Austrian Plum Dumplings

25/10/2019

These delicious soft plum dumplings are the perfect autumn pudding. They are made by encasing sweet dark plums in a potato dough.

Don't be discouraged by the time it takes to prepare them as it is well worth it. It can also be a fun activity to get the kids engaged in helping you out.

The dough is made with freshly mashed potatoes that have been cooled, then combined with flour and eggs. A great finishing touch is the buttered breadcrumb coating and a dusting of cinnamon and brown sugar. They can be eaten as a dessert or a light meal.

Yield: 18 servings

Prepare: 30 mins

Cook: 55 mins

Storage: Up to 3 days in an airtight container in the fridge or 1 month in the freezer.

Ingredients:

  • 5 large potatoes
  • 2 large eggs
  • 1 tsp salt
  • 2 1/2 cups all-purpose flour
  • 18 damson or Italian prune plums (washed and pitted)
  • 4 tbsp (1/3 pack) butter
  • 1 1/2 cups breadcrumbs
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon

1. Boil the potatoes in their own skin for 20-25 minutes until soft enough to mash. Remove them from the water, peel and mash them properly and leave them to cool before going to the next step.

2. In a large bowl, combine the cooled mashed potatoes, eggs and salt. When well combined, add flour and mix until a soft dough is formed. If the dough is too sticky just add more flour.

3. Bring to boil a large pan of salted water.

4. On a lightly floured surface, roll the dough to 1/3 inch. Cut into 2-inch squares or you can take a small amount of dough in your hands, press it lightly whilst giving it a square form.

5. Place a plum in the centre of each square, fold in half and sealing the edges.

6. Carefully drop the filled dumplings individually into boiling water. Once they float to the surface, continue to cook them for another 3-4 minutes.

7. Meanwhile, melt the butter in a large skillet, add breadcrumbs and stir until browned. Remove from heat and set aside. Mix with brown sugar and cinnamon.

8. Using a slotted spoon, remove the dumplings to a colander to drain. Place the skillet back on the heat and add the dumplings, coating them with the buttered crumbs.

They are best served warm.

Tip: These are extra special if you use Italian prune plums.

Share