Plum Dumplings

4.4
(29)

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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Prep Time:
1 hrs 30 mins
Cook Time:
45 mins
Total Time:
2 hrs 15 mins
Servings:
10
Yield:
25 dumplings

Ingredients

  • 25 Italian prune plums

  • 3 tablespoons sugar

  • 2 large potatoes, peeled and quartered

Dough:

  • 2 ½ cups all-purpose flour

  • 1 teaspoon sugar

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 3 egg yolks

  • 2 tablespoons shortening or butter, softened

Sauce:

  • ½ cup butter

  • 1 ½ cups dark brown sugar

  • ¼ cup fine dry bread crumbs

Directions

  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.

Nutrition Facts (per serving)

519 Calories
14g Fat
94g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 519
% Daily Value *
Total Fat 14g 18%
Saturated Fat 7g 36%
Cholesterol 86mg 29%
Sodium 236mg 10%
Total Carbohydrate 94g 34%
Dietary Fiber 5g 18%
Total Sugars 53g
Protein 7g
Vitamin C 30mg 151%
Calcium 75mg 6%
Iron 3mg 16%
Potassium 661mg 14%

* 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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