Galuste cu prune fara zahar

Va spuneam ca m-a apucat o mare iubire fata de toamna si, printre atata retete de toamna, cum ar fi muraturi, gemuri, dovleac copt si placinta cu mere, nu puteau sa lipseasca aceste mult indragite galuste cu prune :)

Galuste (12 buc):

• 700g cartofi
• 170g faina
• 50g gris
• 2 oua
• 3-4 lg indulcitor Edulcorem*
• 12 prune mici
• 1 lgt scortisoara

Topping:

• 150g pesmet
• 80g indulcitor Edulcorem*
• 50g unt
• 1 lgt scortisoara

Spalam bine cartofii si ii punem la fiert in coaja. Taiem prunele pe jumatate (daca folositi prune mici intregi le scoateti samburele si le re-uniti) si le mozolim cu 3-4 linguri de indulcitor si scortisoara. Intr-o tigaie topim untul si adaugam apoi pesmetul, amestecand constant pana se rumeneste putin, cu grija sa nu se arda. La final adaugam indulcitorul si scortisoara.

Dupa ce cartofii au fiert, ii lasam sa se racoreasca putin, apoi ii curatam de coaja si ii pasam bine. Ii amestecam apoi cu faina, grisul, ouale. Vom obtine un aluat lipicios; daca e prea moale, mai adaugati 1-2 linguri de faina.

Cu mainile umezite luam bucati din aluat, le intindem, asezam cate o pruna si o acoperim, dandu-le galustilor o forma cat mai rotunda. Nu am excelat aici, recunosc :)))

Fierbem galustile cate 4-5 intr-o oala incapatoare cu apa clocotinda. Cand se ridica la suprafata sunt gata. Le tavalim prin prin amestecul de pesmet si le servim calde sau reci, sunt bune oricum :) Pofta mare!

*Baby-friendly: omiteti indulcitorul. Reteta preluata si adaptata de aici.

ENGLISH VERSION

I was telling you a great love for autumn has been overwhelming me lately, and among so many autumn recipes, like pickles, roasted pumpkin, jams, apple pie, the plum dumplings couldn’t be absent, they are an autumn staple :)

Dumplings (12 pcs):

• 700 g potatoes
• 170 g flour
• 50 g semolina
• 2 eggs
• 3-4 tbsp stevia erythritol
• 12 small plums
• 1 tsp cinnamon

Topping:

• 150 g breadcrumbs
• 80 g stevia erythritol
• 50 g butter
• 1 tsp cinnamon

Wash the potatoes really well and boil them with unpeeled until tender. Cut the plums in half (if you use small whole plums, remove the pits and reassemble them) and coat them in 3-4 tbsp of sweetener and cinnamon. Melt the butter in a pan, then add the breadcrumbs, constantly stirring until lovely golden brown, carefully not tu burn. In the end add the sweetener and cinnamons.

After the potatoes are boiled, let them cool, then peel and mash. Mix them with the flour, semolina, eggs. You’ll get a sticky dough, if too soft, add 1-2 tablespoons of flour.

Using wet hands, take pieces from the dough, flatten them, add the plum in the center and cover it in dough, giving it a round dumpling shape. I was not too good at this, I’ll admit :)))

Boil the dumplings 4-5 pieces at a time in a wide pot with boiling water. When they rise to the surface of the water, they are done. Drain them a little, then coat them in the breadcrumb topping. Serve warm or cold, they are delicious! :) Enjoy!