Sweet plum dumplings

Sweet plum dumplings

Based on 12 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"These sweet plum dumplings from Austrian, Czech, and Hungarian cuisine are traditionally made with potato dough, as the rich potato flavor pairs wonderfully with the sweet-and-sour stone fruits. Traditionally, damson dumplings are made – as the name suggests – with damsons. However, when we created this recipe in June, we were not lucky enough to find the small purple fruits. They are in season from July to September, and sometimes you can still find them in October. So if it’s not damson season or you prefer other fruits, you can also use small plums, apricots, apriums, or other stone fruits (with larger fruits, the recipe may yield only 6 dumplings). Plums and damsons are often confused, but damsons are actually a variety of plum. Characteristic of the damson is its yellow-green flesh with a sweet-and-sour taste, which comes off the pit very easily. If you don’t want to remove the pits, you can leave the fruit whole. You can also serve the plum dumplings with melted brown butter, a delicious vanilla sauce, quark, or ice cream. However, the sugar cube, which can also be replaced with ½ tsp (raw) sugar, melts with the soft fruit on its own into a delicious syrup, making the plum dumplings perfectly moist even without sauce."
Difficulty
Medium 👍
Preparation
50 min
Baking
0 min
Resting
10 min

Ingredients

2Pieces
MetricImperial
125 g
floury potatoes
2
plums
15 g
butter
½
egg yolks
⅛ tsp
salt
45 g
flour
2
sugar cube
20 g
breadcrumbs
¾ tbsp
sugar
⅛ tsp
ground cinnamon
flour (for dusting)
confectioner’s sugar (for serving)

Utensils

2 pots (large), sieve, potato ricer, bowl (large), paring knife, knife, slotted spoon, frying pan, cooking spoon

Nutrition per serving

Cal302
Fat8 g
Protein6 g
Carb52 g

  • Step 1/5

    Peel potatoes, cut in half lengthwise and place in a pot. Fill with cold water, bring to the boil unsalted and cook for approx. 15–20 min., depending on size, until tender.
    • 125 g floury potatoes
    • pot (large)

    Peel potatoes, cut in half lengthwise and place in a pot. Fill with cold water, bring to the boil unsalted and cook for approx. 15–20 min., depending on size, until tender.

  • Step 2/5

    Drain hot potatoes and allow to steam briefly in a sieve. Press through a potato ricer into a large bowl or mash them finely with a potato masher. Add half of the butter in small pieces, as well as egg yolks and mix well with a spoon or potato masher. Add salt and flour by the tablespoonful and knead well with your hands until the dough is no longer sticky. Add a little more flour if necessary. Let dough cool for approx. 5–10 min.
    • 7½ g butter
    • ½ egg yolks
    • ⅛ tsp salt
    • 45 g flour
    • sieve
    • potato ricer
    • bowl (large)

    Drain hot potatoes and allow to steam briefly in a sieve. Press through a potato ricer into a large bowl or mash them finely with a potato masher. Add half of the butter in small pieces, as well as egg yolks and mix well with a spoon or potato masher. Add salt and flour by the tablespoonful and knead well with your hands until the dough is no longer sticky. Add a little more flour if necessary. Let dough cool for approx. 5–10 min.

  • Step 3/5

    In the meantime, cut the plums in half, and remove the pit. Then press a piece of sugar cube into each plum and close it again.
    • 2 plums
    • 2 sugar cube
    • paring knife

    In the meantime, cut the plums in half, and remove the pit. Then press a piece of sugar cube into each plum and close it again.

  • Step 4/5

    Bring water to a boil in a large saucepan, then reduce heat so that water is only gently simmering. Using a knife, divide potato dough into 8 (or 6, depending on the size of the fruit) portions and roll into balls. With lightly floured hands, flatten one piece of dough at a time on an equally lightly floured work surface and place a plum inside, to shape the plum dumplings. Then completely (!) encase with the dough and form into a ball. Continue in this way with the remaining pieces of dough and fruit. Then carefully slide the dumplings into the simmering, no longer boiling water with a slotted spoon and let them steep for approx. 10 min.
    • flour (for dusting)
    • pot (large)
    • knife
    • slotted spoon

    Bring water to a boil in a large saucepan, then reduce heat so that water is only gently simmering. Using a knife, divide potato dough into 8 (or 6, depending on the size of the fruit) portions and roll into balls. With lightly floured hands, flatten one piece of dough at a time on an equally lightly floured work surface and place a plum inside, to shape the plum dumplings. Then completely (!) encase with the dough and form into a ball. Continue in this way with the remaining pieces of dough and fruit. Then carefully slide the dumplings into the simmering, no longer boiling water with a slotted spoon and let them steep for approx. 10 min.

  • Step 5/5

    Meanwhile, melt the butter in a frying pan. Add breadcrumbs, sugar and cinnamon and fry until golden brown. Remove the plum dumplings from the water with the help of a cooking spoon, drain well and then roll in the butter-cinnamon crumbs. Sprinkle with a little powdered sugar and serve while still warm.
    • 7½ g butter
    • ¾ tbsp sugar
    • ⅛ tsp ground cinnamon
    • confectioner’s sugar (for serving)
    • frying pan
    • cooking spoon

    Meanwhile, melt the butter in a frying pan. Add breadcrumbs, sugar and cinnamon and fry until golden brown. Remove the plum dumplings from the water with the help of a cooking spoon, drain well and then roll in the butter-cinnamon crumbs. Sprinkle with a little powdered sugar and serve while still warm.

  • Enjoy your meal!

    Sweet plum dumplings
FAQ

Yes! Plum dumplings freeze really well, it’s best to freeze them raw after shaping. Place the dumplings individually on a tray so they don’t stick together, then transfer them to a freezer bag. When you’re ready to cook them, simply add the frozen dumplings into hot water – they just need a few extra minutes compared to fresh ones. This way, you can prepare them in advance and enjoy them anytime!

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