Why You’ll Love This Recipe
This recipe brings together simple ingredients to create something truly special. The potato dough is soft and pillowy, complementing the natural sweetness and slight tartness of fresh plums. It’s a nostalgic dish that feels both rustic and indulgent, perfect as a dessert or even a sweet main course.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
potatoes
all-purpose flour
egg
salt
fresh plums
sugar
butter
breadcrumbs
cinnamon
Directions
Boil the potatoes in their skins until tender, then peel and mash them while still warm.
Let the mashed potatoes cool slightly, then mix in the egg, flour, and a pinch of salt to form a soft dough.
Divide the dough into equal portions and flatten each piece into a small round.
Place a pitted plum in the center of each round, optionally filling it with a little sugar.
Wrap the dough around the plum, sealing it completely and forming a smooth ball.
Bring a large pot of salted water to a gentle boil and cook the dumplings in batches.
Once they float to the surface, let them cook for an additional 3–5 minutes, then remove with a slotted spoon.
In a separate pan, melt butter and toast the breadcrumbs until golden brown.
Roll the cooked dumplings in the toasted breadcrumbs until fully coated.
Sprinkle with sugar and a touch of cinnamon before serving.
Servings and timing
Servings: 4 to 6 servings (about 12 dumplings)
Preparation time: 30 minutes
Cooking time: 20 minutes
Total time: about 50 minutes
Variations
You can substitute plums with apricots, peaches, or even strawberries for a different fruit flavor.
Add a cube of sugar or a pinch of cinnamon inside each dumpling for extra sweetness.
Use whole wheat flour for a slightly nuttier taste.
Top with powdered sugar or serve with a drizzle of cream for added richness.
Storage/Reheating
Store leftover dumplings in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm them in a pan with a little butter or microwave until heated through.
You can also freeze uncooked dumplings and boil them directly from frozen, adding a few extra minutes to the cooking time.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough a few hours in advance and keep it covered in the refrigerator.
What type of potatoes work best?
Starchy potatoes like russets work best for a soft and fluffy dough.
Can I use canned or dried plums?
Fresh plums are ideal, but you can use dried plums (prunes) if needed.
Why is my dough too sticky?
It may need a bit more flour, or the potatoes might have been too moist.
How do I prevent the dumplings from falling apart?
Make sure the dough is well sealed around the plum and not too thin.
Can I make this recipe vegan?
Yes, replace the egg with a plant-based substitute and use vegan butter.
Do I have to use breadcrumbs?
No, but they add a delicious texture. You can skip or replace them with crushed nuts.
How do I know when the dumplings are done?
They float to the top and feel tender when pierced.
Can I sweeten the dough?
Yes, you can add a little sugar to the dough if you prefer a sweeter result.
What can I serve with these dumplings?
They pair well with sour cream, yogurt, or a light dusting of powdered sugar.
Conclusion
Potato fresh plum dumplings are a delightful blend of soft dough and fruity filling, finished with a golden, buttery crumb. Whether you’re revisiting a traditional favorite or trying it for the first time, this dish offers comfort and flavor in every bite.
PrintPotato Fresh Plum Dumplings
Potato fresh plum dumplings are a comforting dessert made with soft potato dough wrapped around juicy plums and coated in buttery toasted breadcrumbs. They offer a perfect balance of tender, fruity, and lightly crisp textures.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings (about 12 dumplings)
- Category: Dessert
- Method: Boiling
- Cuisine: European
- Diet: Vegetarian
Ingredients
- potatoes
- all-purpose flour
- egg
- salt
- fresh plums
- sugar
- butter
- breadcrumbs
- cinnamon
Instructions
- Boil potatoes in their skins until tender, then peel and mash while still warm.
- Let mashed potatoes cool slightly, then mix in egg, flour, and a pinch of salt to form a soft dough.
- Divide dough into equal portions and flatten each into a small round.
- Place a pitted plum in the center of each round and optionally fill with a little sugar.
- Wrap dough around the plum, sealing completely to form a smooth ball.
- Bring a large pot of salted water to a gentle boil and cook dumplings in batches.
- Once dumplings float, cook for an additional 3–5 minutes, then remove with a slotted spoon.
- In a pan, melt butter and toast breadcrumbs until golden brown.
- Roll cooked dumplings in toasted breadcrumbs until fully coated.
- Sprinkle with sugar and cinnamon before serving.
Notes
- Substitute plums with apricots, peaches, or strawberries for variation.
- Add a sugar cube or extra cinnamon inside each dumpling for added sweetness.
- Use whole wheat flour for a nuttier flavor.
- Top with powdered sugar or drizzle with cream for extra richness.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently in a pan with butter or in the microwave.
- Freeze uncooked dumplings and boil directly from frozen, adding extra cooking time.
Nutrition
- Serving Size: 2 dumplings
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg
