Oh hello there!
Can we talk a bit about these gorgeous little plum dumplings I made on the weekend?
These are what happy childhood memories are made of.
Plum dumplings are definitely waaaaay up there on my list of ultimate comfort foods. Fortunately, I grew up in a home that was always filled with homemade goodness so my comfort food…is more of a lengthy list. Can anyone really pick just ONE? Don’t you also find that your comfort foods change by the season? On that thought, plum dumplings are a traditional Austrian dish so my theory is you should be able to have a comfort food per country or cuisine. Makes total sense, right?
Growing up, plum dumplings would just appear in my house. Mom would never give us a heads up that they were being made and as soon as they showed up, they were gone. That also means that the process of making them was also a secret until very recently. Sure…my mom might say we weren’t around to help but I secretly think she’s of the same mindset I am…my kitchen, my domain, stay out. There really is truth to the saying “too many cooks spoil the broth” isn’t there? I like my personal space in the kitchen and the apple…it doesn’t fall far from the tree they say.
I think this dessert is the perfect goodbye summer, hello fall recipe. Italian plums, used in this recipe, are one of the summer fruits available later here popping up in grocery stores usually around August through to October. This sweet and slightly tart fruit is hugged by a blanket of dough and rolled in buttery crumbs for an extra robe of golden warmth. Doesn’t that sound cozy?
Plum dumplings may seem intimidating the first time around but you learn a few things rather quickly. First, the type and age of potatoes could change the texture of your dough. Newer potatoes may make the dough more wet and so you may find it necessary to add some additional flour. That’s totally fine and may very well happen.
Second, sometimes you’ll need more plums, sometimes less. It just all depends how much you can fill each square and still manage to wrap the dough around it. It’s not the worst thing that could happen.
Finally, your dumplings, prior to rolling in breadcrumbs, will be ugly. They’ll be lumpy, some might be bigger than others, they won’t even look all that appetizing…but all that will change my friends. I promise!
Once tossed in the mixture of butter and breadcrumbs, your plum dumplings will transform into mouth-watering golden gems with a purple jewel within. You can serve them plain as they are, dusted with icing sugar, or my personal favourite, the way we enjoyed them growing up, with a little spoon of brown sugar on the side to roll them in for an extra hit of sweetness.
What are your favourite comfort foods? Perhaps we even share a few!
enjoy | liz | xo
- 6 Italian prune plums, pitted and chopped into small pieces
- 2 tbsp sugar
- 4 baking or russet potatoes, peeled and quartered
- 2 tbsp butter + 1/2 cup of butter
- 2 cups all-purpose flour
- 2 eggs, lightly beaten
- A pinch of salt
- 1 cup dry breadcrumbs
- brown sugar (optional) for serving
- In a small bowl, combine chopped plum pieces with sugar. Let sit.
- Boil potatoes until fork tender. Drain and allow to cool slightly so they can be handled easily.
- Pass potatoes through a ricer or grater while still warm to touch. Add 2 tbsp butter and allow to cool. Once mixture has cooled, add flour, eggs and salt and work into a dough. Add small amounts of additional flour if dough is still sticky. Once a soft dough has formed, cut in half.
- Roll one half of dough onto a floured surface to approx. 1/4" thick. Using a pastry or pizza cutter, cut dough into 1-1/2" squares. Place a 1/2 tsp of the plum and sugar mixture in the center of each square. Fold each square around the mixture, sealing any open edges to form the dumpling. Repeat with remaining squares and remaining half of dough, reserving dumplings on a tray or platter.
- In the meantime, set a large pot with salted water to boil.
- Once boiling, drop dumplings, approx. 8-12 at a time depending on size of pot, and cook for about 10 minutes. You will know the dumplings are cooked when they float to the surface and cook for about 1-2 minutes after that. Lift dumplings out using a slotted spoon and repeat until all are cooked.
- In a large fry pain, melt 1/2 cup of butter and add breadcrumbs. Fry until combined and slightly golden. Transfer the dumplings (as many as will fit) and gently toss until evenly coated and browned. Repeat as necessary until all dumplings are coated.
- Serve immediately as is or with a small helping of brown sugar for dipping.