Old-Fashioned Pear Dumplings | With Cinnamon Toasted Breadcrumbs
(0)
55 min
Under an hour
Kifli Kukták
Házias, békebeli burgonyás tésztából gyúrt körtés gombóc, lédús, fahéjas-cukros őszi körtével töltve, vajon aranyszínűre pirított ropogós zsemlemorzsába forgatva.
Ingredients
Preparation method
Preparation and kneading the dough
Boil the unpeeled potatoes in lightly salted water until tender, then peel them while still warm and mash with a potato ricer. Allow to cool completely.
Peel and core the pears, then cut them into small wedges or cubes to taste. Mix the granulated sugar with the ground cinnamon, then toss with the pear pieces.
Add the all-purpose flour, whole egg, and a pinch of salt to the cooled mashed potatoes. Knead quickly into a smooth, pliable dough. If it feels slightly sticky, adjust with a little flour, but take care not to overwork it, as potato dough should remain soft.
Chef's tip
The secret to perfectly tender dumplings is well-cooled potatoes and quick kneading: if worked while still warm, the dough absorbs excess flour and becomes tough.
If the pears are very juicy, you can also sprinkle a pinch of breadcrumbs in the center beneath the sugar to absorb the precious fruit juices.
80 min
Quick
