Găluște cu Prune
Plum Dumplings
Găluște cu prune are a beloved Romanian dessert, featuring tender potato-based dumplings encasing sweet plums, coated in crispy, buttery breadcrumbs. They are a comforting and traditional treat, especially popular in autumn when plums are in season.
🧂 Ingredients
- 1.5 kg Starchy potatoes(peeled, boiled until tender, mashed and cooled)
- 450 g All-purpose flour(plus more for dusting)
- 2 unit Large eggs
- 1 tablespoon Salt
- 1 kg Italian prune plums(pitted)
- 100 g Granulated sugar(for filling the plums)
- 400 g Breadcrumbs
- 5 tablespoons Butter
- 200 g Sugar(for breadcrumbs)
- 1 teaspoon Cinnamon(optional, for breadcrumbs)
👨🍳 Instructions
- 1
Boil starchy potatoes until tender. Drain, mash them thoroughly, and let them cool completely.
💡 Tip: Using starchy potatoes like Russets is key for a good dough consistency. - 2
In a large bowl, combine the mashed potatoes, all-purpose flour, eggs, and salt. Mix until a soft, cohesive dough forms. It might be slightly sticky; dust your hands with flour as needed.
💡 Tip: The amount of flour may vary depending on the moisture content of the potatoes. - 3
Prepare the plums by removing the pits. If desired, fill the cavity of each plum with a teaspoon of granulated sugar.
- 4
Bring a large pot of salted water to a rolling boil. Reduce heat to a gentle simmer.
💡 Tip: Ensure the water is not boiling too vigorously, as this can break the dumplings. - 5
Wet your hands slightly to prevent sticking. Take a portion of dough, flatten it into a disc, place a plum in the center, and carefully wrap the dough around it, forming a smooth ball. Repeat with the remaining dough and plums.
💡 Tip: Seal the dumplings well to prevent the plum from leaking out during cooking. - 6
Gently drop the dumplings into the simmering water, a few at a time, ensuring not to overcrowd the pot. Cook for about 20-25 minutes, or until they float to the surface and are cooked through.
- 7
While the dumplings are cooking, melt the butter in a large skillet over medium heat. Add the breadcrumbs and toast them, stirring frequently, until golden brown and fragrant. Stir in the sugar and optional cinnamon. Set aside.
💡 Tip: Watch the breadcrumbs carefully as they can burn quickly. - 8
Using a slotted spoon, remove the cooked dumplings from the water and gently roll them in the toasted breadcrumb mixture until evenly coated. Serve warm.
💡 Tip: Serve immediately for the best texture and flavor. A dollop of sour cream or a sprinkle of powdered sugar can be added as a garnish.
💡 Pro Tips
- ✓Choose ripe but firm plums for the best flavor and texture.
- ✓Ensure the potato dough is not too sticky; adjust with a little more flour if necessary.
- ✓Seal the dumplings securely to prevent the plum filling from escaping.
- ✓Cook dumplings in batches if needed to avoid overcrowding the pot.
- ✓Serve immediately after coating in breadcrumbs for optimal crispness.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use other fruits like apricots or cherries instead of plums.
- Add a spoonful of jam inside the plum for extra sweetness.
- Serve with a drizzle of honey or a dollop of vanilla yogurt.