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Freshly baked dessert featuring a crumbly topping and a soft, moist interior, perfect for healthy ea.

Fresh-Milled Potato Plum Dumplings

Author: Tina
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Prep 45 minutes
Cook 45 minutes
Total 1 hour 30 minutes
Fresh-milled potato plum dumplings are simple, homemade, and comforting all at once. I like how relaxed this recipe feels, nothing needs to be perfectly shaped, and the dough is very forgiving. Once they’re warm and finished with breadcrumbs, they taste like something you’d sit down and enjoy slowly in a traditional Central European kitchen.
Servings 8 dumplings
Course Dessert, Main Course
Cuisine Central European, Eastern European

Ingredients

For the dough:
  • 750 g starchy potatoes Russet or Yukon Gold
  • 280 g fresh-milled hard white wheat flour
  • ½ teaspoon salt
  • 2 eggs
For the filling:
  • 15 plums fresh or dried, pitted
  • 30 g sugar about 1–2 tablespoons
For the breadcrumb coating:
  • 100 g butter
  • 70 g breadcrumbs
  • sugar Optional: honey, or cinnamon

Method

  1. Wash the potatoes and boil them whole, skins on, in salted water for about 25–30 minutes, until a knife slides in easily.
    Drain and let them cool just enough so you can handle them comfortably.
    What you’re aiming for: The potatoes should still be warm when you mash them, not cold. Warm potatoes absorb flour better and give you a smoother dough. If they’re completely cold, the dough can feel heavier and harder to bring together.
    Peel, then mash or grate them. I usually go in with a potato masher and keep it slightly rustic, but without big chunks.
  2. Add the flour, salt, and eggs directly to the warm mashed potatoes.
    Mix everything by hand until it comes together into a soft dough.
    What the dough should feel like: Soft and slightly tacky, but not sticking all over your fingers It should hold its shape when pressed, and not be dry or crumbly.
    If it’s very sticky, add a little more flour, one tablespoon at a time. If it feels dry or stiff, your potatoes were likely too cool or too dry, you can add a tiny splash of water or just work it a bit more.
    Don’t overwork it. You’re not developing gluten here. Just bring it together.
    You can let the dough rest for 15–30 minutes, which makes it easier to roll out. Long rests (1–2 hours) are not ideal, the dough can become wetter and harder to handle because the potatoes release moisture.
  3. Lightly flour your surface and roll the dough to about 0.5 cm thickness. I like to roll it into a rectangle shape, so I get 4 squares down, and the rectangle is wide for 2 squares (if that makes sense). If you’re feeling lazy, you can just press the dough into a rectangle shape, no need to get your rolling pin out!
    Cut into squares, roughly 10×10 cm. You should get about 8 squares.
    If the dough sticks while rolling, dust lightly with flour, but don’t overdo it or the dumplings will get dense.
  4. Place a plum in the center of each square and add a little sugar.
    Fold the dough around it and gently seal it into a ball.
    Make sure the seams are fully sealed so the dumplings don’t open while cooking. Roll them lightly between your palms to smooth them out.
  5. At this point, you can place the shaped dumplings on a lightly floured tray, cover them and refrigerate for up to 24 hours.
    This is perfect if you want to prep everything earlier in the day and just cook before serving.
  6. Bring a large pot of salted water to a gentle boil (not a violent rolling boil). Add the dumplings carefully. Cook for 10–15 minutes.
    You’ll know when they’re done, because they will float to the surface. Let them cook for another 2–3 minutes after floating.
  7. Melt butter in a pan over medium heat. Add breadcrumbs and toast until golden (about 3-5 minutes).
    You can add sugar or cinnamon here if you like.
  8. Roll the cooked dumplings in the toasted breadcrumbs or spoon the mixture over them.
    Serve warm, with extra sugar, honey, or cinnamon if you like.

Nutrition

Serving1g

Notes

A few practical notes (the kind that matter)

  • Warm potatoes = better dough. This is one of the biggest differences you’ll notice.
  • Don’t chase perfection with the dough. Slightly soft is better than too firm.
  • If one dumpling opens while cooking, it’s usually a sealing issue, not the dough.
  • These are very forgiving. Even if they’re not perfectly shaped, they’ll still taste like something straight out of a Central European kitchen.

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