Lekváros Derelye

Ingredients

• 2 cups all-purpose flour
• ½ cup potato starch
• 2 whole large eggs
• ½ teaspoon kosher salt
• ¼ cup whole milk
• 1 cup plum jam (or apricot jam)
• 4 tablespoons unsalted butter
• 1.5 cups fine panko breadcrumbs
• 2 tablespoons granulated sugar
• ¾ cup full-fat sour cream

Instructions

1. 1

   In a large mixing bowl, whisk together 2 cups all-purpose flour, 0.5 cup potato starch, and 0.5 teaspoon kosher salt. Make a well in the center of the dry ingredients.

2. 2

   Crack 2 large eggs into the well and pour in 0.25 cup whole milk. Using a wooden spoon or your hands, gradually incorporate the dry ingredients into the wet mixture until a soft, slightly sticky dough forms — the dough should come together and not stick aggressively to your fingers.

3. 3

   Knead the dough gently on a lightly floured work surface for 2-3 minutes until it becomes smooth and cohesive. The potato starch will make it tender rather than elastic. Wrap in plastic wrap and let rest for 10 minutes at room temperature — this relaxes the gluten so the dough rolls out easily.

4. 4

   Bring a large pot of salted water to a boil over medium-high heat — use 4-5 quarts of water and add enough salt so it tastes like the sea. This is where the dumplings will cook.

5. 5

   On a lightly floured surface, roll out the rested dough to about 1/8-inch thickness. Using a 3-inch round biscuit cutter or a drinking glass, cut out circles. You should get about 12 circles.

6. 6

   Place 1 tablespoon of plum jam in the center of each dough circle. Fold the circle in half and press the edges firmly to seal — use your fingers to pinch all around the rim, making sure no filling peeks out. This prevents the jam from leaking into the water.

7. 7

   Gently lay each dumpling on a parchment paper square or floured baking sheet to prevent sticking. Work quickly so they don't dry out.

8. 8

   Working in two batches so you don't crowd the pot, gently slide the dumplings into the boiling water. They'll sink initially — stir gently with a slotted spoon to prevent sticking to the bottom. After 2-3 minutes, they'll begin to float. Once they float, cook for another 2-3 minutes, then fish them out with a slotted spoon and transfer to a colander to drain. Keep the first batch warm.

9. 9

   While the dumplings cook, begin the topping: In a 10-inch skillet, melt 4 tablespoons unsalted butter over medium heat. Add 1.5 cups fine panko breadcrumbs and toast, stirring constantly, until golden brown and fragrant — this takes about 4-5 minutes. You should hear a gentle, even crackling sound. Sprinkle in 2 tablespoons granulated sugar and stir to coat evenly. Transfer to a shallow bowl.

10. 10

    Arrange the warm dumplings on a serving platter or individual plates. Spoon 2-3 tablespoons of the toasted breadcrumb mixture over each portion, then top with a generous dollop of 0.75 cup full-fat sour cream (about 2-3 tablespoons per serving). Serve immediately while the dumplings are still warm and the breadcrumbs are crispy — the heat from the dumplings will soften the sour cream slightly, creating a luxurious sauce.

Tools you’ll need

• large mixing bowl
• whisk
• wooden spoon
• plastic wrap
• rolling pin
• 3-inch round biscuit cutter
• lightly floured work surface
• large pot (5-quart)
• parchment paper
• slotted spoon
• colander
• 10-inch skillet
• shallow bowl
• serving platter

More recipes like this

• 

  Mediterranean Chickpea Salad

  10 min

• 

  Split Pea Soup with Pork

  45 min

• 

  Alabama Hickory Smoked Ribs

  150 min

• 

  Ikan Woku (Spiced Crispy Fish)

  35 min