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