Around the Szilvás dumpling, the kitchen instantly turns into a community space: everyone would help, especially in the tasting. In a good dumpling, the plum is the surprise, not the lump of raw flour. In this case, the chef has a special task of protecting the last portion.
Thorough preparation
- Preparation: prepare all the ingredients and tools, read the steps, then measure the ingredients. This way, you don't have to rush while cooking, and it's easier to find the right consistency.
- Break the boiled potatoes in their skins and cool them completely. Do not shorten this stage: during the rest, the texture settles and the taste becomes more harmonious.
- Knead it with eggs, salt and enough flour to make a soft but formable dough. Mix or work just until uniform; over-mixing with more dough and foam can spoil the texture.
- Place plums stuffed with cinnamon sugar into the dough squares, and roll them into balls. Go slowly and check the texture, aroma and balance of flavors before each subsequent operation.
- After swimming, cook in sparkling water for another 2-3 minutes, then turn it into toasted crumbs. Work at medium heat, stir occasionally and allow time for the aroma and color of the ingredients to develop nicely.
- Finishing and serving: let the food settle for a few minutes, if its character allows. Taste it, adjust the seasoning, and then serve it at the right temperature for the food.
Practical tips and common mistakes
- The dough ball is a must: if it falls apart, you need a little flour, not a family panic.
- 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.