This Potato Dumpling With Plum is a Hungarian classic, also well known in Central Europe, and can be familiar from your skiing vacations in Austria. This dish can work as a sweet main or dessert too, depending on how many dumplings you put on the plate. I was so worried about making them at home for a while, but if the dough is sealed properly, and if they don't stick on the bottom of the pot, they will be perfect!
In Hungary, and in general in Central Europe, we have smaller sweet plums, which is ideal for making these dumplings. Here in England, I found only giant plums. If you look at the pictures, one or two of these impressive dumplings would be enough for lunch for adults. The colour transformation of the plums during heat treatment always seems so magical for me... that lively purple juice would be my favourite hue on my imaginary autumnal palette.
The dough is a joker recipe, you can choose seasonal fruits to fill them. My summertime favourite is filled with apricot.
Ingredients
Potato dumplings
- 4 large baking potatoes
- 4-5 tbsp flour
- 1 egg
- 100 g sugar
- 2 tbsp cinnamon
- 6-8 plums
- 2000 ml water with a pinch of salt
Crispy sprinkle
- 10 tbsp breadcrumbs
- 2 tbsp sugar
- 2 tsp cinnamon
- 2 tbsp oil
Creamy cinnamon sauce
- 6 tbsp crème fraîche
- 1 tsp cinnamon
- 1 tbsp vanilla sugar
Instructions
Potato dumplings
- Bake the potatoes at 200 °C (fan) for about 40 minutes or till they are fully baked and soft.
- Remove only the inside of the potatoes from the baked peel, by a spoon, place them into a potato ricer and smash them through while they are hot. Let it cool down to room temperature.
- Add the egg and start to knead by hand. Incorporate the flour gradually. Only as much flour will be needed as much keeps the dough together. If you add too much, the dumplings will have a rubber texture.
- Roll the dough on a well-floured surface to get a maximum of 1 cm thick rectangular.
- I've used quite big plums, so I've cut the dough to 10x10 cm squares. It was enough dough for 6 giant dumplings.
- Mix the cinnamon and sugar.
- Cut the plums in half, remove the seeds and sprinkle one teaspoon of cinnamon sugar in the middle of each plum, close the plum halves.
- Place the plums in the middle of the dough squares and pinch the opposite corners of each square, then completely seal the dough around the plums. Gently roll the dumplings in between your palms to create nice balls.
- Cook the dumplings in boiling water. After they start floating on the top of the water, cook them for another 3 minutes. Remove them from the water and place them straight into the sprinkle, completely covering their surface.
Crispy sprinkle
- Put the oil into a pan and start to heat up.
- Add the breadcrumbs, sugar, and cinnamon and start stirring it constantly till it becomes golden brown. The sugar will form crispy caramel clusters.
- Put the dumplings into the pan and cover their surface with this sprinkle.
Creamy cinnamon sauce
- Mix the ingredients.
- Pour the sauce over the dumplings and sprinkle.
Potato Dumpling With Plum - Photo by © Reka Csulak
