Austrian Plum Dumplings

    Austrian Plum Dumplings


    37 people made this

    About this recipe: 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.

    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)

    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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