Hun­gar­ian cherry dumplings (Cseresznyes gom­boc)

Better Homes and Gardens (Australia) - - Food In A Flash -

Sweet, rich and del­i­cate, th­ese dumplings are the per­fect ex­am­ple of what Hun­gar­ian tra­di­tional cook­ery is all about.

Prepa­ra­tion time 25 mins plus cool­ing Cook­ing time 35 mins Makes 16

500g waxy pota­toes

150g un­salted but­ter, soft­ened 1 free-range egg

1 tsp fine salt

1½ cups plain flour

2 cups morello cher­ries, drained ½ cup cherry jam

1 cup dried bread­crumbs ¼ cup caster sugar

3 tsp ground cin­na­mon Whipped thick­ened cream, to serve

STEP 1 Place whole un­peeled pota­toes in a steamer bas­ket set over a saucepan of sim­mer­ing wa­ter. Steam for 20 min­utes or un­til ten­der. Re­move from steamer. Set aside to cool.

STEP 2 Peel pota­toes and press through a fine sieve into a large bowl. Add 2 ta­ble­spoons of the but­ter, the egg and salt. Mix un­til smooth. Add flour and mix gently to form a dough.

STEP 3 Com­bine cher­ries and jam in a small bowl.

STEP 4 Mea­sure out 2 ta­ble­spoons of dough and, us­ing floured hands, roll into a ball. Us­ing in­dex fin­ger make an in­den­ta­tion. Fill with a lit­tle cherry mix­ture then fold over dough to en­close fill­ing and press tightly to seal. Re­peat with re­main­ing dough and cherry fill­ing to make 16 dumplings.

STEP 5 Cook dumplings in 3 batches in a large saucepan of boil­ing salted wa­ter for 2–3 min­utes or un­til dumplings float. Us­ing a slot­ted spoon, re­move dumplings and set aside.

STEP 6 Melt re­main­ing but­ter in a large non-stick fry­ing pan over a medium heat. Cook dumplings, for 2–3 min­utes or un­til golden all over. Sprin­kle over bread­crumbs. Cook, stir­ring, for 1 minute or un­til dumplings are coated and crumbs are golden. Place dumplings in a serv­ing bowl.

STEP 7 Mix caster sugar and cin­na­mon to­gether then sprin­kle over hot dumplings. Serve with whipped cream.

Cin­na­mon is the star of spices, adding fra­grant flavour to dishes both sweet and savoury

Hun­gar­ian cherry dumplings

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