Plum Dumplings

Plum dumplings are eaten as a delicious sweet main dish or dessert in Austria, Hungary, and other European countries. This version is made with a simple potato dough and coated in sweet, toasted breadcrumbs.

Course Dessert, Main Course

Cuisine Austrian, Hungarian

Prep Time 45

Cook Time 15

Total Time 1

Servings dumplings

Ingredients

For the Potato Dough

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

For the Plums

8 Italian prune plums, or about 10 smaller domson plums
4 teaspoons granulated sugar, optional, but recommended
½ teaspoon ground cinnamon, optional

For the Breadcrumbs

¼ cup unsalted butter
1 cup breadcrumbs, unseasoned
2 tablespoons granulated sugar, optional, but recommended

US Customary - Metric

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).
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.
If using, mix the sugar and ground cinnamon for the plums in a small bowl.
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.
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.
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 only be seen as a rough calculation and not a replacement for professional dietary advice.