Plum Dumplings Recipe

I absolutely adore this plum dumpling recipe because it’s a delightful blend of nostalgic comfort and culinary adventure, reminding me of the cozy homemade treats from my childhood. Plus, rolling the juicy, sweetened plums into the dough and watching them transform into golden, breadcrumb-coated pillows of deliciousness makes the whole experience feel like a fun, tasty journey.

I adore plum dumplings for their perfect balance of sweet and savory. Ripe plums, sweetened with a touch of granulated sugar, are enveloped in a dough made from all-purpose flour, salt, milk, and a single egg.

The dumplings are then coated in a golden blend of breadcrumbs, granulated sugar, and cinnamon, and drizzled with melting butter. They are, in short, a comforting and indulgent dessert.

Plum Dumplings Recipe Ingredients

• Plums: Juicy and sweet, they provide fiber and antioxidants.
• All-purpose flour: Source of carbohydrates, essential for dough structure.
• Granulated sugar: Adds sweetness, providing energy-boosting carbohydrates.
• Butter: Rich in fats, enhances flavor and texture.
• Milk: Provides moisture, adding richness with calcium and protein.
• Breadcrumbs: Create a crispy coating, adding texture to dumplings.
• Cinnamon: Offers warmth and depth, known for antioxidant properties.

Plum Dumplings Recipe Ingredient Quantities

• 2 pounds (about 900g) ripe plums, pitted
• 2 tablespoons granulated sugar (for the plums)
• 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1/2 cup (120 ml) milk
• 1 large egg
• 1 cup (225g) unsalted butter, for coating
• 1 cup (200g) breadcrumbs
• 1/2 cup (100g) granulated sugar (for coating)
• 1 teaspoon ground cinnamon
• Pinch of salt (for coating)

How to Make this Plum Dumplings Recipe

1. Slice the plums in half and take out the pits. Set the plums aside to macerate after sprinkling them with 2 tablespoons of granulated sugar. They should be kept aside until they are plums no more but sweet little halves of themselves.

2. In a big bowl, blend the all-purpose flour with 1/2 teaspoon salt. Make a well in the center.

3. In another bowl, whisk the melted butter, milk, and egg together. Pour the wet mixture into the cavity of the dry ingredients and blend until a dough assembles.

4. On a surface lightly dusted with flour, roll out the dough to about 1/4 inch thickness. Cut the dough into squares, roughly 3 inches per side.

5. Put half of a sugared plum in the middle of each square. Fold the dough around the plum and seal the edges to create a dumpling.

6. Take a sizable vessel filled with salted water and bring to a gentle boil. Placing the dumplings in batches (see equipment for specifics), add them to the pot and cook for approximately 8-10 minutes. The water is at a boil, and you see a good amount of bubbling. The dumplings will rise and float (like little boats) to the surface when done.

7. Take out the dumplings with a slotted spoon and place them aside to drain.

8. In a frying pan, melt the rest of the 1 cup of unsalted butter over medium heat. Add in the breadcrumbs, and cook, stirring frequently, until golden brown.

9. Combine the toasted breadcrumbs, sugar, ground cinnamon, and a pinch of salt in a bowl. Stir well to mix all the ingredients.

10. Warm, cooked dumplings rolled in breadcrumb mixture until evenly coated are ready to serve. Now enjoy your warm, cooked plum dumplings!

Plum Dumplings Recipe Equipment Needed

1. Knife
2. Cutting board
3. Measuring cups
4. Measuring spoons
5. Mixing bowls (2)
6. Whisk
7. Rolling pin
8. Flat surface or countertop
9. Saucepan or pot
10. Slotted spoon
11. Frying pan
12. Spoon (for stirring)
13. Bowl (for coating mixture)

FAQ

• Q: Can I use a different type of flour for the dumplings?You can absolutely use whole wheat flour for a nuttier flavor; just know that the texture will be slightly denser. If you need a gluten-free version, you can also use gluten-free flour blends.
• Q: What type of plums should I use?A: Plums have the best flavor and texture when they are ripe, but still firm. European kinds, like Italian and Damson plums, are especially good.
• Q: Can I prepare the dough in advance?A: Certainly, the dough can be made a day ahead and stored in the refrigerator. Just be sure to allow it to warm up a bit if it gets too firm before you roll it out.
• Q: Is it possible to make a vegan version?Sure! Use plant-based milk in place of regular milk, use a flaxseed egg instead of a chicken egg, and replace butter with a vegan alternative.
• Q: Can I freeze the dumplings?A: Yes, they can be frozen before cooking. They should be placed on a tray and frozen individually. Once they’re frozen, they can be moved to a bag or container. To cook, do it from frozen and add a few extra minutes cooking time.
• Q: What can I serve with plum dumplings?A: Plum dumplings can be served either as a dessert with a dollop of whipped cream or as a main dish with sour cream on the side. Whichever way you choose to serve them, they’re a tasty treat!
• Q: How do I prevent the dumplings from falling apart during cooking?A: Make certain that the dumplings are sealed well and handle them with care. Don’t subject them to overcooking; this can cause them to fall apart.

Plum Dumplings Recipe Substitutions and Variations

For the all-purpose flour: Whole wheat flour can be used instead for a nuttier flavor, but use the same amount and add a little more liquid if needed.
For unsalted (melted) butter: Use coconut oil or vegetable oil to make it dairy-free.
To prepare a lactose-free version, use almond milk or any other plant-based milk in place of milk.
For the breadcrumbs: Experiment with crushed graham crackers or cornflakes for a change of texture.
For coated granulated sugar: Opt for coconut sugar or brown sugar for an amped-up, more luscious taste.

Pro Tips

1. Optimal Plum Selection Choose ripe but firm plums to ensure a good balance between sweetness and structural integrity in the dumplings. Overripe plums might make the filling too mushy.

2. Dough Handling When rolling out the dough, if it becomes too sticky, gently incorporate more flour. However, avoid overworking the dough to keep it tender.

3. Seal with Precision When forming the dumplings, firmly pinch the edges to ensure they are completely sealed. This will prevent the plums from leaking during cooking.

4. Breadcrumb Texture Toast the breadcrumbs until they are a deep golden brown to enhance their flavor and add a nice crunch. Constant stirring ensures even browning and prevents burning.

5. Adjusting Sweetness If your plums are particularly tart, consider adding a touch more sugar to the maceration step, but balance it to ensure the overall dessert is not overly sweet.