Recipes Desserts Macedonian Plum Dumplings 5.0 (6) 5 Reviews 1 Photo Traditional Macedonian recipe from my great-grandmother. The plums needed to make this are only available in late August. Recipe by EMSEV333 Published on June 18, 2020 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 1 hr 30 mins Cook Time: 45 mins Total Time: 2 hrs 15 mins Servings: 16 Yield: 16 dumplings Jump to Nutrition Facts Ingredients 3 tablespoons butter 1 cup dry bread crumbs 4 large russet potatoes, peeled 1 tablespoon butter 2 cups all-purpose flour 1 egg 1 pinch salt 16 Italian prune plums, pitted and left whole 16 teaspoons white sugar, divided Directions 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. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 231 Calories 4g Fat 45g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 231 % Daily Value * Total Fat 4g 5% Saturated Fat 2g 11% Cholesterol 19mg 6% Sodium 90mg 4% Total Carbohydrate 45g 16% Dietary Fiber 4g 13% Total Sugars 12g Protein 5g Vitamin C 24mg 122% Calcium 32mg 2% Iron 2mg 11% Potassium 527mg 11% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved