Plum dumplings are a traditional dish of Polish cuisine. They are spherical potato dumplings filled with plums, often sprinkled with breadcrumbs with butter and served with sour cream. Check the recipe and save it for later ⤵️
Facts: The history of plum dumplings in Polish cuisine goes back a long way. Potato dumplings appeared in Europe in the 16th century and quickly became a popular dish in many regional cuisines. In Poland, plum dumplings have gained particular popularity and are often present on tables during important occasions such as Christmas. Plum dumplings have many regional variations in different parts of Poland. Some recipes add wheat flour to the potato dough, while others include additional ingredients such as egg or baking powder to give the dumplings a slightly fluffy texture. There are also different methods of shaping the dumplings, some more rounded, others more oval. This classic Polish dish is popular for its simplicity, deliciousness and traditional character. Plum dumplings are a sweet treat that can be served as a main course or dessert, with their aromatic, juicy plums providing a tasty surprise inside the soft and tender potato dough.
Ingredients:
- 500 g potatoes
- 150 g wheat flour
- 1 egg
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 12 plums (preferably ripe but not overly soft)
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- fried breadcrumbs with butter and sour cream for serving
Instructions:
- Cook the potatoes in salted water until tender. Drain and let them cool for a moment.
- Peel the cooled potatoes and press them through a potato ricer to create a smooth mash. You can also use a potato masher.
- In a large bowl, mix the potatoes, flour, egg, vegetable oil, and salt. Knead the dough thoroughly until the ingredients are well combined. If the dough is too sticky, add a little more flour.
- On a floured surface, divide the dough into several equal portions. Take one portion and roll it into a flat disk about 1 cm thick.
- Place a plum on the disk and sprinkle it with a little sugar and cinnamon.
- Carefully wrap the plum in the dough, forming a ball. Make sure the plum is well covered and there are no leaks in the dough.
- Repeat steps 4-6 for the remaining dough and plums.
- Bring a large pot of salted water to a boil.
- Drop the dumplings into the boiling water, taking care not to overcrowd the pot. The dumplings should float freely on the surface.
- Cook the dumplings for about 10-12 minutes until they are soft and airy.
- Remove the dumplings from the water using a slotted spoon and drain them for a moment.
- Serve the dumplings hot, drizzled with melted butter, breadcrumbs and sour cream
Enjoy! 🤗