Austrian Plum Dumplings

    (37)
    2 hours 15 min

    These dumplings are made by encasing sweet dark plums in a potato dough. They are then boiled and rolled in sweetened toasted breadcrumbs. These are extra special if you can get your hands on Italian prune plums.


    39 people made this

    Ingredients
    Makes: 12 dumplings

    • 4 large maris piper potatoes
    • 1/2 teaspoon salt
    • 1 tablespoon softened butter
    • 2 eggs, beaten
    • 4 tablespoons farina or fine semolina
    • 125g plain flour or as needed
    • 12 plums or Italian prune plums
    • 12 sugar cubes
    • 115g unsalted butter, melted
    • 4 tablespoons caster sugar
    • 110g dry breadcrumbs
    • additional melted butter and sugar for garnish (optional)

    Method
    Prep:45min  ›  Cook:1hr  ›  Extra time:30min cooling  ›  Ready in:2hr15min 

    1. Scrub potatoes and place them into a large saucepan with enough water to cover. Bring to the boil and cook until tender, about 40 minutes. Drain and cool. When potatoes are cool enough to handle, peel and press through a potato ricer into a large bowl. Set aside to cool. This part of the process can be done as much as one day in advance.
    2. In a large bowl, mix together the prepared potatoes, salt, egg and 1 tablespoon of butter until well blended. Gradually stir in the farina/fine semolina and then the flour. If dough is still wet, more flour can be mixed in. Turn dough out onto a floured surface and knead until smooth, about 5 to 10 minutes.
    3. Split open each plum where it cracks and remove the stone. Replace each stone with a sugar cube and close.
    4. On a floured surface, roll out the dough to 5mm thickness. Cut into twelve 7.5cm squares. Place one plum into each square and bring the corners around to the top. Pinch together all of the seams to seal.
    5. Bring a large saucepan of water to a slow boil. Place about 4 dumplings into the water at a time. Once they float to the surface, continue to cook them for about 5 more minutes. Transfer cooked dumplings to a covered bowl and keep warm.
    6. Melt the remaining 115g of butter in a small frying pan over medium heat. Stir in breadcrumbs and 4 tablespoons of sugar. Continue to cook and stir until browned. Remove the breadcrumbs to a plate and roll warm dumplings in the mixture until entirely coated. To serve, place a dumpling or two on a plate, sprinkle with a little sugar and a little extra melted butter, if desired.
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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (33)

    by
    37

    Hi guys! I'm the submitter of this recipe and I just wanted to say how happy I am that this dish has brought back many wonderful memories for you. I stated that these were time consuming and I certainly wasn't kidding because I'm making them now as I'm writing. "Prairie Dixie", I give you so much credit for saying that you'll be making this every fall for the rest of your life. I haven't made my own recipe in several years and I now know why!! I am however, making 32 of them, so it's taking a bit of time. I just wanted to say that some of my raw "knoedels" were sticking to the plate and breaking open the dough, so I went back and used cooking spray on the plate. It helped a lot. I hope my Oma is looking down and smiling at me because I'm definitely looking up at her and appreciating all of her efforts and of course, love. Happy cooking gang!  -  13 Oct 2006  (Review from Allrecipes US | Canada)

    by
    31

    Update: I combined this recipe with 'Peach Dumplings' on this site. I wasn't sure what farina was, so I just added more flour. Thanks so much, Linda, Caleb and I had such fun making this. It was messy but so worth it! (See posted pics). You're as sweet as a sugar cube ! (: Love you! ~Day~ Original review: This recipe is so awesome, and I was extremely pleased to see such a treasured heirloom recipe submitted here. My family used to make peach dumplings like this, but I thought the sugarcube in the center was such a nice touch! It added an extra sweetness to an already wonderful recipe! The best recipes in the world are the ones made with love and time, and this is definately one of those recipes. Thank you so much, Linda, for sharing this recipe!  -  08 Jul 2007  (Review from Allrecipes US | Canada)

    by
    26

    Great! My Austrian grandmother also makes these, and I'm glad mine turned out as well as hers. I tried this recipe twice, once making the potatoe dough from scratch and then using store bought potato dumpling mix. Both work great, but the store bought method is a lot faster  -  04 Oct 2002  (Review from Allrecipes US | Canada)

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