Potato Plum Dumplings
Potato Plum Dumplings are a traditional Austrian fruit-filled dessert.Soft potato dough surrounds whole ripe plums or plums with their pits removed.The dumplings are gently boiled until tender and cooked through.Buttery toasted breadcrumbs provide a delicious crisp contrast.Cinnamon and sugar add warmth and sweetness to the finished dish.They are best served warm while the plum filling is juicy and fragrant.
Ingredients
For the Potato Dough
- 750 g potatoes, preferably floury/starchy potatoes
- 150–180 g all-purpose flour
- 30 g unsalted butter, melted
- ½ teaspoon salt
- 1 tablespoon semolina, optional
For the Filling
- 10–12 small ripe plums
- 10–12 small sugar cubes or approximately 2–3 tablespoons brown sugar
- ½ teaspoon ground cinnamon, optional
For the Breadcrumb Topping
- 75 g fine breadcrumbs
- 50 g unsalted butter
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
For Serving
- Powdered sugar, optional
- Additional melted butter, optional
Instructions
- Wash the potatoes and boil them in their skins until completely tender.Drain well and allow them to cool enough to handle.Peel the potatoes while still warm
- Pass the cooked potatoes through a potato ricer or mash them until completely smooth.Avoid leaving large lumps, as they can make the dough difficult to work with.Allow the potatoes to cool until warm rather than hot.
- Place the mashed potatoes in a large bowl.Add the flour, egg, melted butter, salt, and optional semolina.Mix gently until a soft dough forms.Do not overwork the dough. Add a little more flour only if it is too sticky to handle.
- Divide the potato dough into approximately 10–12 equal portions.Flatten each portion into a small disk
- Place one prepared plum in the center of each piece of dough.Carefully bring the dough around the fruit and pinch the edges together.Roll gently between your palms to create a smooth, sealed dumpling.Make sure there are no openings through which the plum juice can escape.
- Avoid a vigorous boil because rough bubbling can cause the dumplings to break apart.Cook for approximately 12–15 minutes, depending on their size.When cooked, the dumplings should rise toward the surface and feel tender.
- Toast gently, stirring frequently, until golden and fragrant.
- Place them into the skillet with the cinnamon breadcrumbs and gently roll them until completely coated.
- Arrange the dumplings on serving plates.Dust with powdered sugar if desired.Serve warm with additional melted butter or a spoonful of lightly sweetened cream.
Notes
- Use starchy potatoes: Floury potatoes create lighter and more tender dough.
- Avoid watery potatoes: Excess moisture can make the dough sticky.
- Rice the potatoes: This creates a smoother dough than coarse mashing.
- Don't overmix: Excessive kneading can make potato dough dense.
- Choose ripe but firm plums: They should be sweet but firm enough to handle.
- Seal carefully: Any opening can allow the fruit juices to escape during cooking.
- Simmer gently: Rapid boiling can cause the dumplings to split.
- Serve immediately: They are especially delicious while warm.