Search thousands of recipes reviewed by home cooks like you.

Plum Dumplings

Plum Dumplings

  • Prep

    1 h 30 m
  • Cook

    45 m
  • Ready In

    2 h 15 m
EMSEV333

EMSEV333

Traditional Macedonian recipe from my great-grandmother. The plums needed to make this are only available in late August.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 231 kcal
  • 12%
  • Fat:
  • 4 g
  • 6%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Melt 3 tablespoons of butter in a skillet over medium-low heat, cook and stir the bread crumbs until golden brown and fragrant, about 2 minutes. Set the crumbs aside.
  2. Place potatoes in a pot of water over medium heat, and boil until tender, 20 to 30 minutes. Drain the potatoes, and allow to cool for several minutes to dry out; then squeeze the potatoes through a potato ricer into a bowl. Place 1 tablespoon of butter into the potatoes, and allow to melt, then mix in the flour until thoroughly combined. Mix in egg and salt. Turn the mixture out onto a generously floured work surface, and knead until the dough is soft and no longer sticky, about 10 minutes.
  3. Divide the dough into quarters, and subdivide each quarter into fourths to make 16 portions. Roll each portion into a ball, and roll the ball out on a floured work surface until it forms a circle about 3 1/2 inches in diameter. Place a pitted plum into the center of the dough circle, and spoon a teaspoon of sugar into the plum. Roll and pinch the dough around the plum to seal. Repeat with the remaining dough to make 16 dumplings.
  4. Bring a pot of lightly salted water to a boil over medium heat, and drop the dumplings into the boiling water. Stir gently to loosen any dumplings that stick to the bottom. Allow the dumplings to rise to the top, then boil for 5 more minutes. Gently remove dumplings with a slotted spoon, and roll in the toasted bread crumbs to serve. Any remaining dough can be rolled into plain dumplings, boiled, and rolled in crumbs.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Gigi
9

Gigi

8/16/2010

This recipe has been in our family for generations - at least since my great-grandmothe. We don't kput sugar in the plums, but instead when finished cut them open and put on cinnamon and sugar when we are eating them.

Mumsie
7

Mumsie

8/23/2010

An old family friend used add grated lemon peel to the bread crumbs and cinnamon with the sugar. We used to eat them with icing (powdered) sugar. Just couldn't get enough of them. She also used apricots as well. Just couldn't get enough of them!!

Fay
0

Fay

9/28/2013

wow!! my husband is from Europe and remembers his mom making them, he just loved them, thanks so much

Similar recipes

ADVERTISEMENT