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Istrian Plum Dumplings

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PREP TIME
90 min
COOKING TIME
35 min
TOTAL TIME
125 min
SERVINGS
10 servings
Dessert Eastern European U.S.
Istrian Plum Dumplings
Ingredients
  • 25 Italian prune plums
  • 3 tablespoons sugar
  • 2 large potatoes, peeled and quartered
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 egg yolks
  • 2 tablespoons shortening or butter, softened
  • 1/2 cup butter
  • 1 1/2 cups dark brown sugar
  • 1/4 cup fine dry bread crumbs
Instructions
1
Cut the prunes nearly in two, and then carefully pry them open to extract their pits. Next, sprinkle about 1/3 teaspoon of sugar into the empty space within each plum, and then seal it back up. Set these prunes aside for now.
2
Next, submerge potatoes in a large pot filled with sufficient water to cover them completely. Bring the mixture to a rolling boil, and cook until they're tender enough to be easily mashed with a fork or potato masher. After about 20 minutes, drain the potatoes and let them cool enough to handle.
3
Meanwhile, prepare the dough by combining flour, sugar, baking powder, and salt in a pile on a clean work surface. Create a central depression within the mixture, then add the reserved 1 cup of mashed potatoes, egg yolks, and shortening to this depression. Work the ingredients together until they form a smooth, pliable dough.
4
Once the dough is fully incorporated, roll it out onto a floured surface to a thickness of approximately 1/4 inch. Use a biscuit cutter to cut the dough into roughly 4-inch rounds.
5
Now, take one piece of dough and place a whole, pitted plum in the center. Next, position another piece of dough on top and press the edges together firmly to seal the dumpling. Make sure there are no gaps or openings, as this could allow the plum to escape during cooking.
6
In a separate pot, bring a large quantity of salted water to a boil. Gently add the dumplings to the boiling water and cook for about 10 minutes, or until they're done.
7
Simultaneously, prepare the sauce by melting butter in a large frying pan over medium heat. Add brown sugar and stir until it's fully incorporated. If desired, add some of the juice that collects in the bowl of pitted plums to give the sauce a slightly sweeter flavor. Stir in a small amount of bread crumbs to thicken the sauce.
8
Once the dumplings are finished, remove them from the boiling water and place them in the frying pan. Toss the dumplings gently to coat them evenly with the sauce. Serve hot, with any extra sauce spooned over the top.