Plum dumplings are a staple of many different European cuisines when plums are in season.
In our recipe, the plums are first covered in a simple potato dough and then rolled in sweet, toasted breadcrumbs after cooking. You can serve them as a sweet main course or a dessert with powdered sugar, vanilla sauce, or plum compote.
This is a common way to enjoy them in Austria and Bavaria (where they are known as Zwetschkenknödel) and in Hungary (where they are called Szilvásgombóc). Eric’s Hungarian grandma used to make them as well.
Other European countries have their own versions of plum dumplings too, for example in Poland (where they are called Knedle ze śliwkami), Czechia, Croatia, Serbia, and Slovenia.
One common difference is that the dumplings aren’t always coated in breadcrumbs. Instead, they might be drizzled with melted butter or just sprinkled with cinnamon sugar.
This recipe is more typical for Hungary and Austria, where the plum dumplings are known as a “Mehlspeise” and are often served as a sweet main course.
We’re using a potato dough here, but you can also make them with a “topfen/quark” dough (a type of dairy product similar to thick yogurt). We’ll share a recipe for that in the future.
Ingredients
- Plums – We use Italian prune plums (they are sometimes also just labelled as blue plums), but the smaller Damson plums also work well.
- Potatoes – You’ll need a starchy variety. We use Russet potatoes.
- Butter – Unsalted butter; some for the dough and some for the breadcrumbs.
- Egg – One large egg for the dough.
- Salt – Regular table salt for the dough.
- Flour – Regular all-purpose flour for making the dough.
- Sugar – Optional, but recommended; some for filling the plums and some for the breadcrumbs. Feel free to skip either or both.
- Cinnamon – Optional, for filling the plums.
- Breadcrumbs – Regular, unseasoned breadcrumbs for the coating.
Recipe Tips
- We use Italian prune plums (sometimes just labeled as Italian plums or blue plums), but you can also use damson plums if you have them available. If using Italian plums, preferably use ones on the smaller side.
- In Hungary, filling the plums with cinnamon-sugar is very common. In Austria, people sometimes add a sugar cube – do whatever you prefer or skip it completely.
- Some people like to add some semolina or farina (such as cream of wheat) to the dough to make it more “tender” and “fluffy”. I don’t usually do this, but if you like, you can replace about 2 tablespoons of flour with semolina or cream of wheat. Just allow the dough to sit for a few extra minutes before rolling it into a log.
- Don’t overcrowd the pot when boiling the dumplings. Also check to make sure they don’t stick to the bottom during cooking.
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How to Make Plum Dumplings – Step by Step Instructions
First, boil the unpeeled potatoes in a pot of slightly salted water until tender.
While you’re waiting, wash and dry the plums. Then cut into them lengthwise to remove the pit (but don’t cut all the way through).
Also, if you’re adding cinnamon-sugar to the plums, mix the sugar with the cinnamon in a small bowl.
Once the potatoes are done, drain them and allow them to cool until they are cool enough to handle. Then peel them.
Press the peeled potatoes through a potato ricer into a large bowl.
Then also add the softened butter, egg, salt, and flour.
Mix with your clean hands until you have a smooth dough. Add more flour if needed, but don’t add too much, because it can make the dumplings dense.
Shape the dough into a log and then cut it into eight equal pieces.
Fill the plums with cinnamon-sugar mixture if using.
Flatten a piece of dough with your fingers until it is larger than the plum, then place a plum in the center and gently pull the dough up and around until the plum is completely covered.
Be sure to seal the edges. Gently roll the dumpling between your hands to smooth it into an even ball. Repeat with the rest of the plums and dough.
Next, bring a large pot of lightly salted water to a boil. Reduce the heat to a simmer and carefully lower the dumplings into the water.
Cook them for about 12-18 minutes (depending on their size), or until they float to the top.
Meanwhile, melt the butter in a large skillet over medium heat. Add the breadcrumbs and cook for a few minutes until golden brown and fragrant. Stir frequently.
Remove from the heat and stir in the sugar (if using).
When the dumplings are done, remove them from the water and place them into the skillet with the breadcrumbs.
Gently roll them in the breadcrumbs until evenly coated.
Serve the plum dumplings warm as a sweet main dish or dessert. You can dust them with powdered sugar or serve them with vanilla sauce or plum compote. Enjoy!
Storage Tips
If you have leftovers, allow them to cool and then store them in a sealed container in the fridge for 2-3 days. Keep in mind that the plums may lose some of their juices over time.
To reheat, we recommend the microwave or the air fryer if you have one. The oven at a lower temperature also works, but will take longer.
Related Recipes
If you liked these plum dumplings, you may also enjoy these sweet recipes:
- German Plum Cake (Pflaumenkuchen)
- Pfannkuchen
- Kaiserschmarrn
- Apple Strudel
- Dampfnudeln (Yeast Dumplings)
Ingredients
- 1 pound starchy potatoes, e.g. Russets
- 2 tablespoons unsalted butter, softened
- 1 large egg
- 1/8 teaspoon salt
- 1 ¼ cup flour, more as needed
- 8 Italian prune plums, or about 10 smaller domson plums
- 4 teaspoons granulated sugar, optional, but recommended
- ½ teaspoon ground cinnamon, optional
- ¼ cup unsalted butter
- 1 cup breadcrumbs, unseasoned
- 2 tablespoons granulated sugar, optional, but recommended
Instructions
- Boil the unpeeled potatoes in a pot of slightly salted water until tender, about 20-30 minutes depending on their size (pierce with a knife to check).1 pound starchy potatoes
- While the potatoes are boiling, wash and dry the plums. Cut into the plums lengthwise, enough to remove the pit but not all the way through.8 Italian prune plums
- If using, mix the sugar and ground cinnamon for the plums in a small bowl.4 teaspoons granulated sugar, ½ teaspoon ground cinnamon
- When they are tender, drain the potatoes and let them cool until they are fine to handle. Then peel them and press them through a potato ricer.
- Transfer the mashed potatoes to a bowl and add the softened butter, egg, salt, and flour. Mix with your clean hands until you have a smooth dough. If the dough is very sticky, add more flour in small increments (but keep in mind that too much flour can make the dumplings dense). Avoid overworking the dough.2 tablespoons unsalted butter, 1 large egg, 1/8 teaspoon salt, 1 ¼ cup flour
- Shape the dough into a log and cut it into eight equal pieces.
- Fill the plums with about 1/2 teaspoon of cinnamon-sugar mixture where the pit was. Close the plums.
- Lightly flour your hands and work surface and flatten a piece of dough with your fingers until it is slightly larger in diameter than the plum. Place the plum in the center and gently pull the dough up and around the plum until it is completely covered. Make sure it is sealed well. You can gently roll the dumpling between your hands to smooth it into an even ball. Repeat with the rest of the plums and dough.
- Bring a large pot of lightly salted water to a boil. Reduce the heat to a simmer and carefully lower the dumplings into the water with a slotted spoon. Cook them for about 12-18 minutes (depending on their size), or until they float to the top. Cook in batches if needed.
- While the dumplings are cooking, melt the butter for the breadcrumbs in a large skillet over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and fragrant (this will take a few minutes). Remove from the heat and stir in the sugar (if using). If you have any cinnamon-sugar from the filling left, you can add it as well.¼ cup unsalted butter, 1 cup breadcrumbs, 2 tablespoons granulated sugar
- When the dumplings are done, remove them from the water with a slotted spoon and place them into the skillet with the breadcrumbs. Gently roll the cooked dumplings in the breadcrumbs until evenly coated.
- Serve the plum dumplings warm as a sweet main dish or dessert. You can dust them with powdered sugar if desired. They also taste great with vanilla sauce or plum compote.
Notes
- We use Italian prune plums, but you can also use damson plums. If using Italian plums, use ones on the smaller side.
- In Hungary, filling the plums with cinnamon-sugar is common. In Austria, people sometimes add a sugar cube. Do whatever you prefer, or skip it completely.
- Don’t overcrowd the pot when boiling the dumplings. Also check to make sure they don’t stick to the bottom during cooking.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should be seen as a rough calculation and not a replacement for professional dietary advice.
