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
Scale
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
