Name: Potato Fresh Plum Dumplings
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Eastern European
Ingredients: 2 pounds potatoes, peeled and boiled; 1 cup all-purpose flour; 1 large egg; 1/2 teaspoon salt; 1 tablespoon butter, melted; 10-12 ripe plums, pitted and halved; 1 tablespoon sugar; 1 teaspoon ground cinnamon; 2 tablespoons butter, for frying; 1 tablespoon sugar, for coating

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Soft, fluffy Potato Fresh Plum Dumplings filled with juicy, ripe plums, lightly coated with cinnamon and sugar, and given a golden finish in butter—this is my idea of pure comfort on a plate. These dumplings are a delightful mix of tender dough, fruity sweetness, and warm spice, perfect for a cozy afternoon treat or a nostalgic dessert.

Potato Fresh Plum Dumplings

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 pounds potatoes, peeled and boiled

1 cup all-purpose flour

1 large egg

½ teaspoon salt

1 tablespoon butter, melted

10-12 ripe plums, pitted and halved

1 tablespoon sugar

1 teaspoon ground cinnamon

2 tablespoons butter, for frying

1 tablespoon sugar, for coating

Directions

I start by boiling the peeled potatoes until tender, then mash them thoroughly in a large bowl.

Once mashed, I add the flour, egg, salt, and melted butter. I stir until the dough comes together, adding a little extra flour if it’s too sticky to handle.

I divide the dough into small portions, flatten each into a disc, and place a plum half in the center. Then I fold the dough around the plum and seal the edges to form a dumpling.

In a large pot of salted boiling water, I gently drop in the dumplings and cook them for 5–7 minutes, or until they float to the surface.

While they cook, I melt butter in a separate pan over medium heat. I transfer the cooked dumplings to the pan and fry them for a few minutes on each side until they turn golden brown.

Finally, I mix sugar and cinnamon in a small bowl, then sprinkle this mixture over the fried dumplings before serving.

Servings and Timing

Servings: 4

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Calories: About 300 kcal per serving

Variations

I sometimes swap fresh plums for apricots or cherries when they’re in season. For an extra indulgent twist, I like adding a small cube of sugar inside the plum before wrapping it in the dough—it melts into a sweet syrup while cooking. If I want a lighter version, I skip frying and simply coat the boiled dumplings in the cinnamon-sugar mixture.

Storage/Reheating

I keep any leftover dumplings in an airtight container in the fridge for up to 2 days. To reheat, I pan-fry them in a little butter to restore their crispy edges, or warm them in the oven at 350°F for about 10 minutes. I avoid microwaving them as it can make the dough soggy.

FAQs

How do I know when the dumplings are cooked?

I wait until the dumplings float to the top of the boiling water and then let them cook for an extra minute or two to ensure the dough is fully cooked.

Can I make the dough ahead of time?

Yes, I prepare the dough a few hours in advance and keep it covered in the fridge to prevent it from drying out.

What type of potatoes work best?

I prefer starchy potatoes like Russets or Yukon Golds because they make the dough light and fluffy.

Can I freeze the dumplings?

Yes, I freeze them uncooked on a tray, then transfer them to a freezer bag. When I’m ready to cook, I drop them directly into boiling water without thawing.

Can I make them without frying?

Absolutely. I simply boil the dumplings and toss them in cinnamon-sugar for a softer, lighter finish.

Conclusion

These potato fresh plum dumplings bring together simple ingredients in a way that feels both homely and special. I love how each bite combines tender dough, juicy fruit, and the warm aroma of cinnamon. Whether I serve them as a dessert, a snack, or a sweet breakfast, they always remind me of the joy of making something comforting from scratch.

Recipe:

Potato Fresh Plum Dumplings

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Author: Cheryl
Total Time: 40 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

Soft potato dumplings wrapped around juicy ripe plums, coated in cinnamon-sugar, and lightly fried in butter for a golden, comforting treat.

Instructions

Boil the peeled potatoes until tender, then mash them thoroughly in a large bowl.
Add the flour, egg, salt, and melted butter to the potatoes. Mix until the dough comes together, adding more flour if necessary.
Divide the dough into small portions, flatten each into a disc, and place a plum half in the center. Fold the dough around the plum and seal the edges.
Bring a large pot of salted water to a boil. Drop the dumplings in and cook for 5–7 minutes, or until they float to the surface.
While dumplings cook, melt butter in a separate pan over medium heat.
Transfer cooked dumplings to the pan and fry until golden brown on all sides.
Mix cinnamon and sugar in a small bowl and sprinkle over the dumplings before serving.