Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Apricot | 1 medium (35g) | 17 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb/500 g potatoes
- 2 eggs
- 2-3 tablespoons flour
- salt1 lb/500 g plums or apricots
- 3 tablespoons butter
- 2 tablespoons bread crumbs
- 1/2 cup confectioner's sugar
Directions
Boil well washed potatoes in their jacket.
When done, peel them and crush with the potato press or grind them.
Place the potato paste in a bowl and mix with the eggs, flour, one teaspoon of sugar and a little salt.
Make a three finger thick roll from this paste.
Cut one finger thick pieces from it.
Flatten these pieces with your hand and place one pit less plum or apricot onto each of them.
Then roll into a ball with your floured hand.
When all the dumplings are made, boil in salt water.
When they rise to the surface, they are done.
Remove with the slotted spoon and roll in breadcrumbs previously fried in butter, so that each dumpling is completely covered in breadcrumbs.
Place on a serving plate and powder with vanilla confectioner's sugar.
Serve warm.
Category:Moldovan Recipes
Category:Moldovan Desserts