Description
Delight in these traditional Eastern European Plum Dumplings with Ricotta, featuring a soft ricotta-based dough enveloping sweet, spiced plums. Boiled to perfection and finished with toasted buttered breadcrumbs, these tender dumplings are a comforting summer dessert dusted with powdered sugar.
Ingredients
Scale
Dough
- 1 cup ricotta cheese (drained if watery)
- 1 large egg
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 1/4 cups all-purpose flour (plus more for dusting)
Filling
- 8 small ripe plums (pitted)
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
Topping
- 1/2 cup unsalted butter
- 3/4 cup plain breadcrumbs
- Powdered sugar (for serving)
Instructions
- Make the Dough: In a mixing bowl, combine the ricotta, egg, granulated sugar, and salt. Stir until smooth. Gradually add the flour and mix until a soft, slightly sticky dough forms. Transfer the dough to a floured surface and knead gently until smooth and pliable, adding a little more flour if necessary. Cover and let rest for 15 minutes.
- Prepare the Filling: In a small bowl, mix the brown sugar and ground cinnamon thoroughly. This mixture will be used to add sweetness and spice to the plums.
- Assemble the Dumplings: Flatten a small portion of dough in your palm, place a whole pitted plum in the center, and sprinkle some of the cinnamon sugar mixture inside. Carefully wrap the dough around the plum, pinching to seal completely and forming a neat ball. Repeat this process with the remaining plums and dough portions.
- Boil the Dumplings: Bring a large pot of salted water to a boil. Gently lower the dumplings into the boiling water. Simmer gently for 12 to 15 minutes, or until the dumplings rise to the surface and the dough is cooked through.
- Prepare the Breadcrumb Topping: While the dumplings cook, melt the unsalted butter in a skillet over medium heat. Add the plain breadcrumbs and cook, stirring constantly, until they become golden brown and fragrant, about 4 to 5 minutes.
- Finish and Serve: Remove the cooked dumplings from the water using a slotted spoon, allowing excess water to drain. Roll each dumpling in the toasted breadcrumbs to coat it thoroughly. Serve the dumplings warm, dusted with powdered sugar for a sweet finishing touch.
Notes
- For smaller dumplings, cut plums in half and use a spoonful of the cinnamon sugar mixture inside each half instead of whole plums.
- Ricotta cheese can be substituted with farmer’s cheese or quark for a slightly different texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Eastern European
