📝 About This Recipe
A beloved treasure of Central European cuisine, these dumplings feature succulent Italian prune plums encased in a delicate, pillowy potato dough. As the dumplings simmer, the fruit softens into a warm, jammy center that contrasts beautifully with the crunch of buttery, cinnamon-spiced breadcrumbs. This dish perfectly captures the rustic elegance of stone fruit season, offering a comforting balance of tart fruit and sweet, toasted topping.
🥗 Ingredients
The Potato Dough
- 2 lbs Starchy Potatoes (Russet or Yukon Gold, boiled in skins and peeled)
- 1.5 cups All-Purpose Flour (plus extra for dusting)
- 2 tablespoons Unsalted Butter (melted and cooled)
- 1 large Egg (beaten)
- 1/2 teaspoon Salt
- 2 tablespoons Semolina Flour (optional, for added structure)
The Fruit Filling
- 12-15 pieces Italian Prune Plums (small, firm, and ripe)
- 12-15 pieces Sugar Cubes (one for each plum)
- 1 teaspoon Ground Cinnamon (for dusting the sugar)
The Toasted Topping
- 6 tablespoons Unsalted Butter
- 1 cup Breadcrumbs (plain, fine crumbs)
- 1/4 cup Granulated Sugar
- 1/2 teaspoon Ground Cinnamon
- 2 tablespoons Powdered Sugar (for final dusting)
👨🍳 Instructions
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1
Boil the whole potatoes in their skins until fork-tender, about 25-30 minutes. Drain and let them steam dry for a few minutes before peeling while still warm.
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2
Pass the warm peeled potatoes through a potato ricer into a large bowl. This ensures a light, lump-free dough. Let the riced potatoes cool completely.
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3
While potatoes cool, prepare the plums. Slice a small slit lengthwise in each plum to remove the pit, but keep the fruit mostly whole. Replace the pit with a sugar cube lightly dusted in cinnamon.
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4
To the cooled potatoes, add the beaten egg, melted butter, salt, and semolina. Gradually mix in the flour by hand until a soft, slightly tacky dough forms. Do not overwork the dough or it will become gummy.
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5
Bring a large pot of lightly salted water to a gentle simmer. Do not let it reach a rolling boil, as this can break the dumplings.
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6
On a floured surface, roll the dough into a log and cut it into 12-15 equal pieces. Flatten each piece into a circle about 1/4 inch thick.
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7
Place a prepared plum in the center of a dough circle. Gently wrap the dough around the fruit, pinching the seams tightly to seal. Roll it between your palms to form a smooth, round ball.
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8
Carefully lower the dumplings into the simmering water using a slotted spoon. They will initially sink to the bottom; gently nudge them with a spoon to ensure they don't stick.
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9
Simmer the dumplings for 10-12 minutes. Once they rise to the surface, let them cook for another 2-3 minutes to ensure the plum inside is heated through.
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10
While the dumplings simmer, melt 6 tablespoons of butter in a large skillet over medium heat. Add the breadcrumbs and toast, stirring constantly, until golden brown and fragrant.
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11
Remove the skillet from heat and stir in the 1/4 cup sugar and 1/2 teaspoon cinnamon into the toasted crumbs.
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12
Use a slotted spoon to remove the cooked dumplings from the water, draining them well. Immediately roll them in the warm breadcrumb mixture until generously coated.
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13
Transfer to a serving platter, sprinkle with any remaining crumbs, and finish with a light dusting of powdered sugar.
💡 Chef's Tips
Use 'old' starchy potatoes for the best texture; waxy new potatoes contain too much moisture for a stable dough. If your dough feels too sticky, add flour one tablespoon at a time, but be careful—too much flour makes the dumplings heavy. Always test one 'dummy' dumpling first to ensure the dough holds together in the simmering water. Ensure the plums are dry before wrapping them in dough to prevent the seal from slipping open. If you can't find Italian prune plums, small apricots make an excellent substitute with the same method.
🍽️ Serving Suggestions
Serve warm as a sweet main course, just as they do in Austria and Bavaria. Pair with a dollop of cold sour cream or lightly sweetened whipped cream to balance the tartness. A glass of sweet dessert wine like a Riesling Auslese complements the fruit perfectly. Offer a side of warm vanilla sauce or a splash of rum-infused melted butter for extra indulgence. Serve alongside a hot cup of coffee or Earl Grey tea for a traditional afternoon treat.