Learn how to make plum dumplings, a soft potato dough dessert filled with sweet plums. Popular in Romania, Hungary, Austria, and Germany, this classic treat is easy and delicious.
Plum dumplings are a true classic in Central and Eastern Europe. They might look humble, but one bite is enough to understand why people have been making them for generations - itโs the kind of dessert that makes you think of home and childhood.
Check out more sweet dumpling recipes like the Romanian Papanasi or the Cottage Cheese Dumplings.
Ingredients: 7 + oil & salt | Prep Time: 1 hour | Cook Time: 15 minutes | Resting & Sitting Time: 15 + 15 minutes | Servings: 10 | Difficulty: Medium
But what are plum dumplings exactly?
They are small balls of dough made with potatoes, flour, and eggs, each one wrapped around a fresh plum. The dumplings are boiled until tender, then coated in buttery breadcrumbs mixed with sugar and a touch of cinnamon.
The plum dumplings are known by different names depending on the country: gomboศi or galuste cu prune in Romania, szilvรกs gombรณc in Hungary, and Zwetschgenknรถdel in Germany and Austria. No matter the name, the recipe is very similar everywhere, and the love for them is the same.
Learn how to make Hungarian Nokedli, too.
Recipe ingredients
Italian plums (Zwetschgen): They are small, oval, and firm, with a slightly tart taste that makes them perfect for baking and dumplings. You might also see them labeled as European plums or damson plums, but they are all the same type of fruit.
- I also use Zwetschgen to make German Plum Cake, Plum Butter, or Stewed Plums. Basically, I use them for most plum recipes I make when they are in season.
- Summer version โ use cherries: In summer, you can swap plums for cherries. Follow the same recipe, but make smaller dumpling balls, using just enough dough to fully surround each cherry.
Dough: Potatoes, flour, egg, salt, and oil. Try this Potato Dumpling Soup, too - itโs amazing!
Coating: Breadcrumbs roasted in butter and granulated sugar. If you like, learn How to Make Breadcrumbs using stale bread.
See the recipe card for full information on ingredients and quantities.
How to make plum dumplings?
Step #1: Cook the potatoes until tender. Peel them while still hot and mash them with a potato ricer or grate them finely. Mix them with oil and let them cool.
Step #2: Add the lightly beaten egg, flour, and salt.
Step #3: Form a log and place it on a floured piece of plastic wrap.
Step #4: Cut the log into 10 even portions. Press each piece into a circle. Place a plum in the middle. Form and seal the balls.
Step #5: Roll them in the excess flour on the plastic wrap.
Step #6: Bring water to a boil, add salt, and gently lower the dumplings into the water using a slotted spoon. Cover, leaving a crack open, and simmer on low heat for 15 minutes.
Step #7: Melt the butter and roast the breadcrumbs until deeply golden, then stir in the sugar. Turn off the heat.
Step #8: Add the plum dumplings, 3-4 at a time, and turn them into the breadcrumbs until they are coated all over.
Tips for perfect plum dumplings
Use the right plums: Small Italian plums (Zwetschgen) are best. I usually buy a larger quantity and pick out the smallest ones. Regular round plums can be too juicy and might break the dumplings; they are also too large.
Keep the pit inside the plum: If you cut out the pit, the plum will release too much juice, making the dough sticky and hard to handle.
Peel and rice the potatoes quickly: Work with the potatoes as soon as theyโre cool enough to touch. This keeps the dough smooth and prevents it from becoming lumpy or sticky.
Seal well: Pinch the dough tightly around the plum so it doesnโt open while boiling.
Boil gently: Donโt overcrowd the pot; the plum dumplings need space to cook evenly.
Coat while warm: Roll them in the buttery breadcrumbs as soon as they come out, so the coating sticks better.
Storage
Refrigerator: Keep cooked dumplings in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave before serving.
Freezing: You can freeze uncooked dumplings on a tray, then transfer them to a freezer bag. Boil them straight from frozen, adding a couple of extra minutes to the cooking time.
Make ahead: You can form the plum dumplings a few hours in advance and keep them in the fridge. Cook and coat them just before serving.
How to serve the dumplings?
Place all the plum dumplings onto a serving platter and cover them with the remaining breadcrumbs from the pan. Sprinkle them with more granulated sugar and serve them immediately.
Plum Dumplings - A Classic Eastern European Dessert
Equipment
- Small saucepan
- Potato ricer or box grater
- Bowl
- Large pot
- Slotted spoon
- Large pan (I prefer a cast-iron skillet or nonstick pan)
Ingredients
Dumplings:
- 10.5 oz potatoes
- 2 tablespoons vegetable oil
- 1 large egg
- ยพ cup + 1 tablespoon all-purpose flour
- ยผ teaspoon fine sea salt
- 10 small Italian plums washed and dried, Notes 1, 2, 3
- 2 teaspoons fine sea salt for the boiling water
Coating:
- 2 ยฝ tablespoons butter
- 1 cup breadcrumbs
- ยฝ cup granulated sugar + more for serving if desired
Instructions
Make the dumplings:
- Cook the potatoes: Place the washed potatoes in a small saucepan and cover with cold water. Bring to a boil, add a pinch of salt, and cook for about 20 minutes or until fork-tender (cooking time depends on their size).10.5 oz potatoes
- Rice potatoes: Drain the potatoes and let them sit for a couple of minutes. Peel as soon as they are cool enough to handle. Rice them with a potato ricer or grate finely.
- Cool: Add the oil and mix. Let the mixture cool for 15โ20 minutes.2 tablespoons vegetable oil
- Make dumpling dough: Place the potatoes in a bowl. Add the flour, lightly beaten egg, and salt. Mix with a spoon until combined.ยพ cup + 1 tablespoon all-purpose flour +ยผ teaspoon fine sea salt + 1 large egg
- Boil water: Bring a very large pot of water to a boil and add the salt. While waiting, form the dumplings.2 teaspoons fine sea salt
- Form a log about 1.5โ2 inches (4โ5 cm) in diameter and place it on a large, well-floured piece of plastic wrap.
- Cut the log into 10 even pieces. Press each piece into a circle, place a plum on top, and with floured hands, form a ball and seal it well. Lightly coat each ball with flour - just roll it lightly into the excess flour still on the plastic wrap.10 small Italian plums
- Boil the dumplings: Turn the heat to medium-low and carefully lower 2โ3 dumplings at a time into the water using a slotted spoon. Once all are in, gently move the spoon under them to prevent sticking.
- Simmer dumplings: Cover the pot with a slight crack and simmer on low heat for 15 minutes (they should float by this time).
- Let sit: Turn off the heat and let the dumplings sit, covered, in the hot water for another 15 minutes.
Coating:
- Roast the breadcrumbs: While the dumplings are sitting, melt the butter in a large pan. Add the breadcrumbs and roast, stirring almost constantly, for 2โ3 minutes until golden. Add the sugar, stir, and remove from the heat. Stir a few more times to combine.2 ยฝ tablespoons butter + 1 cup breadcrumbs + ยฝ cup granulated sugar
Coat the plum dumplings:
- Remove 2โ3 dumplings at a time with a slotted spoon. Shake gently to help excess water drip back into the pot.
- Coat the dumplings: Place the dumplings into the breadcrumb mixture and turn them carefully with two wooden spoons or spatulas until thickly coated. Transfer to a serving platter and repeat with the remaining dumplings.
- Serve: Sprinkle the remaining breadcrumbs from the pan over the dumplings. Add extra granulated sugar if desired and serve warm.
Notes
- Plums: They are also called Italian prune plums, damson plums, or European plums (Zwetschgen in Germany). I usually buy a larger batch and pick the smallest plums. I donโt recommend using regular round ones; they are often too juicy and big, and can break the dumplings.
- Keep the pit inside the plum: Leaving the pit in prevents the plum from releasing too much juice, which can make the dough sticky and difficult to handle.
- Summer version: Use cherries instead of plums and form much smaller balls using just enough dough to fully surround each cherry.
- Make ahead: You can form the dumplings a few hours in advance and keep them in the fridge. Cook and coat them just before serving.
- Freezing: Place uncooked dumplings on a tray to freeze, then transfer to a freezer bag. Boil them from frozen, adding a few extra minutes to cook through.
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