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Austrian Potato Plum Dumplings

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PREP TIME
35 min
COOKING TIME
20 min
TOTAL TIME
175 min
SERVINGS
12 servings
Dessert Austrian
Austrian Potato Plum Dumplings
Ingredients
  • 4 large russet potatoes
  • 1/2 teaspoon salt
  • 1 tablespoon butter, softened
  • 2 eggs, beaten
  • 1/4 cup farina
  • 1 cup all-purpose flour, or as needed
  • 12 Italian prune plums
  • 12 cubes white sugar
  • 1/2 cup butter, melted
  • 1/4 cup white sugar
  • 1 cup dry bread crumbs
  • additional melted butter and sugar for garnish (optional)
Instructions
1
Firstly, wash the potatoes thoroughly and place them in a large container filled with enough water to submerge them completely.
2
Bring the water to a rolling boil and cook the potatoes until they become tender, approximately 40 minutes. Remove them from the water with a slotted spoon and let them cool down to room temperature.
3
Once the potatoes have cooled sufficiently, peel them using a vegetable peeler and press them through a food mill or ricer into a large bowl. Allow the potatoes to cool further, this step can be done ahead of time and may take up to 24 hours.
4
In a separate large bowl, combine the cooled potatoes, salt, egg, and 1 tablespoon of softened butter until they are well combined. Gradually add the farina and flour to the potato mixture, stirring constantly until a dough forms. If the dough is still too wet, you can add more flour to achieve the desired consistency.
5
Turn the dough out onto a lightly floured surface and knead it until it becomes smooth and pliable, approximately 5 to 10 minutes.
6
Next, prepare the plum filling by scooping out the seeds and replacing them with sugar cubes. This step can be done ahead of time.
7
On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Cut it into twelve equal squares, approximately 3 inches in size.
8
Place one plum filling into each square and bring the corners together to form a triangle, pinching them shut to seal the dumpling.
9
To cook the dumplings, bring a large pot of water to a slow boil and carefully add 4-5 dumplings at a time. Once they rise to the surface, continue cooking them for an additional 5 minutes.
10
Transfer the cooked dumplings to a covered bowl and keep them warm until serving.
11
To serve, melt the remaining 1/2 cup of butter in a small skillet over medium heat. Add the bread crumbs and 1/4 cup of sugar, stirring constantly until they are lightly browned. Remove the bread crumbs from the skillet and roll the warm dumplings in them until they are evenly coated.
12
Serve the dumplings hot, sprinkled with a little sugar and extra melted butter if desired.