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africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
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Posted: 27 June 2012 at 06:04 |
another recipe for the Rod Franklin gypsies post This is an example of an hungarian / romanian dumplings Deseret that the gypsies took and changed it . ( i love the gipsy Method ) This is the original 1 kg of potatoes 200-300 grams of flour (depending on the texture of the potatoes) 2 tablespoons oil 1 tablespoon flour 1 egg Salt 1/2 kg plums pitted 1/2 pounds apricots or cherries Sugar cubes Cinnamon 4 cups bread crumbs 100 grams of butter Preparation: Cook the potatoes in their skins until soft, then peel. Drain well and mash into a puree. Add to the puree oil, flour, semolina, a pinch of salt and egg. knead to a soft dough. Roll out the dough to ½ inch thickness. Cut the dough into squares, about 8 x8 cm . Place in center of each square plum or apricot. Instead of the pit put a sugar cube and a little cinnamon to taste. Fold the square edges and create dumpling dough. Boil a large pot of water with a pinch of salt and cook the dumplings until they float. In a large saucepan fry bread crumbs with butter till golden Place the dumplings in a saucepan and cover. rock the pan over and over until the dumpling are wrapped in bread crumbs. Serve hot . the gypsies do the preparation different they don't boil the dumpling they dip fry and dust the dumplings with surge and cinnamon . serve it hot or cold |
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Ahron
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Rod Franklin
Chef Joined: 17 February 2010 Location: USA Status: Offline Points: 921 |
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Thanks! These sound like something I would like to eat, but not to make. Have you made these? Such a production this recipe must be to make! These must be holiday cooking, not everyday things. Can you translate the recipe title? Thanks for your efforts.
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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plum and apricot dumplings - yum!
thanks for posting, ahron!
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