This plum dumplings recipe is so finger licking good, you’ll definitely go for seconds!
My mom used to make this when I was little and boy, did I jump for joy each time!
It does take a while to prepare though, but the instructions are very easy to follow. And the effort is definitely worthwhile.
I usually prepare these dumplings when Black Amber plums or Victoria plums are in season, but plums can successfully be replaced by peaches. The result is equally yummy!
Plum dumplings are great to serve for lunch or dinner, but if you manage to make them a tad smaller than the ones in the photos below, you could even have them as a snack in between meals. Just.. don’t overdo it. They contain fruit but they are still high in calories (I’ve narrowed it down to about 100 calories /dumpling).
First, boil the 3 potatoes in their skin (this is going to take a while, about 1 hour).
When the potatoes are boiled, peel them and mash them in a bowl, using a fork.
Now, fill a large pot with water, add a pinch of salt in it and bring it to boil while you prep the rest.
In the bowl you mashed the potatoes, add the rest of the ingredients: flour, one whole egg, 2 tablespoons of oil and a pinch of salt.
Mix everything, using your hands, until you obtain your dumpling dough.
Now, using both your hands, gently roll out the dough on a surface sprinkled with some flour (your kitchen table, for instance) and form a 1/2 inch thick roll.
Cut the roll in 12 equal pieces, using a regular kitchen knife.
Take each dough piece, 1 at a time, and using your hands form a dumpling while placing a plum in the center. You should obtain 12 raw plum dumplings after you fold and roll them in your hands (use flour if the dough is too sticky).
Place each dumpling into the water you put on the stove earlier. Place a few dumplings at a time, and boil for about 15-20 minutes each.
Now prepare the breadcrumbs: in a pan, heat up the butter and add the breadcrumbs. Let them fry for a few minutes, until the breadcrumbs become dark brown. Make sure you stir constantly so the breadcrumbs won't burn!
When the breadcrumbs are done, take the pan off the stove and add the sugar to the mix.
Cover each dumpling in breadcrumbs and serve!
To know for sure the dumplings are boiled, take them out after they surface all by themselves and the dough changes color (when it becomes translucent).