Plum Dumplings Recipe

Serves: 4-6 people (makes about 12-15 dumplings)

About This Recipe

Plum dumplings, known as “Zwetschkenknödel” in Austria and “Śliwki w cieście” in Poland, represent the essence of European comfort food – simple ingredients transformed through traditional techniques into something truly special. What makes this recipe remarkable is how the starchy potato dough becomes incredibly tender when boiled, creating the perfect wrapper for the sweet, juicy plums inside. The final coating of buttered breadcrumbs isn’t just for flavor – it’s a crucial textural element that prevents the dumplings from sticking together while adding a delightful crunch. This dish bridges the gap between savory and sweet, making it perfect as a main course, side dish, or dessert.

Ingredients You’ll Need

For the potato dough:

• 2 pounds russet potatoes, unpeeled
• 1 large egg, beaten
• 1 1/4 cups all-purpose flour, plus extra for dusting
• 1 teaspoon salt
• 2 tablespoons semolina flour (optional, for extra texture)

For the filling:

• 12-15 small to medium fresh plums, pitted
• 12-15 sugar cubes or 2-3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

For the coating:

• 4 tablespoons unsalted butter
• 1 1/2 cups fine dry breadcrumbs
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

For serving:

• Extra cinnamon sugar for dusting
• Sour cream or vanilla ice cream (optional)

Getting Your Kitchen Ready

Plan ahead for this recipe, as the potatoes need to be cooked, cooled, and peeled before you can make the dough. Starting the potatoes early in the day or even the night before makes the process much smoother.

Have a large pot ready for boiling the dumplings, and clear plenty of counter space for rolling and shaping. A potato ricer or food mill produces the best texture, but a regular masher will work too.

Preparing the Perfect Potatoes

Place the whole, unpeeled potatoes in a large pot and cover with cold water by about 2 inches. Bring to a boil and cook for 25-35 minutes, depending on size, until they’re completely tender when pierced with a knife.

Drain the potatoes and let them cool just enough to handle safely. While they’re still warm, peel off the skins – they should slip off easily when the potatoes are properly cooked.

Pass the peeled potatoes through a potato ricer or food mill while they’re still warm. This creates the smoothest, lump-free texture that’s essential for tender dumplings. If using a masher, work quickly and mash until completely smooth.

Creating the Dumpling Dough

Let the mashed potatoes cool to room temperature before proceeding. Hot potatoes will cook the egg and make the dough difficult to work with.

Make a well in the center of the cooled potatoes and add the beaten egg, salt, and semolina flour if using. Begin incorporating the flour gradually, starting with about 3/4 cup.

Work the mixture gently with your hands, adding more flour as needed until you have a soft, slightly sticky dough that holds together. Don’t overwork it – the goal is to use just enough flour to make the dough manageable.

Preparing the Plums

Wash and dry the plums thoroughly. Cut a small slit in each plum and remove the pit carefully, trying to keep the plum as intact as possible.

If using sugar cubes, place one cube inside each pitted plum. If using granulated sugar, mix it with the cinnamon and place about half a teaspoon inside each plum cavity.

The sugar will dissolve during cooking, creating a sweet syrup inside each dumpling that complements the natural tartness of the plums.

Shaping Your Dumplings

Dust your work surface generously with flour. Divide the potato dough into 12-15 portions, roughly equal in size.

Working with one portion at a time, flatten it in your palm to create a circle about 4 inches across. Place a prepared plum in the center.

Carefully wrap the dough around the plum, sealing the edges completely. Roll gently between your palms to create a smooth, round dumpling. Make sure there are no thin spots or holes where the filling might leak out.

The Boiling Process

Bring a large pot of salted water to a gentle boil. The water should be deep enough to cover the dumplings completely with room to move around.

Carefully lower the dumplings into the water using a slotted spoon. Don’t overcrowd the pot – cook in batches if necessary.

Maintain a gentle boil and cook for 8-12 minutes. The dumplings will initially sink, then rise to the surface when they’re nearly done. Continue cooking for 2-3 minutes after they float.

Testing for Doneness

Remove one dumpling and cut it open to check that the dough is cooked through and no longer raw or gummy in the center. The plum inside should be tender and juicy.

If the dumplings seem undercooked, return them to the water for another 2-3 minutes. Properly cooked dumplings will feel firm but tender when pressed gently.

Creating the Golden Coating

While the dumplings cook, melt the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring constantly, for 3-5 minutes until they turn golden brown and smell toasty.

Remove from heat and stir in the sugar, cinnamon, and pinch of salt. This mixture should smell wonderfully aromatic and look evenly golden.

The Final Assembly

Using a slotted spoon, carefully remove the cooked dumplings from the water and let them drain briefly. While they’re still hot and slightly moist, roll each dumpling in the buttered breadcrumb mixture.

Make sure each dumpling is completely coated with the breadcrumb mixture. The coating will stick better to the warm, slightly moist surface of the freshly cooked dumplings.

Serving Your Creation

Arrange the coated dumplings on a serving platter and dust lightly with additional cinnamon sugar for extra sweetness and visual appeal.

Serve immediately while the dumplings are still warm and the coating is at its crispiest. The contrast between the warm, soft interior and the crunchy coating is part of what makes this dish so special.

Traditional Accompaniments

While delicious on their own, plum dumplings are often served with a dollop of thick sour cream or a scoop of vanilla ice cream. The cool, creamy accompaniment balances the warm spices and sweet fruit.

Some families serve them with a simple butter sauce or a light dusting of powdered sugar instead of the breadcrumb coating for a different but equally traditional presentation.

Tips for Perfect Results

Choose plums that are ripe but still firm. Overripe plums will become mushy during cooking and may cause the dumplings to fall apart.

Don’t make the dough too far ahead of time, as it can become sticky and difficult to work with. Fresh dough handles much better.

If your dough feels too sticky, add flour gradually – but remember that too much flour will make the dumplings heavy and dense.

Make-Ahead and Storage

Shaped dumplings can be frozen on a baking sheet, then stored in freezer bags for up to 2 months. Cook them directly from frozen, adding a few extra minutes to the boiling time.

Leftover cooked dumplings can be reheated gently in a steamer or microwave, though they’re best enjoyed fresh and hot.

Seasonal Variations

While plums are traditional, this dumpling technique works beautifully with other stone fruits like apricots or small peaches. Adjust the cooking time slightly based on the size and firmness of the fruit.

In winter, try using firm pears or even apple quarters for a different but equally delicious variation.

These Plum Dumplings represent the beautiful simplicity of European comfort cooking, where humble ingredients like potatoes and seasonal fruit are transformed into something truly special through time-honored techniques. Each bite delivers the perfect combination of textures and flavors that have made this dish a cherished tradition across many cultures, proving that the most satisfying meals often come from the most straightforward ingredients prepared with care and love.