Serves 10
75 min
Plum Dumplings
Recipe GLPR10828f23cfdd6c
These tender potato dumplings encase a sweet plum and are boiled until fluffy, then tossed in a golden butter and breadcrumb mixture. A beloved Eastern European dessert that's simple, comforting, and absolutely delicious served warm.
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Ingredients
10.5 oz potatoes
2 tablespoons vegetable oil
1 large egg
¾ cup plus 1 tablespoon all-purpose flour
¼ teaspoon fine sea salt
10 small Italian plums, washed and dried
2 teaspoons fine sea salt for boiling water
2½ tablespoons butter
1 cup breadcrumbs
½ cup granulated sugar, plus more for serving if desired
Directions
Rinse the potatoes and place them in a small saucepan. Cover with cold water, bring to a boil, and add a pinch of salt. Simmer for about 20 minutes, or until a fork easily pierces them—cooking time depends on their size.
Drain the potatoes and let sit for a couple of minutes. Once cool enough to handle, peel off the skins. Pass the warm potatoes through a potato ricer into a bowl, or grate them finely.
Drizzle the vegetable oil over the riced potatoes and mix well. Let the mixture cool for 15–20 minutes.
Lightly beat the egg, then add it to the cooled potato mixture along with the flour and fine sea salt. Mix with a spoon until the ingredients just come together into a soft dough.
Fill a very large pot with water, bring to a boil, and stir in 2 teaspoons of fine sea salt. While the water heats, proceed to form the dumplings.
On a large sheet of lightly floured plastic wrap, shape the dough into a log about 1.5–2 inches (4–5 cm) in diameter.
Cut the log into 10 equal pieces. Flatten each piece into a thin circle, place one plum in the center, and carefully pull the dough up and around the plum, sealing it completely. With floured hands, gently roll each dumpling into a ball. Lightly coat all dumplings with flour by rolling them in the excess flour on the plastic wrap.
Reduce the heat under the pot to medium-low. Using a slotted spoon, carefully lower 2–3 dumplings at a time into the simmering water. Once all the dumplings are in, gently move the spoon underneath each one to prevent sticking to the bottom.
Cover the pot with a slight gap at the top and simmer on low heat for about 15 minutes. The dumplings should float to the surface during this time.
Turn off the heat and let the dumplings remain covered in the hot water for another 15 minutes.
While the dumplings rest, melt the butter in a large skillet over medium heat. Add the breadcrumbs and toast, stirring almost constantly for 2–3 minutes until golden brown. Add the granulated sugar, stir to combine, then remove from the heat. Stir a few more times as it cools slightly.
Use a slotted spoon to remove 2–3 dumplings at a time from the water, gently shaking each one to allow excess water to drain back into the pot.
Transfer the drained dumplings into the skillet with the breadcrumb mixture. Using two wooden spoons or spatulas, carefully turn and roll the dumplings until they are thickly and evenly coated. Place the coated dumplings on a serving platter and repeat with the remaining dumplings.
Spoon any remaining breadcrumb mixture from the skillet over the plated dumplings. Sprinkle with additional granulated sugar if desired and serve warm.
