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WALNUT POTATO DUMPLINGS (ZISE SI PUTISOARE) WITH SWEET CINNAMON SAUCE

By Delicious Recipes!Posted on
WALNUT POTATO DUMPLINGS (ZISE SI PUTISOARE) WITH SWEET CINNAMON SAUCE

WALNUT POTATO DUMPLINGS (ZISE SI PUTISOARE) WITH SWEET CINNAMON SAUCE

Also known as putisoare cu nuca, these tender potato dumplings are coated in a luscious walnut, powdered sugar, and cinnamon sauce. Using powdered sugar creates an instant glossy, sticky sauce that makes this a delightful treat for 4 servings.

πŸ•’ Prep & Cook Time: 45 min

🍽️ Servings: 4

πŸ₯„ Ingredients

Dumplings (Nudli):

  • 500 g starchy potatoes (boiled or baked, peeled and mashed)
  • 125 g all-purpose flour (type BL55)
  • 1 egg
  • 1/2 tbsp oil

Sauce:

  • 50 g butter
  • 80 g ground walnuts
  • 120 g powdered sugar (vanilla-flavored optional)
  • 1/4 tsp ground cinnamon

πŸ‘©β€πŸ³ Instructions

  1. Use starchy potatoes suitable for mashing or baking. Boil in their skins until fork-tender or bake at 220Β°C (430Β°F) for about 1 hour. Cool, peel, and weigh 500 g of potato pulp. Mash finely and let cool.
    You can prepare the mashed potatoes a day ahead and refrigerate.
  2. Add beaten egg, flour, and oil to mashed potatoes. Knead by hand until dough comes together but remains slightly sticky and soft. Do not add more flour if using starchy potatoes.
  3. Grind walnuts and powdered sugar finely to prepare for the sauce.
  4. Bring a large pot of salted water to a boil, adding 1 tbsp oil. Reduce heat to keep water hot but not boiling vigorously.
  5. Shape nudli: pinch off egg-sized pieces of dough, roll into thin logs about thumb-thick, then cut into 1.5 cm pieces. Roll each piece between your palms into spindle shapes.
    Nudli can be frozen before cooking.
  6. Place nudli on a floured parchment-lined tray while shaping.
  7. Cook nudli in hot water until they float, then boil 2 more minutes. Remove with a slotted spoon.
  8. In a wide pan (25-30 cm), melt butter. Add cooked nudli and gently toss to coat.
  9. Immediately add ground walnuts, cinnamon, and powdered sugar. Stir gently until sugar melts and forms a thick, glossy sauce.
    Add sugar gradually and stop when sweetness is to your liking.
  10. Serve immediately, dusted with extra cinnamon.

πŸ’‘ Tips

  • Use high-starch potatoes like Russet or Yukon Gold for best dough texture.
  • Roll nudli evenly for consistent cooking.
  • Freeze uncooked nudli for quick future meals.
  • Adjust sweetness and cinnamon to personal taste.

πŸŽ‰ Perfect For

  • Traditional Romanian or Eastern European desserts
  • Festive family gatherings and celebrations
  • Comfort food with a sweet, nutty twist

πŸ“ Final Thoughts

Walnut potato dumplings coated in a sticky cinnamon-sugar sauce are a nostalgic, comforting treat. This classic recipe offers a perfect balance of soft dumplings and crunchy, sweet walnuts with warming spices.