Plum Dumplings - A Classic Eastern European Dessert

plum dumplings with breadcrumb coating, one cut in the middle to show the plum.

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Plum Dumplings - A Classic Eastern European Dessert

These soft, buttery plum dumplings are a classic Eastern European dessert! Juicy plums wrapped in potato dough and coated in golden breadcrumbs - pure comfort in every bite.

Prep Time1

Cook Time15

Course: Dessert

Cuisine: Austrian, Eastern Europe, German, Hungarian, Romanian

Diet: Vegetarian

Servings: plum dumplings

Calories: 263kcal

Author: Adina

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
¾ cup + 1 tablespoon all-purpose flour
¼ 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 ½ tablespoons butter
1 cup breadcrumbs
½ cup granulated sugar + more for serving if desired

US - EU

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 15–20 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.
¾ cup + 1 tablespoon all-purpose flour +¼ 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 1.5–2 inches (4–5 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 2–3 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 2–3 minutes until golden. Add the sugar, stir, and remove from the heat. Stir a few more times to combine.
2 ½ tablespoons butter + 1 cup breadcrumbs + ½ cup granulated sugar

Coat the plum dumplings:

Remove 2–3 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 don’t 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.

Nutrition