Hungarian Plum Dumplings

Course : Dumplings
Serves: 8
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8 medium prune plums
1/2 cup plus 2 tablespoons sweet butter
1 tablespoon ground cinnamon
2/3 cup plus 8 teaspoons sugar
2 tablespoons butter
1 1/2 cups all-purpose flour
1 1/2 cups diced cold potatoes made from cooked potatoes
3/4 teaspoon salt
2 large eggs
3 quarts boiling water
2/3 cup ground walnuts

Preparation / Directions:

1. Remove pits from plums by pushing pit through stem end with a crochet hook or skewer. 2. Mix 1/2 cup (1 stick) softened butter with cinnamon and 8 teaspoons sugar. 3. Fill plums with mixture; chill. 4. To make pastry, cut remaining butter into flour until mixture resembles coarse crumbs; combine flour mixture with potatoes and salt. 5. Mix in eggs and knead well. (Dough will be sticky.) 6. Roll out on floured board to 1/4-inch thickness; cut into 3-inch squares. 7. Place a plum in center of each square; moisten edges and pinch together firmly to enclose plum. 8. Dip hands in flour; roll filled dough into smooth round ball in palms of hands. 9. Gently drop 2 dumplings at a time into 3 quarts of gently boiling water; cook 20 minutes and drain. 10. Roll in remaining sugar mixed with walnuts; place on platter. Cover; keep warm in oven. Serve hot.

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