Recipe by LINDA MCLEAN
"Sweet dark plums are wrapped in a potato dough, and boiled before rolling in sweetened toasted bread crumbs. My Austrian grandmother made these delicious dessert dumplings for us every fall. These take some time to make, but to me, they're well worth the effort."
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all-purpose flour, or as needed
Italian prune plums
dry bread crumbs
additional melted butter and sugar for garnish (optional)
Hi guys! I'm the submitter of this recipe and I just wanted to say how happy I am that this dish has brought back many wonderful memories for you. I stated that these were time consuming and I certainly wasn't kidding because I'm making them now as I'm writing. "Prairie Dixie", I give you so much credit for saying that you'll be making this every fall for the rest of your life. I haven't made my own recipe in several years and I now know why!! I am however, making 32 of them, so it's taking a bit of time. I just wanted to say that some of my raw "knoedels" were sticking to the plate and breaking open the dough, so I went back and used cooking spray on the plate. It helped a lot. I hope my Oma is looking down and smiling at me because I'm definitely looking up at her and appreciating all of her efforts and of course, love. Happy cooking gang!
Boy these are as stated "time consuming". Not worth making at all. The taste just was not there for all the effort
Update: I combined this recipe with 'Peach Dumplings' on this site. I wasn't sure what farina was, so I just added more flour. Thanks so much, Linda, Caleb and I had such fun making this. It was messy but so worth it! (See posted pics). You're as sweet as a sugar cube ! (: Love you! ~Day~ Original review: This recipe is so awesome, and I was extremely pleased to see such a treasured heirloom recipe submitted here. My family used to make peach dumplings like this, but I thought the sugarcube in the center was such a nice touch! It added an extra sweetness to an already wonderful recipe! The best recipes in the world are the ones made with love and time, and this is definately one of those recipes. Thank you so much, Linda, for sharing this recipe!
Great! My Austrian grandmother also makes these, and I'm glad mine turned out as well as hers. I tried this recipe twice, once making the potatoe dough from scratch and then using store bought potato dumpling mix. Both work great, but the store bought method is a lot faster :)
I am German and I usually get food like this fresh on the local fairgrounds. I am used to haven it served with a creamy vanilla sauce on top. This time I am too busy to go, so I though I'd try making them myself. This is a pretty good recipe. Advice from a Southern Germany where potatoe dumplings are a regular on a Sunday lunch table: the secret is the slow boil, rapid boil will make them fall apart. Thanks for the recipe and regards from the other side of the big pond :)
It's so nice to see family heirloom recipes posted. This one was fun to make & the sugar cube replacing the plum pit is just pure genius. Loved it, thanks so much for sharing:o)
My Hungarian Grandmother made these for us our whole lives, they are wonderful, just how we remembered. we add cinnamon to the bread crumbs, and brown sugar. When you can taste childhood memories, its just wonderful....
These are, as stated in the recipe, a bit time consuming but it is worth it! Good things do come to those who are willing to wait and trying out any new recipe, especially one that is traditional in another country... it will take some time and patience.....You'll love these if you try them! Thanks Linda for sharing your Oma's recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Potato Plum Dumplings
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 93
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