Description
Plum Dumplings are a traditional European dessert featuring tender potato dumplings filled with sweet Italian plums. These delightful treats are boiled until fluffy, then coated in a golden mixture of toasted breadcrumbs, butter, and sugar, creating a perfect balance of textures and flavors. Ideal for a comforting dessert, these dumplings are best served warm with an extra sprinkle of sugar.
Ingredients
Dumplings
- 10.5 oz potatoes
- 2 tablespoons vegetable oil
- 1 large egg
- ¾ cup + 1 tablespoon all-purpose flour
- ¼ teaspoon fine sea salt
- 10 small Italian plums (washed and dried)
- 2 teaspoons fine sea salt (for the boiling water)
Coating
- 2 ½ tablespoons butter
- 1 cup breadcrumbs
- ½ cup granulated sugar (+ more for serving if desired)
Instructions
- Cook the potatoes: Place the washed potatoes in a small saucepan and cover with cold water. Bring to a boil, add a pinch of salt, and cook for about 20 minutes or until fork-tender, depending on their size.
- Rice the potatoes: Drain the potatoes and let them sit for a couple of minutes. Peel them as soon as they are cool enough to handle. Use a potato ricer or grate finely to get smooth potato mash.
- Cool the potatoes: Add the vegetable oil to the riced potatoes and mix well. Allow the mixture to cool for 15–20 minutes before proceeding.
- Make dumpling dough: Place the cooled potatoes in a bowl. Add the all-purpose flour, beaten egg, and fine sea salt. Mix with a spoon until all ingredients are combined into a smooth dough.
- Prepare boiling water: Bring a very large pot of water to a boil and add 2 teaspoons of fine sea salt. While waiting for the water to boil, continue shaping the dumplings.
- Form dumpling log: Flour a large piece of plastic wrap and place the potato dough on it. Shape it into a log about 1.5–2 inches (4–5 cm) in diameter.
- Cut and fill dumplings: Cut the log into 10 equal pieces. Using floured hands, press each piece into a circle, place one plum on top, then wrap the dough around the plum, forming a sealed ball. Lightly coat each ball with flour by rolling them on the floured plastic wrap.
- Boil dumplings: Lower 2–3 dumplings at a time carefully into the boiling salted water using a slotted spoon. Gently move them under the water to prevent sticking. Turn the heat to medium-low.
- Simmer dumplings: Cover the pot with a slight crack and simmer for 15 minutes or until the dumplings float to the surface.
- Let dumplings sit: Turn off the heat and keep the dumplings covered in the hot water for an additional 15 minutes to finish cooking and absorb heat evenly.
- Prepare breadcrumb coating: While the dumplings rest, melt butter in a large pan over medium heat. Add breadcrumbs and roast, stirring almost constantly, for 2–3 minutes until golden brown. Stir in granulated sugar, mix well, and remove from heat. Stir a few more times to combine.
- Coat dumplings: Using a slotted spoon, remove 2–3 dumplings at a time, letting excess water drip back into the pot. Place dumplings into the breadcrumb-sugar mixture and carefully turn them with wooden spoons or spatulas until they are thickly coated. Transfer to a serving platter.
- Repeat coating process: Continue removing, draining, and coating the remaining dumplings until all are coated.
- Serve: Sprinkle the remaining breadcrumb mixture from the pan over the coated dumplings. Add extra granulated sugar if desired. Serve the plum dumplings warm for the best enjoyment.
Notes
- The size of the potatoes will affect cooking time; adjust boiling accordingly.
- Ensure the plums are washed and dried before use to prevent excess moisture in the dumplings.
- Use Italian plums or similar small, firm plums for optimal flavor and texture.
- Coating the dumplings with flour before boiling helps prevent sticking.
- Serve the dumplings immediately after coating for the best texture and warmth.
- Extra sugar can be added at serving time according to preference.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: European
