Potato-Plum Dumplings

Recipe by Nancy Van Ess




  • Scrub potatoes well but do not peel.
  • In a saucepan combine potatoes and water to cover and bring to a boil.
  • Cook until potatoes are tender when pierced with a fork (about 40 minutes); drain.
  • When potatoes are cool enough to handle, peel and, while still warm, press through a potato ricer into a large mixing bowl.
  • Let cool.
  • Add salt, eggs, and the 1 tablespoon butter to potatoes and mix well.
  • Gradually mix in the 1 cup flour and farina until dough is easy to work, adding more flour if it is too wet. Turn dough out onto a floured board and knead well until smooth and fairly soft (5 to 10 minutes). With your hands form dough into a large sausage-shaped roll.
  • Cut roll into 12 to 16 equal pieces.
  • Cut open plums and remove pits.
  • Replace each pit with a sugar cube and re-form plum.
  • With a floured rolling pin, roll out each dough piece into a 3-inch square 1/4 to 1/3 inch thick.
  • Place 1 plum in center of each square. Bring up corners of square to enclose plum completely; no part of plum must be exposed.
  • Pinch dough edges together firmly so that dumpling doesn't break open during cooking.
  • Meanwhile, fill a large saucepan with water and bring to a boil over high heat. Drop in dumplings, being careful not to crowd pan, and boil gently, stirring occasionally.
  • Do not boil too hard or dumplings may split open.
  • Once dumplings rise to surface, cook until tender (5 to 10 minutes total cooking time, depending on intensity of boil). With a slotted utensil carefully remove dumplings one at a time to a heated bowl; cover tightly to keep warm.
  • Repeat with remaining dumplings.While dumplings are cooking melt the 1/2 cup butter in a small skillet over medium heat. Add bread crumbs and cook, stirring, until browned.
  • Turn out onto a flat plate. Roll hot dumplings in browned bread crumbs to coat completely and serve immediately.
  • Variations: Potato Noodles - Omit plums and sugar cubes.
  • Prepare dough as directed, but roll with your palms to form 2 or more sausage-shaped rolls about 1/2 inch in diameter.
  • Cut rolls into 2-inch lengths.
  • Fill a large saucepan with salted water and bring to a boil over high heat. Drop in noodles and cook until tender (5 to 10 minutes). Drain and roll in breads crumbs as directed for dumplings.
  • Dessert Potato Noodles Prepare Potato Noodles and roll in bread crumbs as directed.
  • Sprinkle with ground cinnamon and sugar to taste. Yield: 14 servings.