Reminiscing Through Bessarabian Steamed Dumplings: A Taste of Childhood Memories

Bessarabian Steamed Dumplings were a dish my grandmother always made on special occasions. These dumplings, or strudels, were something I loved as a child and dearly miss today. Unfortunately, my grandmother's original recipe is lost to time; she took it with her when she passed away many years ago. Nonetheless, I cherish the wonderful memories from that time.

I captured these photos when someone cooked Bessarabian Steamed Dumplings for me, although not following this recipe. My Grandmother’s original recipe does not exits anymore, she took it with her into her grave.

Ingredients

• 250g flour
• 3 large potatoes
• 1/4 tsp salt
• 1/2 tsp sugar
• 1/2 cube yeast
• 1 tbsp margarine

Additional:

Water, some margarine for greasing, salt, flour for the work surface

Preparation

Preparation time: about 40 minutes
Resting time: about 1 hour

For the dough, approximate measurements are: 1/4 bag of flour, 1/4 tsp salt, 1/2 tsp sugar, 1/3 to 1/2 cube fresh yeast, and a flat tablespoon of margarine. Then, add water gradually until the dough is smooth and not too wet. Let the dough rest in a warm place for about 30 to 60 minutes to rise.

Meanwhile, peel and dice 2-3 large potatoes into quarters or sixths, not too big and not too small.

Once the dough has risen, lightly flour the work surface. Cut the dough into approximately 3 x 3 cm cubes, ensuring the dough remains loose.

Next, grease a pot with margarine, add a pinch of salt, and arrange the diced potatoes at the bottom of the pot, about 1 to 1.5 cm high. Pour enough water over the potatoes to cover them. Sprinkle another small pinch of salt over the potatoes. Then, quickly place the dumplings in the pot (only lay them side by side, do not stack!). Leave some space between each dumpling and cover the pot with a lid. Place it on the stove over medium heat.

Now comes the tricky part - do not open the lid, as it will cause the dough to collapse. Occasionally, gently shake the pot (approximately every 5 minutes) until you notice the potatoes loosening from the bottom. Continue this for about 20 minutes.

Once the liquid has evaporated, you'll smell the potatoes lightly browning. You'll also catch the delicious aroma when the dumplings turn golden brown. At this point, the dumplings should be ready.

Serve with:

• Goulash
• Meat
• Bacon
• Sauerkraut