Think of these delightful dumplings as a grown-up version of sufganiyot/jelly donut. Instead of a sweet jelly filling, imagine a juicy plum nestled in a soft, potato-based dough and it’s boiled not fried. Similar to gnocchi, the dough is light and fluffy, making the perfect vessel for the sweet fruit.
While plums provide most of the sweetness, a touch of sugar can enhance their natural flavor. Traditionally served as a side dish, these dumplings can also hold their own as a dessert. Ideal plum size is key. Small, oval plums work best for whole dumplings, while larger plums can be halved.
Ingredients
Servings 10
- 2 large potatoes
- 1 egg
- ½ teaspoon salt plus more for boiling water
- 1 ¼ cup all-purpose flour
- 2 tablespoons sugar
- ½ tablespoon ground cinnamon
- 5 large plums or 10 small plums
- 2 tablespoon unsalted vegan butter
- ¾ cup breadcrumbs
Nutritional Facts
Nutrition Facts
Hungarian Plum Dumplings
Amount per Serving
Calories
173
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Trans Fat
0.4
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
16
mg
5
%
Sodium
203
mg
9
%
Potassium
272
mg
8
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
4
g
8
%
Vitamin A
140
IU
3
%
Vitamin C
12
mg
15
%
Calcium
31
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Bring a large pot of water to a boil. Peel and cube potatoes, add to water and boil until soft. Drain and mash potatoes in a large bowl. Let rest until cool.
- Add eggs and salt. Mix well and add flour until dough forms and is no longer sticky, careful not to add too much flour. Cover and let rest for 10-30 minutes.
- Meanwhile stir sugar and cinnamon together.
- Slice plums in half and carefully remove pits.
- Bring a large pot of water back to a boil with added salt. Tear off a piece of dough flatten it out with your hands into a round dough. Place each plum half in the center, fill the plum core with about 1 teaspoon sugar mixture. Wrap the dough around and seal.
- Add dumplings to the boiling water in batches, do not over-crowd them, and gently simmer until they float on the top, about 30 minutes.
- Meanwhile, melt the butter in a large skillet, add breadcrumbs, and brown. Remove from heat and set aside. Remove the dumplings from the water using a slotted spoon and drain.
- Roll dumplings in toasted breadcrumbs and sprinkle with remaining cinnamon and sugar mixture. Serve warm.
