Make potatoes evaporate well
The drier the potato mixture, the less flour the dough needs and the more delicate the dumplings becomes.
Austrian Recipe
Plum Dumplings with Potato Dough
Floury potatoes, flour and semolina make a formable dough. The dumplings pull just below the boiling point so that they do not burst.
Total time
1 hr 40 min
Calories
410 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
plum dumplings with dry potato dough
For potato dough, the potatoes must evaporate well after pressing and cool completely. Warm or moist mixture absorbs too much flour and makes the dumplings. Form the dough quickly, close each plum without thin areas and let the dumplings cook only in boiling, not boiling water.
Autumn Recipes
Potatoes
Fruit
Recipe
Plum Dumplings with Potato Dough
Ripe plums are wrapped in tender potato dough, gently simmered and coated in toasted cinnamon breadcrumbs.
Ingredients
6 servings
Method
-
1
Cook potatoes
Cook potatoes with peel softly, drain them, peel hot and press through a potato press. Spread flat and completely evaporate and let cool.
-
2
dough manufacture
Quickly combine potatoes with flour, semolina, egg yolk, 30 g butter and salt to form a smooth dough. Knead no longer than necessary.
-
3
Fill Plums
Plums Cut and stone the z along the length without completely dividing it. If desired, insert and close a Sugar cubes.
-
4
dumplings forms
Divide dough into 12 portions. Press each portion flat, insert a plum and enclose it completely with dough.
-
5
Cook gently
Boil large pot of salt water, reduce heat and insert dumplings. Let it rest for 12 to 15 minutes just below the boiling point until it rises.
-
6
breadcrumbs roasting
Melt 80 g butter in a pan, roast Breadcrumbs golden brown and stir in sugar and cinnamon. Turn the drained dumplings into it.
Kitchen know-how
Tips for Plum Dumplings with Potato Dough
Do not boil water bubbles
Strong movement can open seams and damage the delicate dough. The dumplings should only pull gently.
Variations
How to adapt this recipe
For a faster version use a tried and tested quark dough. It tastes fresher but does not have the typical potato dough structure.
Replace 50 g Breadcrumbs with ground hazelnuts and roast them over medium heat.
Nutrition per serving
410kcal
71.0 gCarbohydrates
9.0 gProtein
11.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Plum Dumplings with Potato Dough
The dough was too wet, the seam was not closed or the water cooked too much.
potato dough should be processed directly because it becomes moister when standing up. However, you can cook and press potatoes a few hours before.
Yes. Pre-freeze and pack raw shaped dumplings individually. Place frozen into boiling water and extend cooking time by a few minutes.
Small apricots are suitable. Large plums or very juicy fruits can be evenly enclosed with dough.
Keep cooking