(No Ratings Yet)
Loading...Soft potato-dough dumplings wrapped around whole sugar-stuffed plums, gently simmered until tender, then rolled in golden toasted buttered breadcrumbs and dusted with cinnamon sugar. This beloved Austrian classic is a hallmark of late-summer cooking when Italian prune plums reach peak ripeness.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Servings4
Yield4 servings (8 dumplings)
Nutrition Facts
Per serving (estimated)
- 565 kcalCalories
- 23 gFat
- 13 gSaturated Fat
- 80 gCarbs
- 4 gFiber
- 22 gSugar
- 8 gProtein
- 260 mgSodium
- 610 mgPotassium
- 75 mgCalcium
- 3 mgIron
- 12 mgVitamin C
- 210 mcgVitamin A
Ingredients
For the Potato Dough
- 500 g starchy potatoes (russets), peeled and cubed
- 150 g all-purpose flour, plus extra for dusting
- 1 large egg, lightly beaten
- 30 g unsalted butter, melted and cooled
- 1/4 tsp fine sea salt
- 1 tbsp potato starch, for rolling
For the Plum Filling
- 8 fresh Italian prune plums (Zwetschgen), firm-ripe
- 8 small raw sugar cubes (about 5 g each)
- 1 tsp vanilla sugar (optional)
- 1 tsp lemon zest, finely grated
- 1 tsp unsalted butter, softened
For the Buttered Breadcrumbs
- 80 g unsalted butter
- 100 g plain dried breadcrumbs (not seasoned)
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of fine salt
- Powdered sugar, for finishing
Directions
- Boil the potatoes in salted water until fork-tender, about 20 minutes. Drain, peel while still warm, and pass through a potato ricer onto a clean work surface. Spread out and let cool completely to room temperature.
- Meanwhile, prepare the plums: make a slit along the seam of each plum, twist open, and remove the pit. Tuck one sugar cube into the cavity along with a pinch of vanilla sugar and lemon zest, then press the plum closed. Set aside.
- Sprinkle the cooled potatoes with the flour and salt, drizzle with the melted butter, and add the egg. Gently bring everything together with your hands just until a smooth, soft dough forms; do not overwork or the dumplings will be tough.
- Divide the dough into 8 equal portions (about 90 g each). Roll each into a ball, dust lightly with potato starch, then flatten into a disc about 10 cm across. Place a stuffed plum in the center and wrap the dough around it, sealing tightly and rolling smooth between your palms.
- Bring a wide pot of lightly salted water to a gentle, barely-there simmer. Carefully lower the dumplings in without crowding. Simmer for 12-15 minutes, until they rise to the surface and feel firm when pressed gently with a slotted spoon.
- While the dumplings cook, melt the butter in a skillet over medium heat. Add the breadcrumbs and a pinch of salt; toast, stirring constantly, until deep golden and fragrant, 4-5 minutes. Stir in the cinnamon off the heat.
- Lift the dumplings from the water with a slotted spoon, let them drain briefly, then roll each one in the toasted buttered crumbs to coat thoroughly on all sides.
- Place two dumplings per plate, sprinkle generously with the cinnamon sugar, dust with powdered sugar, and serve immediately while warm.
Cook’s Notes
- Use floury/starchy potatoes such as Russets or Yukon Gold; waxy varieties will produce dense, gummy dumplings that will not hold together as well.
- Work the dough as little as possible once the egg and flour are added; over-kneading develops gluten and toughens the delicate texture.
- Keep the water at a bare simmer – a hard rolling boil can crack the dough open and let the plum escape into the water.
- For a truly traditional touch, serve with a small pitcher of warm vanilla custard sauce (Vanillesauce) or a dollop of cold whipped cream alongside.
- The dumplings are best eaten the day they are made, but any extra toasted crumbs keep for a week in a jar and are wonderful spooned over ice cream or fruit.
