Plum dumplings are a delightful Eastern European dessert, combining the natural sweetness of plums with a soft, pillowy dough. These dumplings are typically made with a potato-based dough that wraps around whole plums, often dusted with cinnamon sugar or breadcrumbs. When cooked, the plums become tender and juicy, creating a perfect balance of flavors and textures. This comforting treat is perfect for autumn when plums are in season, though it’s a beloved dish year-round.
Plum Dumplings Recipe
Ingredients:
- 1 lb potatoes, peeled and boiled
- 1 cup all-purpose flour
- 1 egg
- 1 tbsp butter, melted
- Pinch of salt
- 8-10 ripe plums, pitted
- 4 tbsp sugar
- 1 tsp cinnamon
- 4 tbsp butter, for browning breadcrumbs
- 1 cup breadcrumbs
Instructions:
- Mash the boiled potatoes until smooth. Allow them to cool slightly, then add the flour, egg, melted butter, and salt. Mix until a soft dough forms.
- On a floured surface, roll out the dough to about ¼ inch thickness. Cut into squares large enough to wrap around each plum.
- Take each plum and place a small amount of sugar and cinnamon in the center where the pit was. Wrap the dough around the plum, sealing the edges tightly.
- In a large pot, bring salted water to a boil. Carefully drop the dumplings into the boiling water and cook for 10-12 minutes, or until they float to the surface.
- In a skillet, melt 4 tbsp of butter and add the breadcrumbs. Toast them until golden brown, stirring frequently.
- Once the dumplings are cooked, drain them and roll them in the toasted breadcrumbs until fully coated.
- Serve the plum dumplings warm, with an extra sprinkle of cinnamon sugar if desired.
These plum dumplings are best enjoyed right away, offering a delicious combination of sweet, fruity filling and tender dough.
