These Potato Dry Plum Dumplings consisting of 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 work 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!
How to make dry plum potato dumplings
To make these delightful plum-filled potato dumplings, start by boiling the potatoes with their skins on until they are soft. Once they are cooked, peel them and mash them thoroughly, or grate them if you prefer a finer texture. Allow the mashed potatoes to cool completely.
While the potatoes are cooling, prepare the breadcrumb coating. In a medium frying pan, mix breadcrumbs with oil and cook over low-medium heat until the breadcrumbs are golden brown. Stir constantly to prevent burning. Once the breadcrumbs are ready, remove them from the heat and set them aside to cool. When the breadcrumbs are cool enough, stir in sugar, a pinch of salt and cinnamon to taste.
In a large bowl, combine the cooled mashed potatoes with an egg, butter, and flour. Mix until the ingredients bind together, forming a smooth and slightly sticky dough. Knead the dough briefly to ensure it is well combined.
How to cook the potato dumplings
Bring a large pot of water to a boil, then reduce the heat to a low simmer. Take a walnut-sized portion of the potato dough and flatten it slightly. Place one dried plum in the center and carefully wrap the dough around it, forming a small ball. Repeat this process until all the dough and plums are used.
Gently place the dumplings into the simmering water. Let them cook until they float to the surface, then continue to simmer for an additional 2 minutes to ensure they are cooked through. Using a slotted spoon, remove the dumplings from the water and roll them in the prepared breadcrumb mixture until they are well coated.
Serve the dumplings hot or cold, sprinkled with any remaining breadcrumb mixture or additional sugar if desired. Enjoy these delicious plum-filled potato dumplings as a sweet treat or a comforting dessert.
Hope you will try this easy recipe for Potato Dry Plum Dumplings and enjoy! If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.
For more similar treats check our full collection of Pastry Recipes.
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Potato Plum Dumplings
Ingredients
- 2 pounds (1kg) yellow potatoes
- 1 egg
- 2 tbsp (30g) butter
- pinch of salt
- 2 cups (250g) flour
Filling
- dry plums
Garnish
- 1 ½ cup breadcrumbs
- 2 tbsp (30g) oil
- 1 cup (200g) sugar
Instructions
- Boil the potatoes with their skin on, until soft. Peel them and mash them well, you can also use a grater. Let cool completely.
Prepare the toasted breadcrumb mixture.
- 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, a pinch of salt and cinnamon.Â
How to make the potato dough and shape the dumplings.
- 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.Â
- 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 the breadcrumb mixture.Â
- Sprinkle the rest of breadcrumbs mixture or sugar over the dumplings and serve hot or cold. Â
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
What a lovely recipe!Love the sweet plums inside,surely must be fantastic 🙂
These are so unique (for me) I’ve never heard of a sweet dessert using plain old potatoes. It’s Ramadan here in Turkey and at the end of it, there is a holiday called Bayram, people visit and everyone provides sweets to eat. I might try these, but maybe half the quantity. Do you think apricots would work inside? Thanks!
Yes you can try only half of the quantity, to reduce the amount of work. These potato dumplings are pretty common in the East Europe and as I know their origin is from Italy. I personally love them . I still didn't try using apricots even though I did have in mind. I see no problem in using apricots instead of plums, but as I never tried I don't know if it's going to be a success or not. I don't see why not. If you try, please let me know, I am very curious too. Thanks for visiting my blog. Keep in touch.
These (Kn̦del) have been my favourite since I was a kid. Both my mum and myself always used fresh plums (zwetschgen Рsmall plums with a bluish tinge), though, they give the whole a wonderfully fruity, not too sweet flavour. To garnish, one can also sprinkle a little cinnamon, or pre-mix it with sugar.
Katja you are right, this is something that usually is made with fresh plums. I actually made this with fresh plums this autumn for few times and turned just great. By the time I posted the recipe, here I could not find fresh plums and discovered that with the dried ones works very good too. So the good news is that we actually can do this dessert all the year round with either fresh or dried plums… yuhuuu :). Yes cinnamon works very well for those who like it. I did with and without and were delicious anyway. I am glad that I find people appreciating this dessert as much as I do:) Thanks for stopping by.
“Knedle sa Å¡ljivama” as we call them in Serbia will always be among my favorite homemade desserts 🙂 We usually use fresh plums but in the wintertime, dried ones presoaked in warm water would do just fine or even homemade plum jam, which is pretty thick and there’s no risk of it leaking out. I have a huge craving just writing about it 😀 Cheers!
That’s a lovely recipe! I personally replaced the dried plums with fresh plums and love it. Next time I’ll try to replace the plums with apricots or peaches.