Dumplings with plums
4 servings
45 minutes
Plum dumplings are a delightful dish of Austrian cuisine, combining tender potato dough and aromatic plums. The history of this dish dates back to medieval Europe when dumplings were popular among peasants due to accessible ingredients. The sweetness of sugar-coated plums perfectly complements the softness of the dough, creating a harmony of flavors. Dumplings are steamed, making them particularly airy and light. They are served with melted butter, adding tenderness and richness to the dish. Plum dumplings make an ideal dessert or sweet dinner, especially in the autumn season when plums are juiciest.
1
Peel the potatoes and grate them on a coarse grater. Drain excess juice, add flour, beat in an egg, salt, and knead the dough.
- Potato: 400 g
- Wheat flour: 4 tablespoons
- Chicken egg: 1 piece
- Salt: to taste
2
Form balls from the dough and fill each with plums, pitted and rolled in sugar.
- Plums: 200 g
- Sugar: 1 tablespoon
3
Place a greased mold in the steamer, arrange the dumplings in it, and cook for 30-40 minutes.
- Butter: 1 tablespoon
4
Pour melted butter over the ready dumplings.
- Butter: 1 tablespoon
