Plum Dumplings

Plum Dumplings

Cyndi K.

"This recipe came from Istria in the former Yugoslavia. It can be an entree (our favorite) or side dish. I have fond memories of helping my mother make large batches of these and freezing them for the winter. They are still one of my favorite meals and my children (now grown up) still look forward to these any time I make them."
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2 h 15 m servings 519 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 519 kcal
  • 26%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 94.3g
  • 30%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 236 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

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. To pit the plums, slice them almost in half, open, and remove pit. Place about 1/3 teaspoon of sugar in the hollow of each plum; close the plum, and place in a bowl. Set aside.
  2. Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender. Drain. When cool enough to handle, mash potatoes with a fork or potato masher. You will need 1 cup of mashed potatoes. Set aside, and keep warm.
  3. To make the dough, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
  4. When dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum in the center. Place another piece of dough on top, and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
  5. To cook, bring a deep pot of salted water to boil. Place dumplings in water, and boil gently for about 10 minutes.
  6. Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
  7. When dumplings are done, remove them from boiling water, and place them in the frying pan, and turn to coat the dumplings. Serve hot with extra sauce poured over them.


  • Submitter's Note
  • When I make these, I make about 100 and freeze them for eating in the winter. To freeze dumplings, place them in a single layer on a flat baking sheet that is heavily sprinkled with flour. Make sure any dough touching another dumpling has a lot of flour on it or they will stick together. Freeze hard. Then you can put them into plastic bags after they are individually frozen. The cooking time is increased slightly. Wait till the dumplings float to the surface of the water, then cook 4 more minutes.


Read all reviews 22
  1. 25 Ratings

Most helpful positive review

"Szilvas Gomboc"!--I remember helping my Yugoslavian/Hungarian mom make these as a child! Except we put a plum into one 4 inch dough square and bring the corners up to the middle and roll in you...

Most helpful critical review

This dough was the toughest, most untender dough I have ever made in my life! I'd made this recipe a couple of years ago( the last time my plum tree was loaded with fruit) and despite the fact t...

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"Szilvas Gomboc"!--I remember helping my Yugoslavian/Hungarian mom make these as a child! Except we put a plum into one 4 inch dough square and bring the corners up to the middle and roll in you...

My Czech family makes similar plum dumplings but the best part is topping them with hot melted butter and then sprinkle a ground poppy seed and sugar mixture on top. I can't imagine them without...

I had a bunch of extra plums that were too tart and wanted to find a way to use them up. I've never heard of plum dumplings before but thought it sounded interesting and I'm glad I gave them a t...

I love these dumplings. A family friend used to make this when I was young and I can't pass a prune plum without thinking those dumplings she used to make. I'm so glad that I found this recipe ...

Just a note, the dumplings are served with a brown sugar, butter sauce, thickened slightly with bread crumbs. They are not crisp at all and they do look sort of like flying saucers, fat in the...

These had GREAT flavor, but I'm convinced I did something wrong. The picture shows them almost crusty looking on the outside, and really round. Mine were flat like flying saucers, and while the...

my mom made these dumplings while we were visiting them in B.C. they were amazing!! i will forsure make these! one thing my mom did differently was to roll the dough out thinner-1/4 inch doug...

Mmmmmhnum!!! I have red plums from the neighbors tree and had already made so much plum muffins and bread thought I'd try this. My Hubby is from Germany and said they have something similiar b...

Very yummy! I found I could only get 13 dumplings with the amount of dough.My husbands grandmother made these when he was a little boy..only she served them with pancake syrup!

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