Plum dumplings is a traditional Eastern European dessert. Fresh and sweet Italian dark plumps are wrapped in a potato dough and coated with a lightly sweet bread crumbs mixture.
In Romania, my home country, they are very popular and enjoyed by every family. My mother used to prepare them every autumn when the fruits were in season. I collected the lovely scented plums, fresh from the orchard and ran happily to my mother knowing that soon I will taste her delicious dessert. We prepared the dumplings together and this was the first recipe that she taught me so it's very close to my heart. Now, every time I make this dessert, I think about my lovely childhood memory.
When it comes to plum selection, this recipe is very permissive. From the classic Italian prune plums, Damson and Express plums to larger varieties such as Black Ruby (like those used by myself) the choice is yours and the result will definitely impress you!
Yield: 15 dumplings Time: 1 hour 15 min
Ingredients for dumplings:
- 1 kg (2 lbs) unpeeled starchy potatoes
- 1 kg (2 lbs) fresh plums, washed and pitted
- 200 g (2 cups) all-purpose flour, plus more for dusting
- 2 eggs
- 1 tbsp oil
- 3 tbsp confectioner sugar
- 2 tbsp cinnamon
Ingredients for bread crumbs mixture:
- 4 tbsp unsalted butter
- 180 g (2 cups) bread crumbs
- 3 tbsp sugar
- In a large saucepan, over medium heat, add the potatoes and salt and cover with cold water. Simmer until tender, for about 40 minutes.
- Drain potatoes and, when cool enough to handle, peel and grate. Let them cool completely.
- Meanwhile, in a medium bowl, add the plums, cinnamon and confectioner sugar and stir to combine.
- Place a large pot of lightly salted water on to boil.
- Transfer cooled potatoes to a bowl and stir in flour, oil and eggs until a dough forms. On a well floured surface, knead the dough until smooth but still sticky, for 2 minutes.
- Cut dough in half and let stand, uncovered, 15 minutes.
- Melt butter in large skillet, add bread crumbs and sugar and cook until golden-brown, for 2-3 minutes, stirring constantly.
- Roll out half of dough on floured surface with a floured rolling pin and cut into 2-inch squares.
- Place a plum (or half of plum if they are a lager variety) in the center of each square, seal the edges and gently form into a ball and roll between your palms until smooth.
- Carefully drop each dumpling into the soft-boiling water. Do not crowd the pot. If necessary, work in batches.
- Cook for about 10 minutes until the dumplings will float to the top.
- Gently transfer the cooked dumplings with a slotted spoon to the bread crumb skillet and coat generously each dumpling with the mixture.
- Transfer dumplings to a platter and serve warm.
Plum dumplings is that type of dessert that can be a wonderful inspiration for brunch or even breakfast because it's nourishing and with just the right amount of sweetness!
Tips and Tricks:
- The dumpling dough can be made 1 day ahead and chilled, wrapped in plastic. Before using, bring to room temperature.
- Out of plum season, or if you have more dough than plums, you can use 1 tsp of plum jam in center of a square of dough.