These Potato Dry Plum Dumplings consisting of a potato dough stuffed with sweet plums and rolled in toasted sweetened breadcrumbs are a delightful irresistible dessert.
Potato Plum Dumplings are a traditional Eastern European dish that reminds me a lot of childhood as both my grandmother and my mother used to make them pretty often every fall.
These potato plum dumplings are usually made with fresh dark plums like in this recipe but works as well with the dried ones, this way you can make them all year round. It is best to serve these Potato Dry Plum Dumplings while still warm sprinkled with cinnamon and sugar. Enjoy!
Potato Plum Dumplings
- 2 pounds (1kg) yellow potatoes
- 1 egg
- 2 tbsp (30g) butter
- pinch of salt
- 2 cups (250g) flour
- dry plums
- 1 ½ cup breadcrumbs
- 2 tbsp (30g) oil
- 1 cup (200g) sugar
- Boil the potatoes with their skin on, until soft. Peel them and mash them well, you can also use a grater. Let cool completely.
- Meanwhile in a medium frying pan mix well breadcrumbs with oil and cook on low-medium heat until golden brown. Stir constantly to prevent burning. Remove from heat and set aside to cool. When cool enough stir in sugar and cinnamon.
- In a large bowl mix the mashed potatoes with egg, butter and flour until they bind together. knead until a smooth, sticky dough is formed.
- Bring a large pot of water to boil then reduce the heat to a low simmer. Take a walnut size of the potato dough and form small balls after inserting one dry plum in the middle of each.
- Put the dumplings into the hot water. Let the dumplings boil until they come to the surface of the water. Let them boil on the surface another 2 more minutes and they are done. Remove the dumplings with a perforated spoon and roll them in breadcrumbs mixture.
- Sprinkle the rest of breadcrumbs mixture or sugar over the dumplings and serve hot or cold.