Cherry Plum Dumplings Recipe is a delightful dessert that hails from Eastern Europe, capturing the essence of sweet, ripe plums wrapped in a tender potato dough. These dumplings are not just a treat for the taste buds but also a nostalgic journey back to family kitchens where the aroma of freshly made dumplings fills the air. The combination of soft dumpling dough and juicy plums creates a comforting dessert that pairs perfectly with a sprinkle of icing sugar or a drizzle of cream. Let’s dive into how to make these delicious little bites of happiness!
Why You’ll Love This Cherry Plum Dumplings Recipe
This recipe is not just another dessert; it is an experience! Here are a few reasons why you will adore making cherry plum dumplings:
- They are incredibly easy to make, making it perfect for all skill levels.
- These dumplings are a delightful way to use seasonal plums.
- They bring a taste of Eastern European tradition right to your kitchen.
- Enjoy them warm or at room temperature, making them versatile.
- They can be served with cream or sugar, enhancing their flavor.
- Perfect for family gatherings or as a comforting weekday dessert.
With this easy cherry plum dumplings recipe, you’ll impress your friends and family without spending hours in the kitchen!
Ingredients for Cherry Plum Dumplings Recipe
Gather these items:
- 6 plums (pitted and halved)
- 3 tablespoons icing sugar (powdered sugar or confectioners sugar)
- 1½ pounds potatoes (Yukon gold recommended)
- 2 large eggs
- ⅛ teaspoon salt
- 1⅛ cup all-purpose flour (1/8 cup = 2 tablespoons)
- ⅓ cup wheat semolina
- 3 tablespoons unsalted butter
- 1½ cups plain breadcrumbs
- 6 tablespoons sugar
How to Make Cherry Plum Dumplings Recipe Step-by-Step
- Step 1: Wash and dry the plums, then cut each in half and remove the pits. Sprinkle them with icing sugar and toss gently to coat.
- Step 2: Wash and scrub the potatoes. Boil them whole with skins on until fork-tender, about 40 to 60 minutes. Drain and allow them to cool completely.
- Step 3: Melt butter in a skillet over low heat. Add breadcrumbs and cook, stirring frequently, until golden brown. Stir in the granulated sugar and allow the mixture to cool completely.
- Step 4: Once the potatoes are cool enough to handle, peel off the skins by running them under cold water for easier removal. Finely shred the potatoes into a bowl. Add eggs, salt, flour, and semolina to the shredded potatoes. Mix thoroughly until the dough is sticky but uniform.
- Step 5: Bring a pot of water to a rolling boil. Add vegetable oil to prevent sticking.
- Step 6: Wet your hands and divide the dough into 12 equal portions. Flatten each piece to about ¼ inch thick. Place half a sugared plum in the center, fold, and seal into a ball.
- Step 7: Add 3 to 4 dumplings to the boiling water. Cook until they float, signaling they are done. Use a slotted spoon to transfer them to the skillet with breadcrumbs and toss to coat.
- Step 8: Allow the dumplings to cool slightly before serving warm or at room temperature for the best texture and flavor.
Pro Tips for the Best Cherry Plum Dumplings Recipe
Keep these in mind:
- Use Yukon gold potatoes for the best results.
- Ensure dumplings are sealed well to prevent filling from leaking.
- For a twist, try adding a sprinkle of cinnamon to the sugar coating!
- Make sure not to overcrowd the pot while boiling for even cooking.
Best Ways to Serve Cherry Plum Dumplings Recipe
Here are a few ideas for serving:
- Drizzle with fresh cream for a rich flavor.
- Serve with a dusting of sugar for a touch of sweetness.
- Pair them with vanilla ice cream for a delightful contrast.
These serving suggestions will enhance your homemade cherry plum filled dumplings beautifully!

How to Store and Reheat Cherry Plum Dumplings Recipe
Store any leftover dumplings in an airtight container in the refrigerator for up to three days. To reheat, gently steam them or warm them in a skillet with a little butter. This method brings back their original softness and flavor, perfect for meal prep!
Frequently Asked Questions About Cherry Plum Dumplings Recipe
What’s the secret to perfect Cherry Plum Dumplings?
The secret lies in the dough! Ensure the potato mixture is well combined but not too sticky. Adjust with a bit of flour or semolina if necessary to achieve the right consistency.
Can I make Cherry Plum Dumplings ahead of time?
Absolutely! You can prepare the dumplings and freeze them before boiling. Just cook them straight from the freezer when you’re ready to enjoy.
How do I avoid common mistakes with Cherry Plum Dumplings?
To avoid common mistakes, make sure the dough is not too wet. Also, ensure the dumplings are sealed well to prevent them from bursting during cooking.
Variations of Cherry Plum Dumplings Recipe You Can Try
Explore these fun variations:
- Substitute cherries for plums for a different flavor.
- Add herbs like mint or basil to the dough for a fresh twist.
- Try different coatings, such as crushed nuts instead of breadcrumbs.
- Make a savory version by using cheese filling instead of fruit!
With these variations, you’ll find new favorites and keep your cherry plum dumplings exciting and delicious!

For more delicious dessert ideas, check out our Cranberry Bliss Cupcakes Recipe or try making Nutella Snowball Cookies. If you’re looking for a comforting meal, our Slow Cooker Tuscan Chicken Meatballs and Gnocchi Recipe is a must-try!
Print
Cherry Plum Dumplings Recipe: A Sweet Delight to Savor
- Total Time: 1 hour 30 minutes
- Yield: 12 dumplings 1x
- Diet: Vegetarian
Description
Cherry Plum Dumplings are a traditional Eastern European dessert made with potato dough wrapped around sweet, sugared plum halves.
Ingredients
- 6 plums (pitted and halved)
- 3 tablespoons icing sugar (powdered sugar or confectioners sugar)
- 1½ pounds potatoes (Yukon gold recommended)
- 2 large eggs
- ⅛ teaspoon salt
- 1⅛ cup all-purpose flour (1/8 cup = 2 tablespoons)
- ⅓ cup wheat semolina
- 3 tablespoons unsalted butter
- 1½ cups plain breadcrumbs
- 6 tablespoons sugar
Instructions
- Wash and dry the plums, cut in half and remove pits. Sprinkle with icing sugar and toss gently to coat.
- Wash and scrub potatoes. Boil whole with skins until fork tender, about 40 to 60 minutes. Drain and cool completely.
- Melt butter in a skillet over low heat. Add breadcrumbs, stirring until golden brown. Mix in sugar and cool.
- Once cool, peel potatoes under cold water. Finely shred into a bowl. Add eggs, salt, flour, and semolina. Mix until sticky and uniform.
- Bring a pot of water to a rolling boil. Add vegetable oil to prevent sticking.
- Wet hands, divide dough into 12 portions. Flatten, place half a plum in the center, fold and seal into a ball.
- Add 3 to 4 dumplings to boiling water. Cook until they float. Transfer to the skillet with breadcrumbs and toss to coat.
- Allow to cool slightly. Serve warm or at room temperature for best texture.
Notes
- Use Yukon gold potatoes for best results.
- Ensure dumplings are sealed well to prevent filling from leaking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Boiling
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 dumpling
- Calories: 210
- Sugar: 6g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg












Leave a Reply