Plum Dumplings
These classic plum dumplings are an irresistible sweet dish from German cuisine, featuring juicy plums encased in delicate potato dough and served with crispy buttered breadcrumbs. A true delight for all ages, perfect as a dessert or a sweet main course.
Published on: · Last updated:
Introduction
Plum dumplings, a true classic of German cuisine, are more than just a sweet dish – they are a piece of culinary tradition that evokes comfort and a sense of home. Originally widespread in Southern Germany and Austria, where ripe plums adorn the trees in late summer, these delicate dumplings have found their firm place in many family recipes. They embody the simple yet refined kind of home cooking that conjures up a dish that warms the heart and soul from just a few, high-quality ingredients. The combination of the soft potato dough, the juicy sweetness of the filled plums, and the crunchy buttered breadcrumbs makes every bite a delight. They are often served as a sweet main course on mild autumn days or as a special end to a family meal.
Ingredients
- 800g floury potatoes
- 200g all-purpose flour
- 1 egg (medium)
- 1 TL salt
- 8 plums
- 8 TL sugar
- 1 TL ground cinnamon
- 50g butter
- 50g breadcrumbs
Instructions
- Peel and quarter the potatoes, then boil them in salted water for about 20-25 minutes until soft. Drain them, let them steam briefly, and then press them through a potato ricer or mash them while still hot.
- Let the mashed potatoes cool down slightly. Add the flour, egg, and salt, and quickly knead everything into a smooth dough. Do not knead too long, otherwise the dough will become sticky.
- Wash and pit the plums. Fill each plum with 1 teaspoon of sugar and a pinch of cinnamon.
- On a floured surface, form the potato dough into a roll and divide it into 8 equal pieces. Flatten each piece of dough, place a filled plum on top, and carefully seal the dough around it to form a ball.
- Bring a large pot of salted water to a boil. Carefully add the dumplings and reduce the heat so that the water is just simmering. Let the plum dumplings simmer for about 15-20 minutes until they float to the surface.
- Meanwhile, melt the butter in a pan and toast the breadcrumbs in it over medium heat until golden brown, stirring constantly.
- Remove the cooked dumplings from the water with a slotted spoon, let them drain well, and immediately roll them in the buttered breadcrumbs until fully coated.
- Serve the plum dumplings warm, optionally sprinkled with an extra pinch of cinnamon or dusted with powdered sugar.
Nutrition
Tips & Variations
- Instead of plums, you can also use apricots or cherries.
- Prepare the dough the day before and store it in the refrigerator.
- Do not knead the dough for too long, otherwise it will become sticky.
- Serve the dumplings with vanilla sauce or poppy seed sugar.
- For a vegan version, replace egg with a flax egg and butter with plant-based margarine.
Frequently Asked Questions
- Why do my plum dumplings turn out mushy?
- This can happen if the potato dough contains too much liquid or the potatoes were not floury enough. Make sure to let the cooked potatoes steam out well.
- Can I freeze plum dumplings?
- Yes, you can freeze uncooked dumplings. Lay them on a tray and flash freeze them, then store them in a freezer bag. Cooked dumplings can also be frozen, preferably without breadcrumbs.
- How long do cooked plum dumplings last in the refrigerator?
- Cooked plum dumplings will last about 2-3 days in the refrigerator. Store them in an airtight container to keep them fresh.
- Which type of potato is best for the dough?
- Floury potato varieties are best suited for plum dumplings, as they contain less moisture, making the dough firmer.