I remember the first time I had Romanian plum dumplings, as a child. Being a typical Transylvanian dessert, it was never cooked in my home because my parents moved there from Bucharest and most of our recipes, at least at that time, were from the south of the country. My mind couldn’t comprehend that I was eating a dessert made with potatoes. Because yes, these delicious plum dumplings are made from potatoes. They are rich, sweet, and very indulgent.
The Romanian plum dumplings recipe is not hard at all, but it does require a bit of patience because the dough is very, very, very sticky. It is worth it though, as the end result is the most incredible marge between the humble potato, the sweet plum, and the exotic taste of cinnamon. You will impress every guest when you serve this delicious, unique dessert.
The Ingredients for the Romanian Plum Dumplings Recipe
The main two ingredients for this typical Transylvanian recipe are potatoes and plums. Besides potatoes, you will also need an egg and some flour for the dough. For the coating of the dumplings, I used a mix of breadcrumbs, sugar and cinnamon, lightly fried in butter. Some people also prefer to add powdered sugar but I think they are sweet enough and don’t need any more sweeteners.
How To Make Romanian Plum Dumplings
Making these Romanian plum dumplings involves a few steps, but the end result is well worth the effort. Start by boiling the potatoes in their skins to prevent them from absorbing too much water. Once boiled, let them cool slightly, then peel and mash them using a potato masher.
In a large bowl, combine the mashed potatoes with the egg, then gradually add the flour. The exact amount of flour will depend on the moisture content of the potatoes. Knead the mixture with your hands until you have a soft, quite sticky dough. The consistency should be similar to that of gnocchi. While the dough rests, prepare the plums by cutting them halfway to remove the pit. If the plums aren’t very sweet, you can add a teaspoon of sugar in the middle before forming the dumpling.
In a large pan, melt the butter and add the breadcrumbs. Stir until the breadcrumbs start to roast, then add the sugar and cinnamon. Let it cook for another minute, then remove from heat.
Fill a large pan with water, add a pinch of salt, and bring to a boil. Wet your hands to work the dough more easily. Take a small amount of dough, flatten it in your hand, and place a plum in the centre. Carefully wrap the dough around the plum to form a ball. Repeat until all the plums are used up. Drop the dumplings into the boiling water, a few at a time to avoid overcrowding the pot. After about 5-6 minutes, the dumplings will rise to the surface, indicating they are done.
Use a skimmer to remove the dumplings from the boiling water and roll them in the breadcrumb mixture until fully coated. Place the coated dumplings on a platter and serve hot.
Notes and Tips:
- Boil the potatoes in their skin rather than peeled and cut in pieces. This is because you want to avoid the potatoes absorbing water.
- The amount of flour depends on the water content of the potatoes. Start with a little and work your way up until you obtain a dough consistency – similar to the one for gnocchi.
- If your plums are not ripe yet and are not very sweet, you can add a teaspoon of sugar in the middle, before you form the dumpling.
- Work with wet hands. Have a bowl of water next to you and wet your hands for each dumpling. Otherwise, the dough will stick to everything. If you want to make all the balls before boiling them, sprinkle flour on the surface you will leave them until the water boils.
Romanian Plum Dumplings Recipe
Ingredients
- 3-4 large potatoes
- 8-10 plums
- 1 egg
- 200-250 gr flour
- 100 gr sugar
- 150 gr butter
- 200 gr breadcrumbs
- 2 tbsp cinnamon
Instructions
- Start by boiling the potatoes with their skin on.
- Once boiled, let them cool down and then carefully peel them.
- Mash them with a potato masher.
- Mix the mash with an egg and then start adding the flour gradually.
- The amount of flour will vary, depending on the water content of the potatoes.
- Knead with your hands and add flour until you obtain a soft dough. It will be very sticky.
- Cut the plums halfway, and remove the pit.
- Whilst the dough is resting, make the coating of the plum dumplings.
- Melt the butter in a pan, and add the breadcrumbs.
- Mix well until the breadcrumbs start to roast.
- Add the sugar and the cinnamon, leave it for one more minute, then take away from the heat.
- Fill a large pan with water and a pinch of salt, and bring it to a boil.
- Water your hands to work the dough better.
- Add a bit of dough in your hands and put a plum without the pit, in the middle.
- Work the dough around the plum, to make a ball.
- Drop the dough ball in the boiling water.
- Continue until you finish the dough and the plums.
- Don’t overcrowd the pot where they are boiling. I found that 4 is the magic number for my pot.
- Once they are ready, after 5-6 minutes, they will rise to the surface.
- Take them out with a skimmer and drop them in the breadcrumb mix.
- Roll them until covered on all sides and take them out on a platter.
- Serve the plum dumplings hot.
FAQ:
Can I make the dumplings ahead of time?
It’s best to serve the dumplings fresh and hot. I don’t recommend making them in advance as once they cool down, the texture changes. You can however serve the leftovers the next day, heated up in the microwave.
Why is my dough too sticky?
The stickiness of the dough depends on the moisture content of the potatoes. If your dough is too sticky, gradually add more flour until it reaches the right consistency.
Can I bake the dumplings instead of boiling them?
Traditional Romanian plum dumplings are boiled, but if you want to try a baked version, make sure to place them in a baking dish with some butter to prevent sticking. Note that this will alter the texture.
How should I store leftovers?
Leftover dumplings can be stored in an airtight container in the refrigerator for up to 1 day. Reheat them in the microwave.
For more similar traditional Romanian dessert recipes, check out my recommendations below:
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