Reviewed: Oct. 22, 2010

The only thing I did differently was to make the sugar mixture a bit more interesting. I used some white sugar, but mostly brown sugar, and cinnamon and fresh-grated nutmeg and seasoned to my taste preferences. Some plums got a double dose of the sugar&spice mixture; by the time they were ready to get wrapped, they'd juiced up so some of the mixture had run out and I topped it up again (oh, the horror!). And that is the only thing I changed. The pastry worked out and despite some misgivings at when I first started mixing the ingredients together, the texture actually turned out perfectly. The next time I make this, it'll be with a couple of friends, or something. It's time-consuming and a fair bit of work, but oh man, so delicious.

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Reviewer:

CleverNickname

Reviewed: Feb. 1, 2010

Great to see this recipe. I remember my Hungarian Grandmother making these and they were great!! I never thought I would find a recipe for them. Now I can hardly wait to try. Jane

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Jane Lakatos

Reviewed: Oct. 8, 2009

Growing up we looked forward to plum dumplings in the fall. I found Italian plums at the market and wanted to make them. I couldn't find my moms recipe, but found one where the dough was made with farina instead of potatoes, and turned out just like mom's. This saves some prep time. Also we didn't pit the plums, which also saves time. Maybe they should be tested for tartness first though. I was looking for a recipe to tell me how to freeze them. Thanks I hope this works.

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Reviewer:

char

Reviewed: Oct. 7, 2009

Very yummy! I found I could only get 13 dumplings with the amount of dough.My husbands grandmother made these when he was a little boy..only she served them with pancake syrup!

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luvz2cook

Cooking Level: Intermediate

Home Town: Kelowna, British Columbia, Canada

Reviewed: Sep. 19, 2009

This is the exact recipe my grandmother had and did not pass down when she passed on ten years ago. I have been craving it ever since. I tried them last weekend and it was exactly as I remembered. These are one of my father's faves as well and I surprised him with them and he loved them. Not so much with the brown sugar. We just don't use that and use the butter and bread crumbs. Thanks so much for the person who posted this!! :D

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Marianne

Home Town: Sewell, New Jersey, USA

Living In: Pitman, New Jersey, USA

Reviewed: Sep. 16, 2009

This dough was the toughest, most untender dough I have ever made in my life! I'd made this recipe a couple of years ago( the last time my plum tree was loaded with fruit) and despite the fact that the dough was tough, my family loved the plummy juice interior. So, I decided to make them again this year. Well,,, after kneading the dough for close to an hour and still having a tough crumbling mess on my hands, I threw it out and found another recipe that used far more potato and much less flour. I had great success with the different dough. I also dont use the bread crumbs, instead I saute the butter and brown sugar and then add a good splash of liquor - slivovitz, kirsh, baileys or kahlua all work great.

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Deb_cooks!

Reviewed: Sep. 7, 2009

Just a note, the picture shown is not how I cook my dumplings. Mine are served with a brown sugar, butter sauce. They are not crisp at all, and they do look sort of like flying saucers, fat in the center, with flat edges around the circle. Cyndi K.

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Reviewer:

Cyndi K.

Cooking Level: Expert

Home Town: Brecksville, Ohio, USA

Reviewed: Sep. 5, 2009

These had GREAT flavor, but I'm convinced I did something wrong. The picture shows them almost crusty looking on the outside, and really round. Mine were flat like flying saucers, and while they tasted good they did not have a crispy outside. Any tips?

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ShawnaG1981

Cooking Level: Intermediate

Home Town: Lynden, Washington, USA

Reviewed: Sep. 3, 2009

This is so amazing it convinced me to finally sign up to this site, mostly just to say how amazing it was! :) i made some minor changes and a mistake somewhere- i used only half of everything (i was just looking for something to use the plums my gran couldnt finish, jst a few) so, instead of using 1andahalf egg yolks, i used 2; added a little vanilla sugar to the flour mix and a half tsp lemonjuice to the sugar in each plum; for some reason the dough behaved more like crumble so i added a little milk and eggwhite and it was all good. we usually just make these from frozen, here in vienna, but its expensive, they're experts here, and i didnt think theyd be as good but they were, and better!! :D

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GlasVegas

Reviewed: Jun. 8, 2009

My Czech family makes similar plum dumplings but the best part is topping them with hot melted butter and then sprinkle a ground poppy seed and sugar mixture on top. I can't imagine them without it.

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