Sunday, 19 May 2013
Hungarian plum and cinnamon dumplings
In case you aren’t into euro-eccentric fun you may not have been aware that it was the Eurovision song contest yesterday. Well myself and my friends (including a particularly Eurovision obsessed Australian) love a bit of camp Euro-Pop accompanied by some interpretive dance and the occasional giant! So last night I attended a Eurovision party where each guest had to dress as a participating country and take along some food and drink from that region of Europe. I ended up attending this party as Hungary and thanks to the Hungarian tourist board website containing regional recipes I took along a plate of Hungarian Plum dumplings…which with just a few minor alterations became a gluten free treat!!
So I thought I would share this recipe….although the original gluten full recipe can be found here.
800g potatoes (peeled and cubed)
1 tablespoon sunflower oil
200g gluten free flour
1 tsp xanthum gum
2 tsp cinnamon
50g caster sugar
25g soft brown sugar
50g gluten free (or panko) breadcrumbs
Boil the potatoes until tender, drain and allow to cool before mashing (I used my potato ricer at this point!)
While the potatoes are boiling place the caster sugar, brown sugar and cinnamon into a large mixing bowl.
Halve the plums and remove the stone from each. Gently score the skin on each plum half and place the plums into the sugar mix, ensure all of the plums are coated in the sugar mix and place to one side.
Transfer the mashed potato to another bowl, add the oil, flour and xanthum gum and mix together using your hands until a firm dough is formed.
Take a small handful of the dough and using your hands flatten it into a small disc. Take a plum half and place on the disc and work the dough around the plum until it is completely encased in the dough.
Repeat with the remaining dough and plum halves.
Bring a large pan of water to the boil. Place a couple of the dumplings into the pan at a time and leave until the dumplings begin to float. At this point they are cooked so carefully remove from the water with a slotted spoon and leave to drain while you continue to cook the rest of the dumplings.
Finally add the breadcrumbs to the remaining sugar and cinnamon mixture, take each dumpling and roll in the sugar mix until completely coated. Repeat until all of the dumplings are coated and then tuck in!!