plum dumplings

Oh hello there!

plum dumplings |

Can we talk a bit about these gorgeous little plum dumplings I made on the weekend?

plum dumplings |

Potatoes after being passed through a ricer.

These are what happy childhood memories are made of.

plum dumplings |

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?

plum dumplings |

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.

plum dumplings |

Wrapping the dough around the plum filling making sure there are no cracks where the filling might escape.

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 |

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.

plum dumpings |

Dumplings cooking in a pot of boiling salted water.

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.

plum dumplings |

Cooked dumplings waiting for their butter and breadcrumb coat.

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!

plum dumplings |

Plum dumplings, an Austrian specialty.

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.

plum dumplings |

What are your favourite comfort foods? Perhaps we even share a few!

enjoy | liz | xo

plum dumplings
Yields 40
Total Time
1 hr 30 min
Total Time
1 hr 30 min
  1. 6 Italian prune plums, pitted and chopped into small pieces
  2. 2 tbsp sugar
  3. 4 baking or russet potatoes, peeled and quartered
  4. 2 tbsp butter + 1/2 cup of butter
  5. 2 cups all-purpose flour
  6. 2 eggs, lightly beaten
  7. A pinch of salt
  8. 1 cup dry breadcrumbs
  9. brown sugar (optional) for serving
  1. In a small bowl, combine chopped plum pieces with sugar. Let sit.
  2. Boil potatoes until fork tender. Drain and allow to cool slightly so they can be handled easily.
  3. 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.
  4. 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.
  5. In the meantime, set a large pot with salted water to boil.
  6. 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.
  7. 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.
  8. Serve immediately as is or with a small helping of brown sugar for dipping.

2 thoughts on “plum dumplings

  1. Simone | My Blueberry Basket says:

    What a lovely post, Lizza! Yes, you are so right. Plum dumplings are the ultimate comfort food. I am from Austria, where these kinds of dumplings are served in so many restaurants at this time of the year. And I remember my childhood, when my granny used to make plum dumplings for us. It would always be on a Friday, with vegetable soup as a starter. I still remember my granny, standing in her old, traditional kitchen, rolling the little dumplings in her floury hands before she would drop each dumpling into the boiling water. And I remember the utter delight and pleasure when our forks would tear the first dumpling apart, all the sweet juices running out onto the plate, being soaked up by the breadcrumbs. It still makes me smile, when I think back to those childhood Fridays.
    Thank you so much for posting this lovely recipe! It makes me wish that it was Friday already! 😉
    Simone 🙂

  2. Sammie says:

    These look so delicious and our plum tree is being very generous to us this year. I don’t own a potato ricer, some problem easily overcome (Amazon😀)!! I prefer to be alone in the kitchen to, but teaching our children to cook requires me to take regular deep breaths and overcome my need for personal kitchen space! Comfort foods ooh mashed potatoes with sausages and onion gravy. I tend to lean to the savoury side, but sometimes it’s just gotta be chocolate- Lindt mmm. Fab post. Sammie 😉

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