Before cooking, jam dumplings are a row of carefully sealed parcels. Once rolled in cinnamon crumbs, the only question is which one will reveal its thick plum-jam centre first.
Method, step by step
- Knead the cold, mashed potatoes with eggs and flour into a soft dough. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- Roll it out thin, put small mounds of jam on it, fold the dough over it and cut it with a pastry cutter.
- Cook in pearly salt water for another two minutes after swimming.
- Roll the butter into toasted crumbs and serve with powdered cinnamon.
Practical tips and common mistakes
- Brush the edges with water and seal with a fork; the jam cannot swim in the cooking water, it can only escape.
- When baking, measure accurately, and use the butter and eggs at the temperature required by the recipe.
- Let it cool completely or rest before slicing: the cutting surface will be nicer and the texture will be more orderly.
- Only cool the leftovers and put them in the fridge, covered, and reheat them according to the nature of the food before consumption.
