Dining With Tim : Plum Dumplings



8-10 medium plums 

1 large russet potato 

1 egg

1 cup flour 

1 t salt

Bread Coating 

2 cups plain bread crumbs 

3/4 cup granulated sugar 

2 T cinnamon 

3 T melted butter 


  • Peel and boil potato until fork tender 
  • While the potato is boiling, put a slit into the plums and remove the pits. If you choose not to remove the pits, be mindful of them when serving 
  • Mash or use ricer for the potato in a mixing bowl and add egg. Mix well.
  • Add flour and mix with wood spoon 
  • Once it comes together, knead the dough until fully incorporated 
  • Get a pot of water boiling
  • Break off 3T worth of dough and wrap it around each plum, you may need to flour your hands 
  • Drop uncooked dumplings in the pot of boiling water and boil until they start to float, and keep in the boiling pot for an additional 30 seconds 
  • In a separate bowl, add bread crumbs, sugar, cinnamon and melted butter and mix well
  • Remove plum dumplings from pot and roll them around generously in bread crumb coating 
  • Serve warm
  • I suggest serving with a good vanilla gelato, pecan caramel sauce and some fresh berries
  • This is a variation of a recipe by my Oma so please enjoy a touch of European heritage 

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