I’m making potato plum dumplings – again, as you probably know if you follow my Instagram of Facebook account. Finding small European plums here proves to be difficult and when they are available I take advantage. Maybe I should freeze the plums, duh. I have tried freezing the raw dumplings but they fell apart by cooking and it wasn’t pretty. What a waste!
You can use the regular plums like Black Beauty, however, cut them in smaller pieces. You don’t want dumplings the size of your face.
Dumplings are a staple in our cuisine. Savory or sweet they are equally favored. They are not always made with potatoes as a base. Bacon bread dumplings are made with bread, obviously, and guess what are semolina dumplings made with? Yep, semolina. Those are great for soups.
Potato Plum Dumplings
#Sweet and pillowy #potato #plum #dumplings are European's favorite #winter #dessert. Click To Tweet
2 large potatoes, boiled and then peeled
1 tablespoon butter
¼ teaspoon salt
1 to 1 ½ cups all-purpose flour
8 ripe Italian prune plums, pitted
1/3 cup vegetable oil
1/3 cup plain bread crumbs
1 cup sugar
1 teaspoon cinnamon
Sour cream (optional)
In a medium bowl, mash potatoes with salt and butter or run through potato ricer. Let cool completely. Add egg and mix until well combined. Sift in flour and knead until soft dough forms and it does not stick to your hands. Cut dough into 8-10 equal pieces, depending on the size of your plums.
With lightly floured hands, take a piece of dough and pat it flat. Place one plum in the center and bring sides of dough over plum; roll it between the hands until it’s sealed tight (moist your hands if necessary). Optional: if plums are not quite ripe, place a sugar cube dipped in rum inside of each plum to increase the sweetness and flavor.
In a large pot, bring salted water to a boil. Lower the heat to medium. One at a time put dumplings into boiling water. Cook for 10-15 minutes. Dumplings are done when they rise to the top.
In a large pan, heat oil over medium heat; add bread crumbs. Stir for a couple of minutes or until they darken just a bit. Using a slotted spoon, add cooked dumplings to the breadcrumbs and roll them in the pan to coat completely. Transfer to a plate.
In a small bowl combine the sugar and cinnamon.
Serve dumplings topped with a dollop of sour cream and sprinkled with sugar/cinnamon mixture.
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For this recipe I used organic cinnamon. Love the intensity of flavor and aroma.
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