Serbian Plum Dumplings (Gomboce sa šljivama)
Gomboce sa šljivama are wonderfully juicy dumplings made with light potato-based dough similar to gnocchi dough and sweet plum filling. The creamy potato-based dough pairs well with the tanginess of the plum. Plum dumplings are a pleasant dessert or, without the sugar garnish, can be served as a side dish to pork roast.
Equipment
- 1 large deep pot
- 1 frying pan
- 1 large mixing bowl
- 1 Ricer or potato masher
- 1 slotted spoon
- 1 sharp knife
Ingredients
- 500 g starchy potatoes peeled, boiled, mashed and well chilled
- 1 cup all-purpose flour
- 3 tablespoons semolina
- 10 sweet plums pitted
- 150 g ready-made vanilla sugar or granulated sugar with a few drops of vanilla essence added to it
- 1 large egg beaten
- 1 tablespoon unsalted butter melted and cooled
- 1 pinch salt
For the coating
- 3 tablespoon unsalted butter
- 1/2 cup fine breadcrumbs
- 1/2 cup walnuts ground finely
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- powdered sugar for dusting
Instructions
Make the dough:
- Boil the potatoes until tender and press them through a ricer to make a creamy mash. Chill in the fridge covered overnight.
- Place the cold potato mash in a large mixing bowl, sprinkle the salt and melted butter. Stir it to combine, then add the semolina and flour. Stir well to integrate the flour. Whisk the egg lightly and add it to the mixture. Then, give it a good stir, and start kneading to form a soft and sticky dough. Do not overdo the dough.
Prepare the plums:
- Wash the plums well. Cut them lengthwise in two halves to make it easier to remove the pits.
- When making the dumplings as a dessert, or if you have a sweet tooth, place half a teaspoon of vanilla-flavoured sugar inside the plums.
Make the dumplings:
- Divide the dough into 10 even portions.
- With well-floured hands, flatten each portion of dough to 1 cm thickness and place a whole plum in the middle. Wrap the dough tightly over the plum, ensuring there is no trapped air inside, wet and seal the edge of the dough. Then, roll the dumpling into a perfectly round ball.
Cook the plum dumplings:
- Heat water to the boil in a large pot. Add a pinch of salt.
- Reduce the heat to simmer, and using a slotted spoon, place the dumplings carefully in the water. Cook for 15 minutes.
Make breadcrumb coating:
- In a large pan, melt the butter over medium heat until sizzling. Add the breadcrumbs and ground walnuts. Stir for several minutes until the breadcrumbs turn a bright golden colour. Be careful not to burn them.
- Remove the pan from the heat and add granulated sugar and cinnamon. Stir to combine.
- Using a slotted spoon, fish the dumplings one-by-one from the pot, shake off the water and roll each dumpling into buttered breadcrumbs to coat them well.
Serve Serbian Plum Dumplings:
- Dust the dumplings with glazing sugar and serve as a dessert. They are well complemented with vanilla sauce or plain ice cream. Plum dumplings make a perfect snack for your cup of coffee or tea. Also, you can serve these dumplings as a light meat-free main or a side dish to roasted pork.
Notes
Nutrition Value
| Servings: 10 | |
|---|---|
| Per serving | |
| Calories | 284 |
| % Daily Value* | |
| Total Fat 6.5g | 8% |
| Saturated Fat 1.1g | 6% |
| Cholesterol 22mg | 7% |
| Sodium 19mg | 1% |
| Total Carbohydrate 54.4g | 20% |
| Dietary Fiber 4.1g | 15% |
| Total Sugars 25.7g | |
| Protein 5.7g | |
| Vitamin D 3mcg | 13% |
| Calcium 14mg | 1% |
| Iron 1mg | 7% |
| Potassium 263mg | 6% |