Plum balls
- Serves: 10
- Prep time: 30 MIN
- Cooking time: 30 MIN
- Type of food: Dinner
Ingredients
Dough
-
500 g Lunter Okara
-
300 g all-purpose flour (plus extra for dusting)
-
150 g potatoes, cooked and mashed
-
5 g salt
-
water as needed (approximately 50–100 ml)
Filling
-
500 g plums, pitted and halved
-
150 g nuts, coarsely chopped (walnuts, hazelnuts, or almonds)
-
50 g sugar
-
5 g ground cinnamon
Topping
-
100 g butter
-
150 g nuts, coarsely chopped (walnuts, hazelnuts, or almonds)
-
50 g sugar
-
5 g ground cinnamon
Instructions
In a large bowl, combine the okara, flour, mashed potatoes, and salt.
Mix well. If the dough is too dry, gradually add water until it forms a smooth, pliable dough.
Knead the dough on a lightly floured surface for a few minutes until smooth.
Cover the dough and let it rest for 15 minutes.
In a bowl, combine the chopped nuts, sugar, and cinnamon. Set aside.
Bring a large pot of salted water to a boil.
Divide the dough into small, equal-sized portions.
On a lightly floured surface, flatten each portion into a round.
Place a plum half in the center of each round.
Fill the cavity of the plum with a spoonful of the nut mixture.
Carefully fold the dough around the plum, sealing the edges to form a dumpling.
Repeat with the remaining dough and filling.
Gently drop the dumplings into the boiling water.
Cook until the dumplings float to the surface and continue to cook for another 3-5 minutes.
Remove the dumplings with a slotted spoon and drain.
Melt the butter in a large skillet. Add the nuts and cook until golden brown, stirring constantly.
Mix the sugar and cinnamon in a separate bowl.
Roll the cooked dumplings in the buttered nuts, then sprinkle with the cinnamon sugar mixture.
