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Potato Plum Dumplings
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
175 minutes
Indulgent plum-filled potato dumplings, cooked, rolled in sweet breadcrumbs. A cherished family recipe worth the time.
Ingredients:
  • 4 large russet potatoes
  • 1 tablespoon butter, softened
  • 2 eggs, beaten
  • 0.25 cup farina
  • 1 cup all-purpose flour, or as needed
  • 12 Italian prune plums
  • 12 cubes white sugar
  • 0.5 cup butter, melted
  • 0.25 cup white sugar
  • 1 cup dry bread crumbs
  • additional melted butter and sugar for garnish (optional)
Instructions:
  • Scrub the potatoes and boil them until tender, about 40 minutes. Drain and cool. Peel and press through a ricer into a large bowl. Let cool. This can be done up to one day ahead.
  • Combine the prepared potatoes, salt, egg, and 1 tablespoon of butter in a large bowl until thoroughly mixed. Gradually incorporate the farina and then the flour. If the dough is too wet, add more flour. Transfer the dough to a floured surface and knead until smooth, for about 5 to 10 minutes.
  • Cut along the natural split of each plum, gently remove the pit, replace it with a sweet sugar cube, and seal the plum.
  • Roll out the dough on a floured surface to a 1/4-inch thickness, then cut it into twelve 3-inch squares. Put a plum in the center of each square, and fold the corners to the top, sealing all seams by pinching them together.
  • Slowly bring a large pot of water to a gentle boil. Add 4 dumplings at a time and simmer until they float to the surface. Cook for an additional 5 minutes. Transfer the dumplings to a covered bowl to keep warm.
  • In a small skillet over medium heat, melt the remaining 1/2 cup of butter. Add bread crumbs and 1/4 cup of sugar. Cook and stir until browned. Transfer the bread crumbs to a plate and coat warm dumplings in the mixture. Serve the dumplings on a plate, sprinkled with a little sugar and an optional drizzle of melted butter.

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