Description
Cherry Plum Dumplings are a traditional Eastern European dessert made with potato dough wrapped around sweet, sugared plum halves.
Ingredients
Scale
- 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