Plum Butter Dumplings (Powidtascherln)

READY IN: 45mins


  • 1 14
  • 23
    cup flour
  • 2
    eggs (1 egg yolk)
  • 1
    egg yolk
  • 12
    teaspoon salt
  • 12
    cup plum preserves (like apple butter only made from plums or use apple butter)
  • 14
    cup butter
  • 1
    tablespoon oil
  • 1
    teaspoon sugar
  • 1
    teaspoon cinnamon
  • 12
    cup whipping cream (optional)


  • In a sauce pan cook potatoes with skin on until fork tender.
  • When cool enough to touch peel the potato.
  • Rice or finely grate into a bowl.
  • Add the flour, egg plus one yolk and a pinch of salt.
  • Knead into a dough.
  • Working on a WELL floured work surface roll the dough out fairly thin (the dough does get a bit sticky when rolling so make sure you have enough flour underneath, you can always shake off any access).
  • Use a 3-inch round cookie cutter and cut circles.
  • In the middle of each circle place a 1/2 teaspoon of plum butter (not too much because is may leak out the sides).
  • In a small bowl beat the egg white to make an egg wash.
  • Brush a little of the egg was around the edge of each dumpling.
  • Fold each dumpling in half, and press edges together with fingers to make sure it is sealed (I always keep a small bowl of flour beside me when pinching to dip my fingers when it gets too sticky).
  • In a large pot of boiling water add 10 - 12 dumplings at a time and cook for about 5 minutes.
  • Remove dumplings with a slotted spoon into bowl of ice water (just to shock them it prevents sticking) then to a colander or somewhere where all the water can drip off.
  • In a pan melt butter and oil add the dumpling a few at a time to ever so slightly brown.
  • Pockets can be sprinkled with cinnamon and sugar or icing sugar.
  • I mix sugar and cinnamon and sprinkle it on with my fingers then pour a little whipping cream (about 1 tbsp for 4).