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Lana Mihajlović posted an update
Level:
Scoolinar
Plum & Cream Reverie
Dual Delight Potato Dumplings – Plum Jam & Eurocrem Edition
#PatataChallenge
Profile: Amateur
Ingredients: Old white potatoes (rich in starch – ideal for dumplings because they are easily formed and do not fall apart); Flour; Egg; Salt; Homemade plum jam (instead of whole plums, due to the off-season); Eurocrem; Panko breadcrumbs; Crystal sugar; Butter; Milk; Yolk; Vanilla sticks; Corn starch; Rum
Techniques Used: Parboiling; Ricing; Minimal Dough Handling; Shaping in Two Forms; Boiling; Toasting; Tempering; Simmering
For the Dumplings and Rolls:
Parboiling Potatoes in Their Skin
The potatoes are boiled in their skins to retain their full flavor and absorb minimal water, allowing the dough to form a firm yet delicate texture.Ricing
Warm potatoes are passed through a ricer to create a smooth, lump-free mixture, crucial for a light dough texture.Minimal Dough Handling
The dough is gently combined to remain pliable. Overworking the dough can result in a tough texture.Shaping in Two Forms
Mini Balls for Plum Jam Filling, a tribute to traditional plum dumplings.
Rolls for Eurocrem, which maintain a creamy center in an elongated form, resembling delicate dessert gnocchi.
Boiling in Salted Water until Floating
Both forms of dumplings are boiled in salted water, and their rising to the surface signals they are ready.For the Breadcrumb Coating:
Toasting Panko
Panko breadcrumbs are toasted over medium heat until golden and crispy. Unlike regular breadcrumbs, panko gives a lighter, modern texture.Adding Granulated Sugar
Sugar is added after removing the pan from the heat to preserve the granules and maintain the delicate crunchiness.For the Sauce:
Tempering Egg Yolks
Warm milk is gradually incorporated into the egg and sugar mixture to prevent curdling. The result is a smooth, silky custard.Simmering on Low Heat to Thicken
The sauce is gently simmered to thicken without boiling, ensuring a velvety, rich consistency.Adding Real Vanilla and Rum
Bourbon vanilla adds depth, while rum provides a warm, aromatic note that ties all the elements on the plate into an elegant whole.Brief Description of the Concept Behind the Dish:
This dish was created as a warm, soft tribute to childhood, tradition, and the inevitable need to adapt to the present moment. Classic plum dumplings, typically prepared at the end of summer when plums are ripe and sweet, are now reimagined in an off-season variation, with rich, homemade jam. Shaped into small balls, they symbolize the familiar and simple, a taste that brings us back to grandmother’s kitchen.
In contrast, we have rolls filled with Eurocrem (a traditional chocolate spread similar to Nutella, into which many generations of children have grown up in ex Yugoslavia, and which still evokes joy and nostalgia today. It is often used as a filling for pancakes, topped with crushed Plazma biscuits). This shape is gentle, almost dessert-like, and carries a playful, experimental note, much like cooking with love often does.
Both versions share panko breadcrumbs, a modern substitute for traditional breadcrumbs, toasted to a perfect golden color, providing a textural contrast to the soft dough and warm filling. The vanilla sauce with a touch of rum completes the story: delicate, fragrant, with a subtle alcoholic note that adds complexity and maturity to the dish.
On the plate, two stories meet, one of nostalgic past, the other of a sweet present. The connection between them is the potato, a humble yet noble ingredient that embraces all our ideas, attempts, improvisations, and needs for comfort.
Kim T P., Mercedes Delgado de Miguel and 6 others15 Comments-
Level:
Scoolinary Team
Lana, what a warm and creative combination,plum jam and Eurocrem in two different dumpling shapes create a beautiful play between tradition and childhood. The touch of panko with sugar and the vanilla-rum sauce bring the dish together with such elegance. How did you manage to keep the dough so delicate without it falling apart when boiled?
I love this entry for the challenge,your dish is full of technique, and above all, so much heart.
Thank you for joining the challenge and sharing it with the community.
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Level:
Scoolinar
@sussan_scoolinaryteam Thank you for your kind and insightful feedback. It truly means a lot coming from someone who appreciates both technique and emotion in a dish.
That’s a great question! The key lies in respecting the balance between moisture and structure. I boil the potatoes in their skins to limit water absorption and preserve their starch content, which naturally helps bind the dough. After cooling and peeling, I rice them finely while still warm. When adding flour, I do so gradually and mix just until the dough comes together, overworking it would develop too much gluten and make it chewy or prone to cracking.
In my family, dumplings (knedle) are a tradition passed down through generations… recipes, techniques, and the instinct for handling the dough are shared from one generation to the next. That sense of heritage plays a big role in how I approach the dish. It’s all about balance and a bit of intuition, which I believe comes with love for the process.
Every element in the dish was designed to evoke a dialogue between tradition and nostalgia, with a textural contrast that elevates the experience. I’m honored it came through.
Thank you again for your generous words 💞-
Level:
Scoolinary Team
@lanamihajlovic
This is a dish with a lot of tradition, and I love that you’re sharing all the tips from your preparation.
Once again, thank you for sharing and joining the challenge!
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Madre mÃa!! Un súper trabajo, cuantos matices y texturas
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@Mercedes Minaya Palacios Thanks dear…this is my childhood dish. It always reminds me of my grandmother. ❤️
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Scoolinar
@Lana Mihajlović que bonito Lana, las abuelas son de lo más entrañables, siempre nos traen recuerdos muy evocadores
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Lana, te has lanzado al mundo del postre con patatas 🥳 ¡bravo! No conocÃa las albóndigas de ciruela. He buscado fotos y ya veo que son muy tradicionales. Me encanta tu versión, con mermelada. Y muy bien también ese otro relleno para los amantes del chocolate. La salsa de vainilla bourbon y ron suena tan bien, tan elegante, tan fragante, tan envolvente… 🥰🥰🥰
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Scoolinar
@Beatriz Torija Thank you sis…You have to try this dish ☺️
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Level:
Sous Chef
Cuánto trabajo bien hecho para un resultado estupendo y lleno de sabor😍
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Level:
Scoolinar
@Maloles Muñoz This dessert is really a lot of work, but it’s worth it 🤗 Thank you dear, you should try making it 😉
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Level:
Sous Chef
@undefined Pues tendré que ponerlo en mi carpeta de “pendientes “ 😉👏
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Scoolinar
Que buena pinta
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Scoolinar
@Antonio Salvador Moreno Carretero Thank you 🤗
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Level:
Scoolinar
Esto tiene que estar buenÃsimo. Lo veo y lo saboreo. 😍
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Scoolinar
@Carolina Alvarez SantÃn thank you love ❤️
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