Plum Dumplings

Plum Dumplings

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EMSEV333 3

"Traditional Macedonian recipe from my great-grandmother. The plums needed to make this are only available in late August."
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2 h 15 m servings 231 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Melt 3 tablespoons of butter in a skillet over medium-low heat, cook and stir the bread crumbs until golden brown and fragrant, about 2 minutes. Set the crumbs aside.
  2. Place potatoes in a pot of water over medium heat, and boil until tender, 20 to 30 minutes. Drain the potatoes, and allow to cool for several minutes to dry out; then squeeze the potatoes through a potato ricer into a bowl. Place 1 tablespoon of butter into the potatoes, and allow to melt, then mix in the flour until thoroughly combined. Mix in egg and salt. Turn the mixture out onto a generously floured work surface, and knead until the dough is soft and no longer sticky, about 10 minutes.
  3. Divide the dough into quarters, and subdivide each quarter into fourths to make 16 portions. Roll each portion into a ball, and roll the ball out on a floured work surface until it forms a circle about 3 1/2 inches in diameter. Place a pitted plum into the center of the dough circle, and spoon a teaspoon of sugar into the plum. Roll and pinch the dough around the plum to seal. Repeat with the remaining dough to make 16 dumplings.
  4. Bring a pot of lightly salted water to a boil over medium heat, and drop the dumplings into the boiling water. Stir gently to loosen any dumplings that stick to the bottom. Allow the dumplings to rise to the top, then boil for 5 more minutes. Gently remove dumplings with a slotted spoon, and roll in the toasted bread crumbs to serve. Any remaining dough can be rolled into plain dumplings, boiled, and rolled in crumbs.


  • Cook's Note
  • Instead of spooning a teaspoon of sugar into each plum, it's easy to push a sugar cube into the plum.



This recipe has been in our family for generations - at least since my great-grandmothe. We don't kput sugar in the plums, but instead when finished cut them open and put on cinnamon and sugar ...

An old family friend used add grated lemon peel to the bread crumbs and cinnamon with the sugar. We used to eat them with icing (powdered) sugar. Just couldn't get enough of them. She also used ...

like my mom would make. Though her recipe was German and she would add a sugar cube to the centre.

wow!! my husband is from Europe and remembers his mom making them, he just loved them, thanks so much

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