Karpatyalardan Tatlı Erik ve Ceviz Mantısı
(Sweet Prune & Walnut Dumplings from Carpathians)
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Mayıs 25, 2025
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Malzemeler
-
250 grams Un
(Sifted for light dough)
-
100 ml Su
(Warm to help bind dough)
-
1 large Yumurta
(For binding dough)
-
0.5 tsp Tuz
(Enhances dough flavor)
-
150 grams Erik
(Pitted, chopped into small pieces)
-
100 grams Ceviz
(Finely chopped, toasted for better flavor)
-
50 grams Şeker
(Tatlara göre tatlılığı ayarlayın)
-
50 grams Tereyağı
(To melt over cooked dumplings)
-
0.5 tsp Tarçın tozu
(Optional spice for filling aroma)
(Sifted for light dough)
(Warm to help bind dough)
(For binding dough)
(Enhances dough flavor)
(Pitted, chopped into small pieces)
(Finely chopped, toasted for better flavor)
(Tatlara göre tatlılığı ayarlayın)
(To melt over cooked dumplings)
(Optional spice for filling aroma)
Besin Değerleri
- Porsiyon: 4
- Porsiyon Boyutu: 4 dumplings (approx. 200g)
- Calories: 480 kcal
- Carbohydrates: 70 g
- Protein: 9 g
- Fat: 17 g
- Fiber: 6 g
- Sugar: 25 g
- Sodium: 150 mg
- Cholesterol: 55 mg
- Calcium: 45 mg
- Iron: 2.1 mg
Talimatlar
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1 - Prepare Dough:
Mix flour with salt in a bowl. Add egg and warm water, then knead until smooth and elastic. Cover and let rest for 15 minutes.
-
2 - Make Filling:
Combine chopped prunes, toasted walnuts, sugar, and cinnamon (if using) in a bowl. Mix thoroughly to prepare the sweet filling.
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3 - Shape Dumplings:
Roll dough out thinly on a floured surface. Cut into 8 cm squares, place a spoonful of filling at center of each, then fold and seal edges by pressing firmly.
-
4 - Cook Dumplings:
Bring a large pot of salted water to boil. Drop-in dumplings carefully. When dumplings float to surface, cook additional 3 minutes to ensure doneness.
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5 - Serve:
Transfer cooked dumplings to plate. Add melted butter over warm dumplings if desired, then sprinkle a bit of sugar or ground walnuts on top before serving.
Mix flour with salt in a bowl. Add egg and warm water, then knead until smooth and elastic. Cover and let rest for 15 minutes.
Combine chopped prunes, toasted walnuts, sugar, and cinnamon (if using) in a bowl. Mix thoroughly to prepare the sweet filling.
Roll dough out thinly on a floured surface. Cut into 8 cm squares, place a spoonful of filling at center of each, then fold and seal edges by pressing firmly.
Bring a large pot of salted water to boil. Drop-in dumplings carefully. When dumplings float to surface, cook additional 3 minutes to ensure doneness.
Transfer cooked dumplings to plate. Add melted butter over warm dumplings if desired, then sprinkle a bit of sugar or ground walnuts on top before serving.
Karpatyalardan Tatlı Erik ve Ceviz Mantısı :Hakkında Daha Fazlası
Summary
Carpathian Prune and Walnut Dumplings are a sweet delicacy from the Carpathian region, often associated with Romanian traditional food heritage. These dumplings feature a thin dough wrapped around a delicious filling made from prunes and walnuts, creating a balanced harmony of fruity sweetness and nutty crunch.
Tips & Notes
- Use high-quality prunes for the most flavorful filling. Soaking them briefly can make chopping easier.
- Toast the walnuts gently to elevate their aroma and crunch.
- The dough should be rested to relax the gluten, helping it roll out smoothly and not shrink when folded.
- These dumplings are traditionally boiled; avoid overcrowding the pot to keep the water temperature stable.
- Serve warm, optionally drizzled with melted butter and a sprinkle of sugar or cinnamon to enhance decadence.
History & Cultural Significance
Carpathian cuisine plays a significant role in Eastern European culture, blending Hungarian, Romanian, and Ukrainian influences due to shared geography. Dumplings of various fillings—be they savory or sweet—are common symbols of gatherings and celebrations. The prune and walnut variety often represents comfort food enjoyed during colder months and festive seasons.
Unique Aspects
Unlike typical Western dumplings, Carpathian versions combine fruits like prunes with nuts inside modestly flavored dough. This sweet marriage is maintained without heavy fats inside but rather complemented by light butter on serving, reflecting regional resourceful yet delightful cooking traditions.
Personal Thoughts
Making these prune and walnut dumplings connects one with Carpathian heritage. The chewy dough wrapping the tender fruity and nutty filling offers a rustic yet sweet experience, reminding me of communal cooking days in mountain villages. The texture contrast and subtleness of the spice finish invite repeated tasting and sharing.
Overall, this recipe yields an authentic ethnic dessert that balances simplicity with rich natural flavors, ideal for those who love exploring heritage sweets that go beyond ordinary treats.
