Serves 12
175 min
Potato Plum Dumplings
Recipe GLPR693bdefb5f0c99
Tender potato dough dumplings filled with sweet plums and a sugar cube, boiled until light and fluffy, then topped with a golden butter and breadcrumb sauce. A traditional European dessert or sweet side dish that combines savory potato with fresh fruit in every bite.
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Ingredients
4 large russet potatoes
2 eggs, beaten
1 tablespoon butter, softened
1/2 teaspoon salt
1/4 cup farina
1 cup all-purpose flour, plus more as needed
12 Italian prune plums
12 cubes white sugar
1 cup dry bread crumbs
Directions
Scrub the potatoes thoroughly under cold water and place them in a large pot with enough water to cover completely. Bring to a boil over high heat and cook until the potatoes are very tender and a fork pierces them easily, about 40 minutes.
Drain the potatoes well and set aside to cool. Once cool enough to handle, peel away the skin and press the potatoes through a ricer into a large bowl. Allow the riced potatoes to cool completely to room temperature before proceeding. (This step can be prepared up to one day ahead.)
In the bowl with the cooled potatoes, add the beaten eggs, softened butter, and salt. Mix together thoroughly until well combined. Gradually stir in the farina, then slowly add the flour while mixing until a soft dough forms. If the dough still feels wet or sticky, add a bit more flour as needed. Turn the dough out onto a lightly floured work surface and knead gently until the surface is smooth and the dough holds together well, about 5 to 10 minutes.
Prepare the plums by carefully splitting each one along its natural seam and removing the pit. Place a sugar cube into the cavity of each plum and gently press the plum closed.
On a floured surface, gently roll out the dough to a thickness of about 1/4 inch. Using a sharp knife, cut the dough into twelve 3-inch squares.
Place one prepared plum in the center of each dough square. Fold the corners of the square up and around the plum, bringing all four corners to meet at the top. Pinch the seams firmly together to seal completely, ensuring the plum is fully enclosed within the dough.
Fill a large pot with water and bring it to a gentle boil over medium heat. Carefully place about 4 dumplings into the boiling water at a time. The dumplings will sink initially. Once they float to the surface, allow them to cook for an additional 5 minutes.
Using a slotted spoon, transfer each cooked dumpling to a covered bowl or warm serving dish to keep warm while cooking the remaining batches.
Melt the remaining butter in a small skillet over medium heat. Add the bread crumbs and sugar, stirring continuously until the mixture is golden brown and fragrant, about 3 to 5 minutes. Pour or spoon this butter-breadcrumb mixture over the warm dumplings and serve immediately.
