Potato Plum Dumplings Recipe - Allrecipes.com
Potato Plum Dumplings Recipe
  • READY IN ABOUT 3 hrs

Potato Plum Dumplings

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 dumplings Change Servings
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  • PREP

    35 mins
  • COOK

    20 mins
  • READY IN

    2 hrs 55 mins

Directions

  1. 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.
  2. 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.
  3. Split open each plum where it cracks, and remove the pit. Replace each pit with a sugar cube, and close.
  4. 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.
  5. 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.
  6. 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.
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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!

 
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

 

36 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!

 
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 :)

 
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 :)

 
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)

 
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....

 
Jul 08, 2007

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!

 

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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.

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