Plum dumplings

By anka
January 25, 2015


Author Notes: This was and still is one of my favourite meals. Growing up with my brother there was the competition going on who can eat more of the dumplings.My grandmother made only with plums when plums are not in the season she used to make them with prunes. Dumplings can be made with any fruit; some people make with meat and cheese. With some dough my grandmother made "šufnudle" long shape dumplings rolled in butter and bread crumbs or crescent-shaped fried in oil and served with goulash.anka

Serves: 6

Ingredients

Potatoe dough

  • 3 large potatoes, russet (about 2 pounds)
  • 3 cups flour, 2 cups for dough, 1 cup for dusting
  • 2 eggs
  • 1/4 cup butter
  • salt
  • 20-30 plums

Breadcrumb coating

  • 3/4 cup butter
  • 1/2 cup breadcrumbs
In This Recipe

Directions

  1. Place the peeled and cut potatoes into a saucepan with salted water.
  2. Cook 15-20 min or until you can easily poke them with a fork.
  3. When the potatoes are done, drain the water and add 1/4 cup butter, mash the potatoes with a potato masher.
  4. Let cool.
  5. When cool add 2 eggs and mix before you add 2 cups flour.
  6. Now you can knee by hand, add more flour if is to wet.
  7. At this point put a big pot of salted water on the stove.
  8. Roll the dough into a cylinder shape about 4-5 cm thick and cut 2-3 cm pieces. pieces
  9. Put plum in the middle and shape the dumplings, arrange them on a floured tray.
  10. Put them in the boiling water one by one and steer so they don't stick to the bottom of the pot.
  11. When they come to the surface, cook another 3-5 minutes.
  12. In meantime melt, 3/4 butter in the large frying pan add breadcrumbs and fray for 2-3 min, make sure not to burn them.
  13. Now take one by one dumpling and roll into butter and breadcrumb, keep them a worm.
  14. Serve with sugar and cinnamon or sour cream.

More Great Recipes:
Eastern European|Potato|Breadcrumbs|Plum|Entree

Reviews (6) Questions (0)

6 Reviews

BerryBaby July 21, 2016
Wait, now that I re-read the recipe I think our mom did brown the saltine crumbs in the butter as your recipe states. Mom was also from Croatia! She always told us this was a traditional Croatia dish. She'd put one in our lunch sack and kids always were envious. No sandwich on dumpling day!
 
BerryBaby July 18, 2016
My mother made these every year during Italian Plum season. I use her family recipe and it is quite similar. One thing that is different is we roll them in crushed saltines and then brown them in the butter and serve with sugar. One of the best memories every time I take a bite!
 
Author Comment
anka July 18, 2016
I believe our favorite food is all about memories they bring and how they make us fell.
 
QueenSashy October 20, 2015
Hi - I am so with you. This used to be my all time favorite dish. And no fruit could compete with plums. We tried sour cherries occasionally, and it was nice too, but plumes -- they rule! Btw, my grandma used toasted cream of wheat instead of breadcrumbs...
 
Author Comment
anka October 20, 2015
Memories are always sweet.
 
Windischgirl January 25, 2015
Oh my gosh, Anka, this brings back so many memories! Silvas gomboc were a favorite at my grandmother's; my uncle would tease me by sneaking his plum pits onto my plate so everyone would think I ate the most. For us, it was a vegetarian supper, maybe preceded by vegetable soup. I'll have to make these!