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Potato Plum Dumplings

Read Reviews (29)

"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." — LINDA MCLEAN

Directions

Scrub potatoes, and place them into a large pot with enough water to cover. bring to a boil, and cook until tender, about 40 minutes. Drain, and cool. When potatoes are cool enough to handle, peel, and press through a ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
In a large bowl, mix together the prepared potatoes, salt, egg, and 1 tablespoon of butter until well blended. Gradually stir in the farina, and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface, and knead until smooth, about 5 to 10 minutes.
Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
On a floured surface, roll out the dough to 1/4 inch thickness. Cut into twelve 3 inch squares. Place one plum into each square, and bring the corners around to the top. Pinch together all of the seams to seal.
Bring a large pot of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl, and keep warm.
Melt the remaining 1/2 cup of butter in a small skillet over medium heat. Stir in bread crumbs, and 1/4 cup of sugar. Continue to cook and stir until browned. Remove the bread crumbs to a plate, and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.

Kitchen-Friendly View

PREP 35 mins
COOK 20 mins
READY IN 2 hrs 55 mins

Reviews More Reviews

Most Helpful Positive Review

Oct 13, 2006

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!

—LINDA MCLEAN

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Most Helpful Critical Review

Jun 30, 2007

Boy these are as stated "time consuming". Not worth making at all. The taste just was not there for all the effort

—RACHEL1070

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33 Ratings

Aug 13, 2007

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!

—opal~/~dragonfly (dana)

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Nov 12, 2003

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 :)

—EMARIE83

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Jul 23, 2007

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 :)

—mangowww

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Jul 08, 2007

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)

—cheepchick

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Aug 11, 2006

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....

—ALESIA

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Sep 29, 2004

Thank you Linda!!! My Grandmother used to make these when I was a little girl and our family recipe was lost years ago. As soon as I saw this I had to try them and am I ever glad I did. These are even better than my Grandma used to make, and make sure you make lots, I have already made 6 batches and am still getting requests for more. The only thing I changed is that we don't serve them with bread crumbs, I mix sour cream with sugar and spoon it over luke warm dumplings. I also used much more flour than called for to get the dough a consistency for rolling. Thanx so much for the recipe Linda I will be using it every fall for the rest of my life! I just wish plums were in season all year.

—prairie pixie

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Nutrition

Calories
326 kcal
16%

Carbohydrates
53 g
17%

Cholesterol
58 mg
19%

Fat
10.4 g
16%

Fiber
4.4 g
18%

Protein
6.8 g
14%

Sodium
243 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Potato Plum Dumplings

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 326
Calories from Fat: 93

% Daily Value *
Total Fat 10.4g 16 %
Saturated Fat 5.9g 29 %
Cholesterol 58mg 19 %
Sodium 243mg 10 %
Potassium 668mg 19 %
Total Carbohydrates 53g 17 %
Dietary Fiber 4.4g 18 %
Protein 6.8g 14 %
Sugars 14.8g
Vitamin A 11 %
Vitamin C 51 %
Calcium 6 %
Iron 22 %
Thiamin 30 %
Niacin 33 %
Vitamin B6 26 %
Magnesium 15 %
Folate 32 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.