Plum dumplings are a traditional Central and Eastern European dish made with soft potato dough wrapped around whole plums, then boiled and coated in buttered breadcrumbs and sugar.
Plum dumplings
🍑 What they taste like
- Soft and slightly chewy (potato dough)
- Juicy and tart (plum filling)
- Sweet, buttery, and crunchy (breadcrumb coating)
🧾 Ingredients
For the dough
- 500 g potatoes (boiled and mashed)
- 1 cup all-purpose flour
- 1 egg
- Pinch of salt
For filling
- Small ripe plums (or damsons)
- Sugar cubes or 1 tsp sugar per plum (optional)
- Cinnamon (optional)
For coating
- ½ cup butter
- 1 cup breadcrumbs
- Sugar (for sprinkling)
👩‍🍳 Instructions
1. Make the dough
- Mash boiled potatoes and let cool
- Mix with flour, egg, and salt
- Form a soft dough
2. Prepare plums
- Wash plums and remove pits
- Optionally fill center with sugar or cinnamon
3. Wrap dumplings
- Flatten dough pieces
- Wrap each plum fully and seal well
4. Boil
- Drop dumplings into boiling salted water
- Cook until they float (about 8–10 minutes)
5. Coat
- Melt butter in a pan
- Toast breadcrumbs until golden
- Roll cooked dumplings in breadcrumbs
- Sprinkle sugar on top
🍽️ Serving
- Serve warm as dessert or sweet main dish
- Best eaten fresh with extra sugar or sour cream
🧠Tips
- Seal dough tightly so plums don’t leak
- Use starchy potatoes for softer dough
- Don’t overcrowd pot when boiling
If you want, I can also show:
- Hungarian vs Austrian versions
- easier shortcut recipe
- or baked plum dumplings đź‘Ť
