Description
Soft, fluffy potato dumplings filled with juicy fresh plums, perfectly seasoned, and coated in a touch of cinnamon and sugar— a comforting, delicious treat.
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
Instructions
- Boil the peeled potatoes until tender, then mash them thoroughly in a large bowl.
- Once mashed, add the flour, egg, salt, and melted butter. Stir until the dough comes together. If it’s too sticky, add a little more flour until it’s easy to handle.
- Divide the dough into small portions. Flatten each portion into a disc, then place a plum half in the center. Carefully fold the dough around the plum and seal the edges, forming a dumpling.
- Bring a large pot of salted water to a boil. Gently drop the dumplings into the water and cook for 5-7 minutes, or until they float to the surface.
- In a separate pan, melt butter over medium heat. Add the cooked dumplings and fry for a few minutes on each side, until golden brown.
- Mix the sugar and cinnamon together in a small bowl. Sprinkle this cinnamon-sugar mixture over the dumplings once they’re fried.
- Serve hot and enjoy!
Notes
- If the dough is too sticky, gradually add more flour.
- Use ripe but firm plums for best texture.
- These dumplings are best served warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boiled, Fried
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 40 mg
