Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Peel 2 large yellow plantains and 2 medium potatoes, then boil them until very tender.

2. 2

   Mash the boiled plantains and potatoes thoroughly with 250 grams of farmer's cheese (twaróg), 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla sugar until well combined.

3. 3

   Gradually mix in 150 grams of all-purpose flour until a soft, pliable dough forms that can be handled.

4. 4

   On a lightly floured surface, roll small portions of the dough into ropes approximately 1 inch thick, then cut these ropes into 2-inch pieces, forming small individual dumplings.

5. 5

   Arrange all the plantain and potato dumplings in a single layer within a steamer basket that has been lined with parchment paper.

6. 6

   Steam the dumplings over simmering water for 10 to 12 minutes, or until they are cooked through and appear tender.

7. 7

   While the dumplings are steaming, combine 1 large chopped apple, 50 grams of pitted prunes, 1/2 teaspoon of ground cinnamon, and a pinch of ground cloves with 1/2 cup of water in a small saucepan and simmer for 15 minutes, until the fruit softens and the sauce slightly thickens.

8. 8

   Serve the hot steamed plantain and potato dumplings immediately, drizzled generously with 2 tablespoons of melted unsalted butter and topped with the warm spiced apple and prune sauce.