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!
Looking for a nostalgic, comforting dessert that’s both sweet and satisfying? Plum Dumplings are a perfect choice. These soft, pillow potato dumplings filled with juicy plums and rolled in buttery breadcrumbs are a delicious reminder of Central and Eastern European cuisine. Whether you’re a seasoned home cook or just looking for a new dessert to try, Plum Dumplings are sure to impress.
What Are Plum Dumplings?
Plum Dumplings are a traditional dessert made with soft potato dough surrounding a juicy, sweet plum. After being boiled to perfection, they are rolled in golden, buttery breadcrumbs and topped with a sprinkle of cinnamon sugar. The combination of the warm, soft dough with the burst of sweet fruit is a true comfort food, perfect for cozy family gatherings or special occasions.
This delicious treat has its roots in Central and Eastern Europe, particularly in countries like Hungary, Austria, Serbia, and Croatia. Historically, Plum Dumplings were a way to use up leftover mashed potatoes and seasonal plums, making them an affordable and delicious dish. Over time, they became a beloved dessert, often served during the summer months when plums are in peak season.
Why Are Plum Dumplings So Popular?
Plum Dumplings are popular because they offer a perfect balance of flavors and textures. The combination of soft, pillow potato dough, juicy fruit, and crispy breadcrumbs creates a satisfying bite that’s both comforting and delicious. The sprinkle of cinnamon sugar adds a warm, cozy touch, making it an irresistible dessert.
Storing and Freezing Plum Dumplings:
Plum Dumplings can be stored in an airtight container in the fridge for up to 3 days. Simply reheat them by steaming or gently pan-frying in a bit of butter to maintain their crispy coating.
For longer storage, you can freeze the dumplings after boiling them, but before rolling in the breadcrumbs. Just thaw and finish them fresh when you’re ready to serve.
Another reason why Plum Dumplings are so beloved is their versatility. They can be served as a dessert, but in some cultures, they are enjoyed as a hearty main course. If fresh plums are not available, other fruits like apricots, strawberries, or even Nutella can be used as a modern twist. Whether you’re looking for a light treat or a more filling dish, Plum Dumplings fit the bill. Enjoy!
- 3 cups breadcrumbs
- 3 ½ tablespoons butter (about ½ stick)
- 5 tablespoons oil
- 1 cup sugar
- 1 teaspoon cinnamon
- 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
- 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.
- 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.
- 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.
- 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
Leave a Reply