Serves 8
70 min
Prune and Potato Dumplings
Recipe GLPR6c04b22c94fc1c
These tender Eastern European prune dumplings feature a soft potato and flour dough wrapped around sweet, jammy prunes, then pan-fried in breadcrumbs until golden and crispy. Serve warm with sour cream and a sprinkle of cinnamon sugar for an unforgettable homemade dessert.
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Ingredients
2 pounds Russet or Yukon Gold potatoes
11 ounces all-purpose flour
2 large eggs
1/2 teaspoon salt
14 ounces pitted prunes
4 cups plain breadcrumbs
1 cup brown sugar
1/2 cup vegetable oil
1 cup sour cream, optional
3 tablespoons brown sugar for topping, optional
2 teaspoons vanilla extract
Directions
Peel and cut the potatoes into large chunks. Boil them in salted water until very tender, about 15–20 minutes. Drain well and return to the pot. Mash the potatoes until smooth and let cool slightly.
Once the potatoes have cooled, add the flour, eggs, salt, and vanilla extract. Mix gently with your hands or a wooden spoon until a soft, uniform dough forms. Do not overmix or the dumplings will become tough.
Divide the dough into approximately 14 equal portions and flatten each into a thin disk about 3 inches wide. Place one prune in the center of each disk, then carefully wrap and seal the dough around the prune, rolling gently between your palms to form a smooth ball. Ensure the prune is completely enclosed.
Place the breadcrumbs and brown sugar (1 cup) in a shallow bowl and mix to combine. Roll each dumpling in the breadcrumb mixture, pressing gently so it adheres on all sides.
Heat the vegetable oil in a large skillet over medium-high heat. Working in batches to avoid crowding, fry the dumplings for 3–4 minutes per side until the breadcrumb coating is golden brown and crispy.
Transfer the finished dumplings to a clean plate lined with paper towels to drain excess oil. Serve warm.
If desired, top with a dollop of sour cream and a light sprinkle of the optional cinnamon or brown sugar mixture before serving.
