This is the best plum dumplings recipe, and if you put it on the table, no one can resist the temptation to devour this dessert. This recipe marked my childhood and I didn't know anyone who said he didn't like the dish.
There are countless dumpling recipes in the world, stuffed or not and cooked in different ways. This is an Eastern European recipe, found especially in Hungary (szilva gombóc) and Romania (galuste cu prune), and is usually stuffed with plums or apricots.
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In our family, this dish is consumed as a main course after a consistent soup such as white bean soup with smoked ribs or Hungarian goulash.
To give you a general idea about the best plum dumplings recipe, it is a dough with potatoes, from which we will make some balls filled with plums, we will boil them and we will roll them in fried breadcrumbs and sugar.
Starting With Ingredients
We need a kilo of potatoes, which we will boil in their skins and then crush them. I chose white potatoes because they are softer and we can crush them better.
We still need 500 g of wheat flour, you can use any type because it is not a pretentious recipe and two whole eggs.
For the filling, we will use plums, but because I did not find suitable plums from which to remove the seeds and to be flavoured, I used prunes. Over these prunes (but also if I used plums) I will put in the filling and a little sugar with cinnamon.
And last but not least, we need about 250 g of breadcrumbs, which after frying in butter, we will mix with 3 tablespoons of sugar.
How to Make the Best Plum Dumplings Recipe?
Preparing the Ingredients
We start with the potatoes, which, as I said, we boil in cold water with a little salt. Depending on their size, it will be the cooking time, I boiled for about 30 minutes.
If you want, they can be boiled in the form, cleaned and cut into cubes, as for mashed potatoes. But then they will absorb more water in them and we will need more flour, which I do not want.
After they have boiled, let them cool a little, so that we can clean them, but not cool them completely.
Now we can crush them until we get a kind of mashed potatoes, but whoever wants can also grate them.
But to save time, while the potatoes are boiling, we start frying the breadcrumbs. For this, I melted about 50 g of butter in a pan and over which I fried the breadcrumbs. Fry for about 10-15 minutes, stirring constantly until it turns a golden colour.
Also, in a small bowl or cup, mix four tablespoons of sugar with a teaspoon of cinnamon powder, which we will put over the prunes.
Make the Dough for the Plum Dumplings
For this, over the mashed and still hot potatoes, put flour and a teaspoon of salt.
Break the two eggs over them.
Knead the ingredients by hand, as I did, or with the help of a dough mixer, until we obtain a homogeneous dough, which peels off the walls of the bowl but which will still be sticky.
Until we work with the dough, boil the water in a pot, together with a spoonful of salt, in which we will boil the dumplings.
Put the dough on a work table well sprinkled with flour, so that the dough does not stick.
Spread the dough with a paddle, up to 0.5-1 cm thick. Depending on the thickness of the dough, we will get bigger or smaller balls.
Using a pizza cutter or knife, cut the dough into squares measuring approximately 10x10 cm. The size is approximate, depending on how big you want the balls to be.
Filling the Dough
Take one piece of dough in turn and put two prunes in the middle (or one plum).
Pour a teaspoonful of sugar and cinnamon mix over the prunes.
We join the four corners and roll in the hand until we get a ball.
We continue with the other squares until we fill them all and get balls.
From the edges of the remaining dough, we rolled some finger-sized shapes, which we do not fill.
Boil the Dumplings
If the water has started to boil, put the dumplings in the water, 5-6 at a time, not more. After two minutes, if it has not risen to the surface, shake the pot a little because the dumplings tend to stick to the bottom of the pot.
Boil the dumplings for about five minutes, after they have risen to the surface, depending on their size. We take them out with a spoon and roll them in the fried and sweet breadcrumbs until they are completely covered.
We continue the operation until we finish all the dumplings and finger dumplings.
This was in my opinion the best plum dumplings recipe, which is ready to serve.
Serving the Plum Dumplings
I like to serve them warm with a little powdered sugar on top.
It is a delicious recipe, once you have tasted it, I am sure it will become one of your preferences.
If you like the best plum dumplings recipe, on our blog you will find other delicious dessert recipes like:
- Easy Cinnamon Apple Pancakes Recipe
- Best Sweet Cornbread Recipe
- Perfect Yeast Doughnuts
- Cottage Cheese Donuts
- Best Raspberry Cheesecake Recipe
- Cream Cheese Filling Crepes Recipe
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Best Plum Dumplings Recipe
Ingredients
Dough
- 1 kg potatoes
- 500 g wheat flour
- 2 pieces whole eggs
- 1 teaspoon sea salt
Filling
- 40 pieces prunes
- 4 tablespoon caster sugar
- 1 teaspoon cinnamon powder
Cover
- 250 g bread crumbs
- 50 g unsalted butter
- 2 tablespoon caster sugar
Instructions
- Boil the potatoes in cold water with a little salt. Let them cool a little, so that we can clean them, but not to cool them completely, and crush them until we get a kind of mashed potatoes. Melted the butter in a pan and over which fried the breadcrumbs. Fry for about 10-15 minutes, stirring constantly until it turns a golden colour.
- Over the mashed and still hot potatoes, put flour and a teaspoon of salt, and break the two eggs over them. Knead the ingredients by hand until we obtain a homogeneous dough, which peels off the walls of the bowl but which will still be sticky. Put the dough on a work table well sprinkled with flour, so that the dough does not stick. Spread the dough with a paddle, up to 0.5-1 cm thick. Using a pizza cutter or knife, cut the dough into squares measuring approximately 10×10 cm.
- Take one piece of dough in turn and put two prunes in the middle (or one plum). Pour a teaspoonful of sugar and cinnamon mix over the prunes. Join the four corners and roll in the hand until we get a ball. continue with the other squares, until we fill them all and get balls. From the edges of the remaining dough, we rolled some finger-sized shapes, which we do not fill.
- Until we work with the dough, boil the water in a pot, together with a spoonful of salt, in which we will boil the dumplings. If the water has started to boil, put the dumplings in the water, 5-6 at a time, not more. After two minutes, if it has not risen to the surface, shake the pot a little because the dumplings tend to stick to the bottom of the pot. Boil the dumplings for about five minutes. Take them out with a spoon and roll them in the fried and sweet breadcrumbs, until they are completely covered.
- Serve them warm with a little powdered sugar on top.
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