ReceptnaptárPlum jam dumplings (derelye)
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Ingredients
Method
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- Knead the flour, eggs, a pinch of salt and enough water to form an elastic, light dough, then rest for 10 minutes.
- Roll out thinly, about 2 mm, on a floured board.
- Cut the dough into about 6x6 cm squares.
- Place a teaspoon of plum jam in the centre of each square, fold into a triangle or rectangle, and press the edges firmly with a fork.
- Cook in boiling, lightly salted water for 4-5 minutes, until the dumplings float to the surface.
- Meanwhile, toast the breadcrumbs in the butter until golden brown.
- Drain the cooked dumplings, and serve tossed with the toasted breadcrumbs (or with ground walnuts mixed with icing sugar).
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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