Potato Plum Dumplings with Plum Sauce
by Chef Miška Tolj-Turkić (@chefmiska)A delightful dessert featuring potato dumplings filled with plums, served with a rich plum sauce.
Ingredients
INGEDIENTS
- 1kgDesiree Potato
- 1pieceEgg (lightly beaten)
- 1/2kgPlums
- 1/8kgBreadcrumbs
- 1/4kgUnsalted Butter
- 1kgPlain Flour
- 1/6kgCaster Sugar
- 1/8LChambord
- 1/8LWater
- 1/8kgIcing Sugar
How to make Potato Plum Dumplings with Plum Sauce
METHOD
Peel potatoes and cut in half, cook in salted water.
Drain and put through a sieve, mouli, or ricer.
Add 125g of butter and allow it to melt.
Mix in flour, add egg, and work the dough gently until it comes together. Do not overwork the dough.
Break off a piece of dough the size of a ping pong ball and flatten it between your palms.
On the flattened dough, place a fresh dry plum. If a little sour, sweeten with caster sugar.
Cook the dumplings in boiling water. They are ready when they rise to the surface, just like gnocchi.
Place dumplings in a greased baking dish.
Pour over 125g of melted butter.
Bake in a pre-heated oven at 180°C for 30-40 minutes.
Prepare plum sauce: Cut the plums into quarters, remove the seed, place in a saucepan and add 1 tablespoon of caster sugar, water, and Chambord liqueur.
Once plums are reduced and soft, strain through a sieve.
Serve dumplings on a warm plate, with plum sauce on the side, and dust dumplings with icing sugar.
Tips & Tricks
Make sure your serving plates are warmed in a 50°C oven prior to plating, otherwise dumplings will cool too quickly for service.
Recipe by
Chef Miška Tolj-Turkić
(@chefmiska)
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush...