I’m back from an unexpected hiatus, where I spent almost all of September, and a bit of October, writing and revising one of my novels. It’s set in 1989 Romania, so I’m able to feature a lot of the dishes on From Dill To Dracula within the story, which is an exciting meld of my two hobbies.
And, well, I’m back! I’m ready to kick off the fall season with fall colors, warm drinks, and these delicious plum dumplings otherwise known as Gomboti (pronounced gom-boat-ee) or Găluște cu Prune (pronounced gah-lou-sh-tay coo proon-ay). To me, everything about these scream fall, and after Milwaukee teased us with a little Summer in October, we’re back in fall temperatures and I’m ready to embrace everything that comes with it.
To be honest, we didn’t have these dumplings very often. I remember my grandma making them a couple of times, but that was enough to hook me. It has to have been at least a decade and a half since I’ve been able to savor the flavor (thanks for the writing tip, Ariana Grande).
By the way, my husband calls these Plumplings, which I don’t have a Romanian translation for, but I’m okay if you call these that, too 🙃
↓ Recipe below ↓
—But first, some pretty pictures—
Fall colors! 😍
Just a little bit of mise on place.
Trying something new out with GIFs to document some of these fun steps!
Making the dough.
Swirling the flour… I mean… forming the pieces.
Dude, that plate became bluer as the day went on.
Plums on the outside, and one hidden on the inside!
Cooked and gooey. A Goldilocks kind of sweet; not too sweet, not to plain, juuust right 🙂