Plum Dumplings With Ricotta Recipe

I’m sharing my Plum Dumplings with Ricotta, a simple family recipe from Austria, Poland and Slovenia that you can prepare up to three months ahead, ideal for baking with fruit.

I never thought simple fruit and cheese could make such a showstopper. I started making Plum Dumplings With Ricotta on a rainy afternoon and now people call it my signature, kids grab seconds and adults get nostalgic.

The ricotta cheese gives a tender, slightly tangy pillow around each ripe plum so every bite pops with sweet tart surprise. Its roots slip into Austria Desserts tradition yet it also feels right at home among Plum Recipes Dessert for chilly evenings.

I mess up measurements sometimes and they still turn out great, which is why you should try them, you wont regret it.

Ingredients

• Ricotta cheese: creamy, high in protein, adds moisture and light tang to dumplings.
• Plums: sweet-tart fruit, fiber rich, juicy center gives bright flavor and moisture.
• All purpose flour: gives structure and carbs, make dough tender if not overworked.
• Egg: binder, adds protein and richness, help dumplings hold their shape.
• Granulated sugar: sweetens, helps caramelize breadcrumbs, use less if you like tart fruit.
• Dry breadcrumbs with butter: toasty coating texture, adds golden crunch and slight butter flavor.
• Lemon zest: bright aromatic lift, tiny bit of acidity, makes flavors pop.
• Semolina: firms the dough a bit, adds subtle grainy texture if ricotta is too wet.

Ingredient Quantities

• 500 g ricotta cheese (about 2 cups)
• 1 large egg
• 220 g all purpose flour (about 1 3/4 cups)
• 2 tbsp granulated sugar
• 1 pinch salt (about 1/4 tsp)
• 1 tsp vanilla extract
• zest of 1 lemon (optional)
• 8 to 10 ripe plums (about 700–900 g)
• 8 sugar cubes or 2 tsp extra granulated sugar
• 100 g dry breadcrumbs
• 30 g unsalted butter (about 2 tbsp)
• 2 tbsp granulated sugar (for breadcrumb coating)
• 1 tsp ground cinnamon (optional)
• powdered sugar for dusting (optional)
• water for boiling and about 1 tsp salt
• 2 tbsp fine semolina (optional, to firm the dough if needed)

How to Make this

1. If your ricotta is wet blot it in a sieve or cheesecloth for 20–30 minutes so the dough won’t be too sticky, then in a bowl mix 500 g ricotta, 1 large egg, 2 tbsp granulated sugar, a pinch salt, 1 tsp vanilla extract and the lemon zest if using, stir until combined.

2. Add 220 g all purpose flour gradually and mix just until a soft, slightly tacky dough forms, if it’s too loose sprinkle up to 2 tbsp fine semolina to firm it a bit, don’t overwork the dough or it will get tough; wrap and chill 15 minutes if it feels very soft.

3. Wash and dry 8 to 10 ripe plums, remove the pits by a small cut or halving and popping them out, stuff each cavity with a sugar cube or about 1/4 tsp granulated sugar (total 8 cubes or 2 tsp extra sugar), set aside.

4. Divide the dough into 8–10 equal pieces (one piece per plum), flatten each piece into a circle about the size to wrap the plum, place the sugared plum in the center and seal carefully so no seams open during cooking.

5. Bring a large pot of water to a gentle rolling boil, add about 1 tsp salt then reduce to a steady simmer, dumplings need a gentle but steady simmer not a furious boil or they may fall apart.

6. While the water heats melt 30 g unsalted butter in a skillet over medium heat, add 100 g dry breadcrumbs and toast until golden and nutty, stir in 2 tbsp granulated sugar and 1 tsp ground cinnamon if you like, keep warm.

7. Cook the dumplings in batches, gently slide them into simmering water and cook until they float plus about 5–8 minutes more (if frozen cook them from frozen and add a few extra minutes), remove with a slotted spoon and let drain a moment.

8. Roll each cooked dumpling in the warm buttery breadcrumb mixture until fully coated, place on a serving plate and repeat until all are coated.

9. Serve warm dusted with powdered sugar if you like. Tip: you can freeze formed dumplings on a tray until solid then bag them for up to 3 months, cook from frozen adding a few minutes to the cooking time; also use semolina sparingly only if needed to firm the dough.

Equipment Needed

1. Large fine mesh sieve or cheesecloth for draining ricotta
2. Mixing bowls (one big for the dough, one smaller for mixing the ricotta)
3. Kitchen scale (or measuring cups and spoons) for accurate weights
4. Wooden spoon or rubber spatula for stirring, dont overmix
5. Knife and cutting board to halve and pit the plums
6. Rolling pin or just your hands to flatten dough pieces
7. Large pot for simmering the dumplings
8. Slotted spoon or spider strainer to lift dumplings out of the water
9. Large skillet for melting butter and toasting the breadcrumbs
10. Baking tray or plate lined with parchment and plastic wrap for resting or freezing the formed dumplings

FAQ

Plum Dumplings With Ricotta Recipe Substitutions and Variations

• Ricotta cheese: swap with whole‑milk cottage cheese, blended until smooth, 1:1 by weight (500 g ricotta = 500 g cottage cheese). Or use quark or farmer’s cheese 1:1. If you only have cream cheese, use about 400 g cream cheese plus 100 g plain yogurt to loosen it up, it will be richer though.
• All purpose flour: use a 1-to-1 gluten free baking blend if you need GF, no other change usually needed. For a slightly nuttier, heartier dough use whole wheat pastry flour 1:1 but add 1 tbsp extra liquid or a tablespoon semolina to keep it from getting tough.
• Sugar (the cubes or extra 2 tsp): swap with light brown sugar for a deeper caramel flavor, same amount. Or use a small dab of apricot or plum jam in the plum cavity instead of a sugar cube, about 1/2 tsp per plum, works great if your fruit is tart.
• Breadcrumbs and butter coating: replace dry breadcrumbs with crushed amaretti cookies or ground almonds for a toasty, more interesting crunch, use same volume (100 g). If you want a dairy free option swap the 30 g butter for 2 tbsp olive oil or coconut oil when toasting the crumbs.

Pro Tips

– Make the ricotta right first: drain it well so the dough isnt watery, but dont dry it out completely. If after mixing the dough feels crumbly add 1 tsp milk at a time until it holds together, if it feels too sticky chill it for 10-15 minutes and handle with floured or slightly oiled hands.

– Test one dumpling before cooking the whole batch. Seal it carefully and boil it; if it falls apart, the dough needs a bit more flour or semolina. If it holds but feels gummy inside, cook the rest a minute or two longer.

– Keep the water at a steady gentle simmer and give the dumplings room to swim. Crowding makes them stick and burst, and a rolling boil will shred them. Use a slotted spoon with a wide bowl to move them gently.

– Toast the breadcrumbs slowly over medium-low and keep them warm while you cook the dumplings, that way the coating stays dry and crisp. If they clump up, break them with a fork and add a tiny splash more butter to loosen them, dont let the sugar burn.