Homemade Dumplings with Plums

Helena Radulovic Toffolon
Feb 5, 2021
5 min read

Updated: Jul 21

Homemade Dumplings with Plums

Deliciously Sweet: Crafting Homemade Plum Dumplings

Beautiful Dumpling with Plums Recipe

This beautiful dumpling with plums recipe is not only soft and juicy but also a delightful treat that you will find yourself making time and again. The combination of flavors and textures in this dish creates a delicious and irresistible experience that will surely please your taste buds and those of your loved ones.

Ingredients

To successfully prepare these delightful dumplings, you will need the following ingredients:

Plums: Choose ripe, sweet plums for the best flavor. The juiciness of the plums will infuse the dumplings with a wonderful sweetness.
Potatoes: Use starchy potatoes, as they provide the perfect base for the dumpling dough, resulting in a soft and fluffy texture.
Flour: All-purpose flour is ideal for binding the ingredients together and giving the dumplings their structure.
Egg: A single egg will help to enrich the dough and add to its elasticity, making the dumplings easier to handle and shape.
Butter or Oil: Butter or oil gives extra softness to this dough.

Preparation

The preparation of these dumplings is both quick and simple, making it an ideal recipe for all occasions, whether you're looking to sweeten a weekday dinner or impress guests at a gathering.

1. Prepare the Potatoes: Start by peeling and boiling the potatoes until they are tender. Once cooked, drain them and mash them until smooth. Allow the mashed potatoes to cool slightly before using them in the dough.

2. Make the Dough: In a mixing bowl, combine the cooled mashed potatoes with flour and a beaten egg. Knead the mixture gently until it forms a soft, pliable dough. Be careful not to overwork the dough, as this can lead to tough dumplings.

3. Prepare the Plums: While the dough is resting, wash and pit the plums. Depending on your preference, you can cut them in half or leave them whole. If you like a bit of extra sweetness, consider sprinkling some sugar over the plums to enhance their natural flavor.

4. Shape the Dumplings: On a lightly floured surface, roll out portions of the dough into small circles. Place a piece of plum in the center of each circle, then fold the dough over to encase the fruit. Pinch the edges together to seal the dumpling securely.

5. Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the boiling water, ensuring not to overcrowd the pot. Cook them until they float to the surface, which typically takes about 10-12 minutes. Once they are cooked, use a slotted spoon to remove them and drain any excess water.

Serving Suggestions

These dumplings can be served warm, drizzled with melted butter and a sprinkle of cinnamon sugar for an extra touch of indulgence. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream, adding a creamy contrast to the juicy plums.

Conclusion

With their soft, fluffy texture and the delightful burst of sweet plum flavor, these dumplings are truly a treat that you will want to make often. Perfect for any occasion, they are sure to sweeten your day and leave a lasting impression on everyone who tries them. Enjoy the process of making these beautiful dumplings and savor every delicious bite!

Ingredients: simple, total time: 90 min., 24 dumplings

Dough:

1. 5 kg of mashed potatoes
2 eggs
3 Tbsp Olive oil EVO/ or a pinch of melted butter
a pinch of salt
600-650 g flour 00/ or 450 g of sharp flour

and:

about 24 fresh plums/ or frozen - for filling
170- 180 g breadcrumbs for rolling
a little bit of oil for rolling

Preparation:

Plums:

Thoroughly wash the plums and remove the stems if using fresh fruit, then set them aside. If utilizing frozen plums, remove them from the freezer just before use.
As it is currently strawberry season, consider filling the dumplings with strawberries or apricots, if preferred.

Preparation Dough:

Peel and clean the potatoes, then cut them in half and submerge them in water with a pinch of salt. Cook for 30 minutes. (Regular white potatoes were used for this recipe.)
Once cooked, strain the potatoes and allow them to cool for approximately 20 minutes.
After cooling, place the potatoes in a deep bowl and mash them using a machine. If a machine is unavailable, use a fork or another suitable tool.
Incorporate 2 eggs, 3 tablespoons of oil, and a pinch of salt into the mashed potatoes, mixing thoroughly with a spatula or wooden spoon.
Gradually add 500 g of flour, initially mixing with a spoon before transitioning to manual kneading.
The dough should not be sticky or hard.
Subsequently, add flour incrementally, approximately 100 g in total, until the dough reaches the desired consistency. It is important to assess this by feel.
Once the dough is smooth and soft, dust the work surface with flour and knead the dough again. If necessary, add a bit more flour.
Divide the dough into two portions. Dust one side of the surface with flour.
Fill a deep pot with water and bring it to a boil over moderate heat.

Form Dumplings:

As you wait, begin forming the dumplings.
I divided the dough using a spoon, ensuring the dumplings are slightly smaller than a tennis ball, ideally resembling a slightly larger meatball.
I utilized a spoon to portion the thicker sections of the dough, aiming for sizes just under that of a tennis ball, ideally akin to a slightly larger meatball.
Lightly flour the work surface, then roll the dough on both sides. Flatten it into a patty, place a plum inside, seal the edges thoroughly, form a ball, and lightly coat it with flour.
If using frozen plums, avoid forming the dumplings before the water boils to prevent the plums from releasing liquid, which could make the dough sticky. Form them only as the water reaches a boil.

Boiling Dumplings:

When the water reaches a boil, use a ladle to gently place the dumpling into the water.
I cooked six dumplings at a time to prevent sticking, turning them during the cooking process.
Once the dumplings are ready, they will float to the surface. Allow them to remain for an additional 2 minutes before removing them with a slotted spoon.
Cooking the dumplings takes approximately 10 to 12 minutes, depending on their size. I also used a portion of the dough to make puff noodles, known as Shufnudle in Serbia.
You should yield approximately 24 dumplings.

Rolling Dumplings into Crumbs:

Once the dumplings are finished cooking, proceed to the next step: heating the crumbs and coating the dumplings.
I have divided the crumbs into two batches.
Pour approximately 4-5 tablespoons of oil into a large frying pan, and heat over low to moderate heat.
When the oil is hot, add half of the crumbs and stir until they darken. If you prefer them lighter, cook at a lower temperature. Add four dumplings at a time, rolling them in the crumbs until they are browned on all sides. Place them on a plate or in a bowl.
Serve warm or cold with granulated sugar, and optionally, a sprinkle of cinnamon.

Buon appetito!

"May your kitchen always be filled with wonderful aromas, your table with good food and your heart with the joy of sharing" ☕❤️🌹

NOTE:

For 500 g of puree, use 1 egg, 1 tablespoon of oil, and 200 g of sharp flour; this is the standard measurement.
I utilized 00 flour, which is exceptionally soft, and requires a larger quantity compared to sharp flour.
Instead of plums, you may substitute strawberries, raspberries, or apricots.
Avoid wearing gloves while preparing this dough.
Store the dumplings covered at room temperature.