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Plum dumplings

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Plum dumplings are sweet and tender. Great as a dessert or a sweet dinner. Make them now from the fresh plums, or use frozen ones during the winter period.

W e eat a lot of dumplings in Poland. The most popular are the savory ones, but you can also find many sweet variations. While living in Denmark, I often enjoy coming back to my roots, and prepare some delicious dumpling dinner. Although this recipe is originated in Hungary, it's also a very popular dish in among Poles.

The potato based dough is very soft and tender, and you can use other fruits, like strawberries, peaches or even chocolate to stuff your dumplings.

Give it a try and let me know what you think!

 
Print Recipe
Plum dumplings recipe
Prep Time 1 h
Servings
people
Ingredients
Dumplings
Topping
Prep Time 1 h
Servings
people
Ingredients
Dumplings
Topping
Instructions
  1. Cook the potatoes until soft. Mash them in blender, until smooth. Leave to cool down.
  2. Cut plums onto half and remove the pit. Set aside.
  3. In the stand mixer bowl combine mashed potatoes, flour, eggs, yolk and nutmeg. Mix until you get an elastic, smooth dough. In the separate bowl mix sugar with cinnamon.
  4. Move the dough to the table, covered with flour and form a long roll. Cut into pieces. Flatten each piece to form a round "pancake". Put one plum half on the "pancake", and add one tea spoon of cinnamon sugar in the place of pit, and cover with the other half.
  5. Continue with the remaining dough.
  6. Boil the water in a big pot (around 5l). Add a pinch of salt and boil your dumplings for a few minutes, until they float to the surface.
  7. Serve warm with breadcrumbs and cinnamon.
Topping
  1. Melt the butter on the pan. Add breadcrumbs and fry until golden brown. Transfer into a bowl and mix with sugar and cinnamon.
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