Potato Plum Dumplings


Recipe for traditional dumplings from potato dough filled with plums. Finish the plum dumplings with the favourite sweet mixture.

No. of servings


Ready in

60 min.






potatoes 1.7 lb (750 g)

Cook floury potatoes (Cooking type C or B) in their skins. Allow them to cool well. Once the are cold, peel them and grate.


meal 8.75 oz (250 g)  salt 1 pinch  chicken egg 1 pc  corn starch 1 tsp

Add salt, egg, flour, corn starch and knead the dough until stiff. If the dough is runny, add flour.


cinnamon sugar  plums

Use a rolling pin to spread the dough on a floured board. Use a bigger cup or biscuit cutter to cut out rounds (or cut the dough into squares) and fold one clean stoned plum sprinkled with cinnamon or vanilla sugar into each piece of dough.


Cook dumplings in salted water for about 8 minutes, depending on size.


unsalted butter  powdered sugar  ground poppy seeds

Strain the dumplings, rinse them under cold water and pour over with melted butter. Sprinkle with the favourite mixture from sugar and poppy seeds or walnuts.

Bon appetit!


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