These traditional Plum Dumplings are filled with juicy plums, wrapped in tender potato dough, and rolled in golden sugar breadcrumbs. Perfect for fall and holiday gatherings!
Ingredients
For the Breadcrumb Coating:
3 cups breadcrumbs
3 ½ tablespoons butter (about ½ stick)
5 tablespoons oil
1 cup sugar
1 teaspoon cinnamon
For the Dough:
5 ½ cups potatoes, cooked and mashed
3 ¼ cups all-purpose flour
½ teaspoon salt
2 tablespoons butter (about ¼ stick) or 2 tablespoons oil
8-12 plums, small to medium in size, cut in halfe
Instructions
Prepare the Breadcrumb Coating:
Heat butter and 5 tablespoons of oil in a pan over medium heat.
Add the breadcrumbs and fry them until they turn golden brown and crispy. Once done, remove the pan from heat and allow the breadcrumbs to cool. Set aside.
Make the Dough:
Boil the potatoes whole until they are tender when pierced with the tip of a knife. Drain the potatoes and peel them while they are still hot.
Mash the potatoes with the butter and salt. Add the flour and mix thoroughly.
Mix in the egg and knead for 3 to 4 minutes to form a soft, elastic dough.
Assemble the Dumplings:
On a floured surface, roll out the dough to a thickness of about ¼ inch.
Cut the dough, large enough to enclose a plum.
Place a plum in the center and fold the dough over the plum, and seal the edges by pinching them together.
Roll the dumplings between your palms to form smooth balls.
Cook the Dumplings:
Bring a large pot of water to a boil, adding a little oil to prevent sticking.
Carefully drop the dumplings into the boiling water in batches.
Cook the dumplings until they float to the surface, then continue boiling for an additional 3-4 minutes to ensure they are fully cooked.
Once the dumplings are cooked, remove them from the water and allow them to drain.
Mix about 1 cup of sugar and cinnamon into the cooled breadcrumbs.
Roll the warm dumplings in the breadcrumb mixture until they are evenly coated.
Serve
Recipe by Yummiest Food Recipes at https://yummiestfood.com/plum-dumplings/