings from sticking to each other, you can lightly coat them in flour before dropping them into the boiling water.
• If you prefer a sweeter filling, you can sprinkle a little sugar on the plums before wrapping them in the dough.
• Serve the Plum Dumplings with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Leftover dumplings can be stored in the refrigerator for up to 2 days and reheated in the microwave or steamed before serving.
• Experiment with different types of plums for a variety of flavors and colors.

Serving advice

Serve the Bulgarian Plum Dumplings warm as a dessert or a sweet snack. They can be enjoyed on their own or paired with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.

Presentation advice

Arrange the Plum Dumplings on a platter, dust them with powdered sugar, and garnish with a sprig of fresh mint for an elegant presentation. The contrast between the golden brown breadcrumbs and the white powdered sugar will make the dish visually appealing.