Potato Plum Dumplings

Potato Plum Dumplings

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"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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2 h 55 m servings 326 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 10.4 g
  • 16%
  • Carbs:
  • 53g
  • 17%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 243 mg
  • 10%

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

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  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.


  1. 36 Ratings

Most helpful positive review

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 c...

Most helpful critical review

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

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 c...

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...

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...

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 m...

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 memorie...

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 traditiona...

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 ar...

I tried these and I absolutely loved them! I personally don't mind a recipe that takes a little time, especially if it's authentic, but maybe if you don't truly enjoy cooking, you may want to st...

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