Plum Recipes - Home Cooking Adventure

Earl Grey and Dried Plum Chocolate Tart

Ella - Home Cooking Adventure — Wed, 22 Feb 2023 16:40:53 +0000

This Earl Grey and Dried Plum Chocolate Tart is a decadent dessert that combines the flavors of rich chocolate, fragrant Earl Grey tea, and sweet dried plums in a buttery pastry crust. If you are a fan of Earl Grey tea, this tart is for you.

It’s surprisingly easy to make as only the tart crust requires baking. This tart has a generous amount of soaked plums, a spicy chocolate ganache, and an infused Earl Grey cream filling. The result is a luxurious and sophisticated dessert that is perfect for impressing guests or indulging in a special treat.

How to make this Earl Grey and Dried Plum Chocolate Tart

I really recommend making the infused dried plums and tart pastry a day or two before, the longer they sit in the fridge, the better they will taste.

Prepare the tart pastry dough

For the pastry dough beat up the butter and sugar until light and creamy. Add in the egg and egg yolk, one at a time. Then add all the dry ingredients and mix until all comes together. Wrap it in cling film and refrigerate it for at least 2 hours. After you take your tart pastry out of the fridge, give it a knead to warm it a little bit. Roll the pastry between the sheets of parchment paper because this is an extra buttery dough and very easily sticks to the work surface. Roll the dough until ¼ inch (6 mm) thick. Press the dough onto the bottom and edges of a 7-inch (18cm) tart pan. Put it in the fridge for 15 minutes, then cover it with parchment paper and baking beans and blind bake at 350F (180C) for 20 minutes. Let it cool completely.

Prepare the infused Earl Grey dried plums

For the infused dried plums make a really strong Earl Grey tea, then pour it over the dried plums and nutmeg powder. Let it cool at room temperature, then put it in the refrigerator for at least 2 hours. Depending on how intense you want the flavour to be, the dried plums can be left to infuse overnight in the fridge.

Prepare the cinnamon milk chocolate ganache

For the chocolate ganache, you need to warm the whipping cream along with the cinnamon, let it infuse for 5 minutes, then pour over the milk chocolate and butter. Stir well until it becomes shiny. Cover it with cling film and refrigerate for at least 2 hours. After is all set, lightly beat it with a hand mixer on low speed. The ganache will harden quickly so make sure to stop beating immediately once it reached a pipeable consistency.

Prepare the Earl Grey Greek yogurt filling

The Earl Grey filling is best to make right before the assembly. Soak the gelatin in cold water. Heat the whipping cream with the tea, sugar, and vanilla. After the sugar is completely melted, add in the gelatin and the greek yogurt and stir well. Fold in the remaining lightly whipped cream. It will have a runny consistency.

Assemble the Earl Grey and Dried Plum Chocolate Tart

Use a spatula to spread evenly three-quarters of the whipped ganache over the bottom of the tart. Take the soaked plums and place them all over the ganache. You should remain with a few of them, and use them for decoration later on. Gently, pour the Earl Grey filling in a uniform layer. Place the tart in the fridge to set before serving. For decoration, use the leftover ganache, the soaked plums, and sprinkles.

Hope you will try this flavorful Earl Grey and Dried Plum Chocolate Tart. If you do don’t forget to tag me on Instagram or Facebook. Would love to see how it turned out for you. Enjoy!

Other tarts you may like to try

If you like tarts as much as we do you may also like to try this amazing Strawberry Basil Panna Cotta Tart. This beautiful dessert is consisting of a crispy almond and buttery crust topped with strawberry jelly and followed by a layer of light basil panna cotta. This Lemon Meringue Tart is also very flavorful, with its sweet and tangy lemon filling nestled inside a flaky crust and topped with toasted meringue. This Apricot Frangipane Tart is one of our favorites as well. With its’ buttery flaky crust, and almond filling topped with ripe sliced apricots this tart is by far one of the best tarts ever.

Earl Grey and Dried Plum Chocolate Tart

Course Dessert

Cuisine American

Keyword chocolate tart, earl grey, fruit tart, plum, tart

Prep Time 20

Cook Time 20

Chilling time 2

Total Time 2 40

Servings

Calories 581kcal

Author Medana

Ingredients

Tart Crust

1/2 cup + 2 tbsp (140g) butter
1/3 cup (70g) granulated sugar
1/4 tsp (1g) salt
1 egg
1 egg yolk
7 oz (200g) all-purpose flour

Earl Grey Dried Plums

3/4 cup (180ml) boiling water
1 tbsp (15g) good-quality Earl Grey tea bags , (about 3-4 tea bags)
3.5 oz (100g) dried plums
1 tsp (3g) nutmeg powder

Milk Chocolate Whipped Ganache

7 oz (200g) milk chocolate
1/2 cup (120 ml) whipping cream
1 tbsp (15g) unsweetened butter
1 tsp (3g) cinnamon powder

Earl Grey Greek Yogurt Filling

1/2 tsp (2g) gelatin powder
1 tbsp (15 ml) cold water
2 tbsp (30ml) whipping cream
2 tbsp (30ml) Earl Grey tea
2 tbsp (30g) sugar
1 tsp (5ml) vanilla extract or 1 vanilla pod
1/4 cup (60g) Greek yogurt
3 tbsp (45ml) whipping cream

Instructions

Prepare the Earl Grey dried plums.

You can make this 1-2 days ahead. In a bowl, pour the boiling water over the tea bags and nutmeg. Cover the bowl with a plate and allow to infuse for 10 minutes.
Strain the tea and add the dried plums, let them sit until the tea is cold, then place it in the fridge for 2 hours or overnight.
After they are well soaked and infused, remove them from the liquid and place them on paper towels.

Prepare the tart crust.

You can make this a day ahead and keep it in the fridge.
In the bowl of a stand mixer fitted with a paddle, beat butter on medium speed until creamy.
Add the sugar, all at once and beat on medium speed until creamy and combined.
Scrape down the sides of the bowl and add the egg and egg yolk, one at the time, mix well after each one.
Add the flour and salt and mix on medium speed until the dough comes together.
Put it in a plastic film and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350F (180C).
Roll the dough between two pieces of parchment paper until it's about 1/4 inch (6 mm) thick.
Press the dough onto the bottom and edges of a 7-inch (18cm) tart pan. Cut the excess dough. Prick it all over with a fork. Refrigerate for 15 minutes before baking.
Cover the dough (bottom and edges) with parchment paper. Fill the center with pie weights or beans.
Bake for 15-20 minutes until firm. When the top edges are turning gold evenly, it means the tart shell is done.
Let it cool on a rack.

Milk Chocolate Whipped Ganache.

Bring the whipping cream and cinnamon to a simmer. Let it infuse for 5 minutes.
Pour over the milk chocolate and stir until combined.
While the ganache is still hot, add in the butter and stir to combine. Cover with cling film.
Place it in the fridge for 2 or more hours to set.
After the ganache is set, whisk it carefully with a hand mixer on low speed until it reaches a pipeable consistency.

Earl Grey Greek Yogurt Filling.

Hydrate the gelatin in cold water. Let it soak for 5 minutes.
In a saucepan, put the first 2 tablespoons (30g) whipping cream, the sugar, the earl grey tea, and vanilla. Bring to a simmer.
Remove from the stove. Add the bloomed gelatin and stir until completely dissolved.
Let it cool down a little bit, it should reach 104-122 F (40-50 Celsius).
Fold in the Greek yogurt.
Lightly beat the remaining 3 tablespoons (45g) of whipping cream. Fold it into the yogurt mix.
Use immediately.

Assemble the tart.

Using a spatula, spread evenly 3 quarters of the whipped ganache over the bottom of the tart.
Take the soaked plums and place them all over the ganache. You should remain with a few of them, and use them for decoration later on.
Pour the Earl Grey Greek yogurt filling in a uniform layer, carefully, because it will be very runny, and place the tart in the fridge to set before serving, for at least 2 hours.
For decoration, use the leftover ganache, the soaked plums, and sprinkles. Enjoy!

Nutrition

The post Earl Grey and Dried Plum Chocolate Tart appeared first on Home Cooking Adventure.

Plum Upside Down Cake

Ella - Home Cooking Adventure — Thu, 24 Sep 2020 11:15:54 +0000

Plum Upside Down Cake is a perfect fall dessert that can be enjoyed with family and friends. The caramelized plums on top give it a beautiful color and a sweet, fruity taste that compliments the cinnamon and lemon flavored buttery cake perfectly. This recipe is easy and quick to prepare, and the results are always satisfying.

The recipe is versatile, so you can use any type of plums, peaches, nectarines, apples or pears that you have on hand. Blood plums are a popular choice for their bright red color, but any plum variety will do. If you enjoy nutty desserts, consider adding some walnuts to the cake batter for an extra crunch.

How to make plum upside down cake

To prepare this cake, first, make the caramel by cooking sugar and water in a medium heavy bottomed saucepan over medium-high heat, until caramelized. Then add the butter and pour into an 8 inch (20cm) pan. Arrange the plum wedges in the caramel and set aside.

Prepare the batter by whisking flour with baking powder, cinnamon and salt in a medium bowl. Mix sugar and lemon zest with butter, eggs, sour cream and vanilla extract in a large mixing bowl. Gradually incorporate the flour mixture with the mixer on low and pour over the plum wedges on the pan. Bake for 40-50 minutes, and then invert onto a serving platter.

Serve the cake warm with a scoop of ice cream or a dollop of whipped cream for an indulgent treat. It’s perfect for a family gathering or a dinner party, and is sure to impress your guests. Don’t hesitate to give this recipe a try and let us know how you like it. If you do, make sure to tag me on Instagram as I love seeing how it turns out for you. Enjoy!

Other upside down cake recipes you may like to try

This Apple Upside Down Cake is one of my family favorite fall recipes, it is easy to prepare and I always make it during the apple season. This Pecan Upside Down Cake is an easy and delightful fall dessert, perfect for Thanksgiving dinner table. The cake consists of a soft cake at the bottom topped with a crunchy layer of caramelized pecans. Serve this cake with vanilla ice cream for an unforgettable and decadent experience. This Stovetop Chocolate Cherry Upside Down Cake is an amazing summer dessert you can put together really quick without turning on the oven. It takes less than 30 minutes to bake on the stovetop and the result is unbelievable. This moist, chocolatey cake bursting with cherries on top is simply hard to resist. The best way to serve it is while still a bit warm with a good dollop of ice cream on top and melted chocolate drizzle.

Plum Upside Down Cake

This Plum Upside Down Cake is one of the most comforting ways to enjoy these delicious fall fruits. With its beautifully caramelized plums on top and a buttery soft cake, busting of cinnamon and lemon flavor, this cake is simply hard to resist. Serve slightly warm with a good dollop of ice cream or whipped cream.

Course Dessert

Cuisine American

Keyword cinnamon cake, fall cake, fruit cake, plum upside down cake, upside down cake

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 318kcal

Ingredients

For Caramelized Plums

1 pound (500g) medium firm plums , pitted and cut into 1/2inch (1cm) thick wedges
1/2 cup (100g) sugar
2 tbsp (30ml) water
3 tbsp (45g) butter

Cinnamon Cake

1/3 cup (75g) butter , room temperature
1/3 cup (70g) sugar
Lemon zest of a lemon
3 eggs
3 tbsp (45g) sour cream
1 tsp (5g) vanilla extract
2 tsp (8g) baking powder
1 1/4 cup (160g) flour
1/4 tsp (1g) salt
1 tsp (3g) ground cinnamon

Instructions

Preheat the oven to 350°F (180°C).

Prepare the caramel.

Place the sugar and water in a medium heavy bottomed saucepan over medium-high heat, and cook without stirring until sugar dissolves and gets a caramel color.
Remove the pan from the heat and add the butter. Pour the caramel into a 8 inch (20cm) pan. If you use a springform pan place the pan over a tray in case some caramel leaks out.
Arrange the plum wedges in the caramel and set aside until you prepare the batter.

Prepare the cake batter.

In a medium bowl whisk the flour with baking powder, cinnamon and salt. Set aside until ready to use.
In a large mixing bowl rub sugar and lemon zest together to release oil. Add butter and mix until creamy. Incorporate eggs one at a time. Add sour cream and vanilla extract and mix to combine.
With the mixer on low gradually incorporate the flour mixture.
Pour batter over the plum wedges on the pan.
Bake for about 40-50 minutes until a toothpick inserted into the center comes out clean.
Let cool for 10 minutes, and then invert onto a serving platter.
Serve as is or with a good dollop of ice cream or cream on top.

Video

Nutrition

The post Plum Upside Down Cake appeared first on Home Cooking Adventure.

Potato Fresh Plum Dumplings

Ella - Home Cooking Adventure — Fri, 31 Aug 2018 12:15:32 +0000

Potato Fresh Plum Dumplings are a beloved comfort food cherished across various European countries. This delightful dish features a potato dough enveloping fresh plums, shaped into balls, and boiled until the plums turn tender. Once cooked, the dumplings are lovingly coated with a sweetened mixture of cinnamon-infused, toasted breadcrumbs, adding an extra layer of flavor and texture.

This dish is truly delicious and ideal for plum season, but its appeal extends far beyond that. Whether you opt for dried plums or indulge in the sugar-free richness of Powidl plum jam filling, these plum dumplings are a delightful treat that can be enjoyed all year round.

Potato Fresh Plum Dumplings can be served as dessert or simply as a sweet main dish as they are very rich and satisfying.

How to make potato fresh plum dumplings

Start by boiling the potatoes with their skins on until they’re tender. Allow them to cool a bit before peeling them.

In the meantime, prepare the breadcrumb coating. Melt the butter in a medium frying pan, then add the breadcrumbs and mix them well. Cook over low to medium heat until they turn golden brown, stirring constantly to prevent burning. Once done, remove from heat and let them cool. When they’ve cooled down, stir in the sugar and cinnamon.

How to make the potato dough

Place the peeled potatoes in a large bowl and mash them using a potato masher or grate them. Add salt, egg, melted butter, and flour to the mashed potatoes and mix everything together until you get a smooth, slightly sticky dough.

How to shape plum dumplings

Carefully split each plum open just enough to remove the pit, and set them aside for later.

Bring a large pot of water to a boil, then reduce the heat to a gentle simmer. On a floured surface, take a spoonful of the potato dough, flatten it slightly, place a plum in the center, and wrap the dough around it, forming it into a ball.

Drop 4 or 5 dumplings at a time into the hot water. Let them cook until they rise to the surface, then boil for an additional 5 minutes. Use a perforated spoon to remove the dumplings from the water, then roll them in the breadcrumb mixture.

Serve the dumplings warm or cold.

Hope you will try these amazing potato fresh plum dumplings. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you. Enjoy!

For more fall treats check out full collection of Fall Recipes.

Potato Fresh Plum Dumplings

Potato Plum Dumplings are a delicious comforting dish known in many European countries. Potato dough is wrapped around fresh prune plums, formed into balls, and then boiled until the plum is tender. The dumplings are then immediately coated with sweetened cinnamon-toasted buttery breadcrumbs.

Course Dessert, Snack

Cuisine Romanian

Keyword European dish, fresh plum dumplings, potato fresh plum dumplings, potato plum dumpling, toasted breadcrumbs

Prep Time 40

Cook Time 20

Total Time 1

Servings servings

Calories 143kcal

Ingredients

Potato Dough

1 pound (500g) starchy potatoes
1 egg
1 tbsp (15g) butter , melted
1/4 tsp (1g) salt
1 cup (125g) all-purpose flour

Filling

15-17 fresh prune plums

Breadcrumb Coating

1 cup (150g) fine breadcrumbs
2 tbsp (30g) butter
2/3 cup (135g) sugar
1/2 tsp (1g) cinnamon

Instructions

Boil the potatoes with their skin on, until tender. Let the potato cool slightly before peeling.

Prepare the breadcrumb coating.

In a medium frying pan melt the butter, add breadcrumbs and mix to combine. Cook on low-medium heat until golden brown. Stir constantly to prevent burning. Remove from heat and set aside to cool. When cool enough stir in sugar and cinnamon.

Prepare the potato dough.

Place the peeled potatoes into a large bowl and mash using a potato masher or simply use a grater.
Add salt, egg, melted butter and flour and mix to combine. Knead until a smooth, sticky dough is formed.

How to prepare the plum dumplings.

Split each plum slightly just to remove the pit and set aside until ready to use.
Bring a large pot of water to boil then reduce the heat to a low simmer. On a floured surface, take about a spoon of potato dough, flatten slightly, add a plum into the center and wrap the dough around it. Form into balls.
Put 4 or 5 dumplings at once into the hot water. Let the dumplings boil until they come to the surface of the water. Let them boil on the surface another 5 more minutes. Remove the dumplings with a perforated spoon and roll them in breadcrumbs mixture.
Serve warm or cold. Enjoy!

Video

Nutrition

The post Potato Fresh Plum Dumplings appeared first on Home Cooking Adventure.

Austrian Germknödel – Yeast Dumplings

Ella - Home Cooking Adventure — Wed, 08 Feb 2017 10:57:02 +0000

This winter we spent a great time in an Austrian ski resort. We tried Austrian Germknödel for the first time and we simply loved it.

Austrian Germknödel is a large yeast dough dumpling, slightly sweet, filled with a thick plum jam called Powidl, steamed and served hot with a vanilla sauce and a mixture of ground poppy seeds and powdered sugar on top. Traditionally Germknodel is served with melted butter but I really enjoyed the vanilla sauce version and this is the recipe I will share with you. Germknödel can be served either as dessert or as a main dish and it is one of the best dishes to serve in a cold winter day.

Powidl is a thick plum jam that is made with no sugar, only very ripe plums are used, that are cooked for several hours up to a day until it becomes a thick dark plum puree, slightly tart and tastes similar to dry plums. This jam is mixed with a bit of rum and then used to fill the yeast dough to create these delicious dumplings. If Powidl is hard to find in your region you can still try the recipe with different jams, will still be very delicious.

Austrian Germknödel - Yeast Dumplings

Germknödel is a large yeast dough dumpling, slightly sweet, filled with a thick plum jam called Powidl, steamed and served hot with a vanilla sauce and a mixture of ground poppy seeds and powdered sugar on top. This can be served either as dessert or as a main dish and it is one of the best dishes to serve in a cold winter day.

Course Dessert, Main Course

Cuisine Austrian

Keyword Austrian dumpling, Austrian germknodel, germknodel, steam dumpling, yeast dumpling, yeast plum dumpling

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 461kcal

Ingredients

Dumpling Dough

2 cups (250g) all-purpose flour
1/2 tsp (3g) salt
2 tbsp (30g) sugar
12 g fresh yeast (or 1 tsp active dry yeast)
2 tbsp (30g) butter , melted
1/2 cup (120g) milk , warmed
1 egg , beaten
Zest from half of lemon
1/2 tsp (3g) vanilla extract

Filling

1/2 cup (100g) Powidl , thick plum jam
1 tsp (5g) rum , optional

For Serving

1/4 cup (25g) poppy seeds , ground
2 tbsp (15g) powdered sugar

Homemade Vanilla Sauce

2 egg yolks
1 tbsp (8g) cornstarch
2 tbsp (30g) sugar
2 tsp (10g) vanilla extract
1 ¼ cup (300ml) milk
3/4 cup (200g) whipping cream , 35% fat

Instructions

In a large bowl whisk flour with salt, 2 ½ tbsp (25g) sugar and lemon zest.
In a small bowl stir fresh yeast with 1 tsp (5g) sugar until it liquefies. Dissolve the yeast with milk and pour it over flour mixture. Add beaten egg, melted butter and vanilla extract and knead the dough until smooth, for about 5 minutes. Cover and let it rise at room temperature for about 1 hour or until doubled in size.
In a small bowl combine the plum jam with rum if used.
On a floured surface divide dough into 4 or 5 pieces. Flatten each piece of dough using your hands and fill each with about 1 tbsp of plum jam mixture. Seal well and form each piece into a ball. Place the dumplings into a floured surface, cover with a kitchen towel and let them rest for 30 minutes.
Meanwhile prepare the vanilla sauce. In a small saucepan whisk the egg yolks with sugar, cornstarch and vanilla extract. Gradually whisk in milk and cream and place over medium-low heat. Cook for about 6 minutes, stirring continuously until thickens. No need to boil the sauce. Set aside until ready to use.
In another small bowl combine the ground poppy seeds with powdered sugar to have them ready for serving.
In a pot bring water to a simmer, up to 1 inch (3 cm). Use a greased steamer basket and place it in the pot. Add the dumplings, cover the pot with a lid and let them steam for about 15-17 minutes.
Serve the dumplings immediately. Pour vanilla sauce and poppy seed mixture on top.

Video

Nutrition

The post Austrian Germknödel – Yeast Dumplings appeared first on Home Cooking Adventure.

Potato Dry Plum Dumplings

Ella - Home Cooking Adventure — Tue, 21 Feb 2012 11:55:34 +0000

These Potato Dry Plum Dumplings consisting of potato dough stuffed with sweet plums and rolled in toasted sweetened breadcrumbs are a delightful irresistible dessert.

Potato Plum Dumplings are a traditional Eastern European dish that reminds me a lot of childhood as both my grandmother and my mother used to make them pretty often every fall.

These potato plum dumplings are usually made with fresh dark plums like in this recipe but work as well with the dried ones, this way you can make them all year round. It is best to serve these Potato Dry Plum Dumplings while still warm sprinkled with cinnamon and sugar. Enjoy!

How to make dry plum potato dumplings

To make these delightful plum-filled potato dumplings, start by boiling the potatoes with their skins on until they are soft. Once they are cooked, peel them and mash them thoroughly, or grate them if you prefer a finer texture. Allow the mashed potatoes to cool completely.

While the potatoes are cooling, prepare the breadcrumb coating. In a medium frying pan, mix breadcrumbs with oil and cook over low-medium heat until the breadcrumbs are golden brown. Stir constantly to prevent burning. Once the breadcrumbs are ready, remove them from the heat and set them aside to cool. When the breadcrumbs are cool enough, stir in sugar, a pinch of salt and cinnamon to taste.

In a large bowl, combine the cooled mashed potatoes with an egg, butter, and flour. Mix until the ingredients bind together, forming a smooth and slightly sticky dough. Knead the dough briefly to ensure it is well combined.

How to cook the potato dumplings

Bring a large pot of water to a boil, then reduce the heat to a low simmer. Take a walnut-sized portion of the potato dough and flatten it slightly. Place one dried plum in the center and carefully wrap the dough around it, forming a small ball. Repeat this process until all the dough and plums are used.

Gently place the dumplings into the simmering water. Let them cook until they float to the surface, then continue to simmer for an additional 2 minutes to ensure they are cooked through. Using a slotted spoon, remove the dumplings from the water and roll them in the prepared breadcrumb mixture until they are well coated.

Serve the dumplings hot or cold, sprinkled with any remaining breadcrumb mixture or additional sugar if desired. Enjoy these delicious plum-filled potato dumplings as a sweet treat or a comforting dessert.

Hope you will try this easy recipe for Potato Dry Plum Dumplings and enjoy! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

For more similar treats check our full collection of Pastry Recipes.

Potato Plum Dumplings

These Potato Plum Dumplings are an Eastern European recipe for a delightful dessert. It consists of potato dough stuffed with sweet plums and rolled in toasted cinnamon-sugar breadcrumbs.

Course Dessert, Snack

Cuisine Romanian

Keyword dumplings, gomboti, plum, potato, potato plum dumplings

Prep Time 50

Cook Time 30

Total Time 1 20

Servings servings

Calories 46kcal

Ingredients

2 pounds (1kg) yellow potatoes
1 egg
2 tbsp (30g) butter
pinch of salt
2 cups (250g) flour

Filling

dry plums

Garnish

1 ½ cup breadcrumbs
2 tbsp (30g) oil
1 cup (200g) sugar

Instructions

Boil the potatoes with their skin on, until soft. Peel them and mash them well, you can also use a grater. Let cool completely.

Prepare the toasted breadcrumb mixture.

Meanwhile, in a medium frying pan mix well breadcrumbs with oil and cook on low-medium heat until golden brown.
Stir constantly to prevent burning. Remove from heat and set aside to cool.
When cool enough stir in sugar, a pinch of salt and cinnamon.

How to make the potato dough and shape the dumplings.

In a large bowl mix the mashed potatoes with egg, butter and flour until they bind together. knead until a smooth, sticky dough is formed.
Bring a large pot of water to boil then reduce the heat to a low simmer.
Take a walnut size of the potato dough and form small balls after inserting one dry plum in the middle of each.
Put the dumplings into the hot water. Let the dumplings boil until they come to the surface of the water. Let them boil on the surface another 2 more minutes and they are done. Remove the dumplings with a perforated spoon and roll them in the breadcrumb mixture.
Sprinkle the rest of breadcrumbs mixture or sugar over the dumplings and serve hot or cold.

Nutrition

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