Plum Dumplings with Ricotta Recipe
If you’ve never experienced the magic of Plum Dumplings with Ricotta, you’re in for a delightful surprise. This Central European treat wraps juicy, sweet plums inside a pillowy ricotta dough, then rolls each dumpling in a buttery, golden breadcrumb coating for the perfect balance of tender, creamy, and crisp. Every bite bursts with sweet-tart fruit, mild cheese, and a comforting cinnamon warmth. Whether you’re chasing childhood nostalgia or discovering this dish for the first time, Plum Dumplings with Ricotta offer a taste of tradition with an irresistibly fresh twist.
Ingredients You’ll Need
Making Plum Dumplings with Ricotta is truly simpler than it looks, thanks to a handful of wholesome ingredients that each play a starring role. The dough is soft and flavorful, the plums are juicy and tart, and the finishing touches add that signature golden crunch and aroma.
- Ricotta cheese (1 cup, well-drained): Provides a soft, creamy foundation for the dumpling dough; use Italian-style for best results.
- Large egg (1): Binds the dough and adds richness for a tender texture.
- Sugar (1 tablespoon + 1/4 cup, divided): Sweetens both the dough and the crunchy coating; adjust to taste.
- Salt (1/2 teaspoon): Balances sweetness and brings out all the flavors.
- All-purpose flour (1 1/4 cups, plus more for dusting): Forms the structure of the dumplings; add gradually to avoid tough dough.
- Small ripe plums (8, halved and pitted): The heart of the dish; use perfectly ripe plums for juicy, sweet-tart flavor.
- Sugar cubes or granulated sugar (8 cubes or 2 tablespoons): Tuck a little sugar inside each plum for a lovely surprise in every bite.
- Unsalted butter (1/2 cup): Adds richness and helps create the golden, crispy breadcrumb coating.
- Fine breadcrumbs (1 cup): Toasted in butter, these form the irresistible crust around each dumpling.
- Ground cinnamon (1/2 teaspoon, optional): For a warm, aromatic finish, cinnamon is the classic touch (but totally optional if you prefer).
How to Make Plum Dumplings with Ricotta
Step 1: Make the Ricotta Dough
Start by combining your well-drained ricotta, egg, 1 tablespoon of sugar, and salt in a medium bowl. Mix until everything is smooth and evenly incorporated. Gradually stir in the flour, just until a soft and slightly sticky dough forms. Be careful not to over-mix or add too much flour; a gentle hand keeps the dumplings tender. Once your dough comes together, cover the bowl and let it chill in the fridge for 20–30 minutes. This short rest makes the dough easier to handle and helps it hold together when shaping.
Step 2: Prepare the Plums
While the dough is chilling, take a moment to ready your plums. Halve and pit each one, then, if you have sugar cubes, nestle a cube into the center of one half before pressing the halves gently back together. If you’re using granulated sugar instead, just sprinkle about a teaspoon into the center of each plum. This little touch ensures every dumpling has a juicy, sweet surprise inside.
Step 3: Boil the Water
Bring a large pot of salted water to a gentle boil. The salt seasons the dumplings as they cook, enhancing all the flavors from the inside out. Keep the water at a simmer rather than a rolling boil, so the delicate dumplings don’t break apart.
Step 4: Shape the Dumplings
Lightly dust your hands and work surface with flour. Divide the dough into 8 equal pieces. Flatten each piece into a disk about the size of your palm and place a stuffed plum in the center. Carefully wrap the dough around the plum, gently sealing the edges and rolling it into a smooth ball. Don’t worry if things look rustic—homemade charm is part of the appeal!
Step 5: Cook the Dumplings
Gently lower your dumplings into the simmering water. Let them cook for 10–12 minutes, or until they float to the top and feel tender when pressed. Use a slotted spoon to lift them out, letting any excess water drain off. The aroma as they cook is heavenly!
Step 6: Prepare the Golden Breadcrumb Coating
While the dumplings are cooking, melt the butter in a large skillet over medium heat. Add the breadcrumbs and stir constantly until they turn golden and crisp. Sprinkle in the 1/4 cup sugar and cinnamon (if using), stirring to coat the crumbs evenly. This fragrant, crunchy coating is the signature finish for Plum Dumplings with Ricotta.
Step 7: Coat and Serve
Roll the drained dumplings in the warm, buttery breadcrumbs until every surface is coated in golden goodness. Serve them up warm, dusted with a little extra cinnamon sugar or a dollop of tangy sour cream if you like. Every bite is a perfect balance of creamy, crispy, and fruity flavors.
How to Serve Plum Dumplings with Ricotta
Garnishes
For an extra flourish, dust your Plum Dumplings with Ricotta with a mixture of cinnamon and sugar just before serving. A dollop of lightly sweetened sour cream or a swirl of whipped cream adds a touch of richness and a beautiful contrast to the warm dumplings. You can also sprinkle a few toasted almond slivers or fresh mint leaves for color and crunch.
Side Dishes
While these dumplings are a showstopper on their own, they pair wonderfully with simple sides like fresh berries, a tangy fruit compote, or a crisp green salad for a lighter touch. If you’re serving Plum Dumplings with Ricotta as dessert after a hearty meal, a shot of espresso or a small glass of sweet dessert wine makes for a classic European finish.
Creative Ways to Present
Try serving each dumpling in a small bowl with a drizzle of vanilla custard or warm honey. For a playful twist, arrange the dumplings on a platter with colorful edible flowers. If you want to go all out, turn them into a deconstructed dessert by slicing the dumplings and layering them with whipped cream, roasted plums, and extra crisp breadcrumbs in parfait glasses.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer your Plum Dumplings with Ricotta to an airtight container and refrigerate them. They’ll keep well for up to 2 days, though the breadcrumb coating may soften a bit. For best texture, store the dumplings and breadcrumbs separately, then re-coat before reheating if possible.
Freezing
You can freeze uncooked dumplings for later! Place the shaped dumplings on a parchment-lined tray and freeze until solid, then transfer to a zip-top bag. Cook them straight from the freezer, adding a couple of extra minutes to the boiling time. Cooked dumplings don’t freeze quite as well, as the texture can become a bit dense after thawing.
Reheating
To reheat, gently steam the dumplings or warm them in the microwave for about 30 seconds per dumpling. If you want to revive the crisp breadcrumb coating, quickly roll the reheated dumplings in a fresh batch of toasted breadcrumbs before serving. Avoid reheating in a dry oven, which can make the dough tough.
FAQs
Can I use other fruit besides plums?
Absolutely! While plums are traditional, you can substitute apricots, peaches, or even strawberries for a twist. Just adjust the sugar filling to match the fruit’s sweetness.
What type Dessert
Italian-style ricotta is ideal for Plum Dumplings with Ricotta because it has a firmer, drier texture that makes the dough easier to handle. Always drain off any excess liquid for the best results.
Can I make the dough ahead of time?
Yes! The ricotta dough can be made and refrigerated up to a day in advance. Just keep it tightly covered so it doesn’t dry out, and let it rest at room temperature for a few minutes before shaping.
How do I know when the dumplings are cooked?
The dumplings will float to the surface of the simmering water and feel tender yet springy when gently pressed. Avoid overcooking, as the dough can become dense.
Are Plum Dumplings with Ricotta vegetarian?
Yes, this recipe is completely vegetarian! Just be sure to use vegetarian-friendly sugar and check that your breadcrumbs don’t contain any animal-derived ingredients if you’re cooking for strict vegetarians.
Final Thoughts
I can’t recommend Plum Dumplings with Ricotta enough—they’re comforting, nostalgic, and a real showstopper whether you’re sharing with family or treating yourself. Don’t be intimidated by the steps; each one is easy, and the reward is a dessert that feels like a warm hug. Give them a try, and you’ll see why this old-world favorite still wows today.
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Plum Dumplings with Ricotta Recipe
- Total Time: 45 minutes
- Yield: 8 dumplings 1x
- Diet: Vegetarian
Description
Delicious and tender plum dumplings made with smooth ricotta cheese, wrapped around juicy ripe plums, boiled to perfection, then coated in a buttery, sweet breadcrumb mixture. This classic Central European dessert offers a perfect balance of creamy, fruity, and sugary flavors ideal for a comforting treat.
Ingredients
Dumpling Dough
- 1 cup ricotta cheese (well-drained)
- 1 large egg
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour (plus more for dusting)
Filling
- 8 small ripe plums (halved and pitted)
- 8 sugar cubes or 2 tablespoons granulated sugar
Breadcrumb Coating
- 1/2 cup unsalted butter
- 1 cup fine breadcrumbs
- 1/4 cup sugar (for coating)
- 1/2 teaspoon ground cinnamon (optional)
Instructions
- Prepare the Dough: In a medium bowl, combine well-drained ricotta, egg, 1 tablespoon sugar, and salt. Mix until smooth. Gradually add flour, stirring until a soft dough forms. Add extra flour only if too sticky. Cover and chill for 20-30 minutes.
- Prepare the Plums: While the dough chills, halve and pit the plums. Place one sugar cube inside each plum half (or sprinkle with sugar) and press halves back together.
- Boil Water: Bring a large pot of salted water to a gentle boil, preparing for cooking dumplings.
- Form Dumplings: Dust hands and surface with flour. Divide dough into 8 equal pieces. Flatten each into a disk, place a sugar-stuffed plum in the center, wrap dough around it and seal edges, shaping into smooth balls.
- Cook Dumplings: Gently lower dumplings into boiling water. Cook for 10-12 minutes until they float and are tender. Remove with slotted spoon.
- Prepare Breadcrumb Coating: Melt butter in a large skillet over medium heat. Add breadcrumbs and cook, stirring, until golden and crisp. Stir in sugar and cinnamon (if using).
- Coat Dumplings: Roll the drained dumplings in the warm breadcrumb mixture until evenly coated.
- Serve: Serve warm, optionally dusted with extra cinnamon sugar or with a dollop of sour cream for added richness.
Notes
- Use Italian-style ricotta and drain it well to avoid excess moisture, which helps the dough hold together better.
- For best texture and flavor, serve dumplings fresh. Leftovers can be gently reheated in a skillet with a bit of butter.
- You can substitute sugar cubes with granulated sugar inside the plums if unavailable.
- Adding cinnamon to the breadcrumb coating enhances the warm spice notes but is optional.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Central European
Nutrition
- Serving Size: 1 dumpling
- Calories: 220
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
