Mirabelle plum dumplings recipe - Kittenhood

Mirabelle plum dumplings recipe

Mirabelle plum dumplings recipe - Kittenhood

This is a very popular early fall dessert in Romania. Plums are in season and you can find them everywhere for cheap. These sweet dumplings (or glorified filled gnocchi, if you want) are a little less light than summer desserts, kind of like a transition into fall. Because even our stomachs need a transition, right? Not just our wardrobes. They are my favorite thing to eat because they’re filling and you’re allowed to have them instead of breakfast or dinner. Plus they’re usually made in big batches, meaning they’ll probably be around for a few days. They’re the best. But what I did here was to substitute regular plums for small mirabelle plums, which is unheard of, but equally delicious. The dumplings are smaller and more delicate this way, so I like them even more. Here is how to make them yourself:

Mirabelle plum dumplings recipe - Kittenhood

Mirabelle plum dumplings
Yields 22
A twist on a traditional Romanian fall dessert, which replaces plums with mirabelle plums, but is equally tasty!
Print
Ingredients
  1. 4 medium potatoes
  2. 1 1/2 cup flour
  3. 2 eggs
  4. 1/3 tsp salt
  5. 1 1/2 cup breadcrumbs
  6. 2 tbsp butter
  7. 20-22 mirabelle plums
  8. 3-4 tbsp sugar
  9. 2-3 tbsp cinnamon
  10. 1 tbsp oil
Instructions
  1. Wash and boil the potatoes.
  2. Meanwhile, pit the mirabelle plums and place them in a bowl with the cinnamon and part of the sugar.
  3. In a non-stick pan, melt the butter and add the breadcrumbs. Turn the heat to low and add the rest of the sugar, stirring continuously until it gets a nice, golden color. Allow to cool.
  4. Peel the potatoes and mash them finely. Add in the eggs, salt and flour, mixing until you get a smooth, sticky dough.
  5. With wet hands, take a piece of dough and flatten it in your hand. Put a mirabelle plum inside and roll it in your palm to close completely. Repeat until you're out of plums.
  6. Bring a pan of water to boil and add a tablespoon of oil to it.
  7. Boil 3-4 dumplings at a time, until they rise to the surface.
  8. Transfer them to the sweet breadcrumbs and toss them until they're completely covered.
  9. Serve warm or cold, with extra sugar and cinnamon to taste.
Notes
  1. If the dough feels too sticky, don't add extra flour or the balls will harden. Just wet your hands every time you form a ball and it will be alright.
  2. If you're using plums instead of mirabelle plums, you will only need one half per ball.
  3. Don't add too much dough around one fruit, you want a nice proportion.
  4. I got 22 dumplings, but the number may depend on how much dough you use for one fruit.
Kittenhood http://kittenhood.ro/
Mirabelle plum dumplings recipe - Kittenhood

  • thehearabouts

    I love this dessert sososo much! My mum just made a batch and I’m not at home to enjoy them 🙁 . So I guess I’m gonna have to make some myself. Thanks for the recipe! ^_^

    • it takes a while to make, but it’s so worth it!

  • Potatoes and plums ? I like this idea !

  • Anna

    This sounds so different from anything I’ve ever tried before – I definitely want to make this! It looks amazing. Your food photography is gorgeous!

    • thanks! it’s a real treat, I promise!

  • Am mai vazut galuste/gomboti cu caise, dar cu corcoduse e o noutate si mai ales din compot. 🙂 De multe ori am adaugat faina extra pentru ca simteam ca mainile umezite nu ma ajuta, insa imi dau seama ca niciodata nu am lasat cartofii aia sa se raceasca. Schimb tactica si scot prunele la atac.
    Arata yummy!
    P.S.: am avut si eu un set multicolor de furculite pentru desert.

    • Mihaela, am inteles ca daca pui faina in plus se intaresc si chestia cu mainile ude a mers foarte bine la mine. Corcodusele nu au fost din compot, dar sunt sigura ca ar merge!

  • Ooh, I’ve never made potato dumplings (quark dough, because I’m lazy and it’s easy). I might have to try! Also, congratulations on making dumplings look appetising (it’s hard).

    • Well, let me know if you make them! The trick is in the breadcrumbs – it gives them a photogenic texture 🙂