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Pebbles with plums or marmalade
1 serving
boiled potatoes should be passed through a meat grinder, beat an egg into it, salt and mix with flour. knead thoroughly and set aside a long tube, cut into medium-thick pieces with a knife. in each of them, a depression is made in the middle, in which marmalade breasts are placed or one small drain. seeds are taken out of the plums in advance, instead of which they put '/2 a piece of sugar, or a little sand sugar. pebbles are wrapped and undressed by hand, boiled in boiling, salted water for about 10 minutes, reclined on a sieve, dipped in crumbs toasted with vegetable oil and served on a table sprinkled with vanilla sugar. Instead of draining into the pebbles, you can wrap apricots, peaches, etc.
boiled potatoes should be passed through a meat grinder, beat an egg into it, salt and mix with flour. knead thoroughly and set aside a long tube, cut into medium-thick pieces with a knife. in each of them, a depression is made in the middle, in which marmalade breasts are placed or one small drain. seeds are taken out of the plums in advance, instead of which they put '/2 a piece of sugar, or a little sand sugar. pebbles are wrapped and undressed by hand, boiled in boiling, salted water for about 10 minutes, reclined on a sieve, dipped in crumbs toasted with vegetable oil and served on a table sprinkled with vanilla sugar. Instead of draining into the pebbles, you can wrap apricots, peaches, etc.
potatoes - 500 g, flour - 3 tbsp. spoons, eggs - 1 pc., plum - 400 g, or marmalade - 200 g, sugar - 50 g, ground crumbs to taste, vegetable oil - 2 tbsp. spoons, or butter - 2 tbsp. spoons, salt to taste, vanilla sugar to taste
