Plum Dumplings with Cinnamon and Nutmeg

These homemade dumplings are one of my favorite cozy treats just as fall begins and the season for plums ends. The Italian plums that this recipe calls for are perfect for dumplings because they are small in comparison to traditional plums but still really flavorful.

The prep for this recipe involves pitting the plums and replacing them with a sugar cube (pictured below!). Sugar cubes are surprisingly hard to come by at most grocery stores, so you could use a spoonful of sugar instead and they will still taste amazing. There’s definitely a sugar plum fairy joke in here somewhere but it hasn’t come to me yet.

Recipe below!!

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4 eggs
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potato and flour dough in the making
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2 lemons about to be zested

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folding the sugar-filled plum into dough
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boiling the dumplings
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coated in butter, bread crumbs, and cinnamon nutmeg sugar

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RECIPE
Plums
  • 12 fresh Italian plums 
  • 12 sugar cubes 
  1. Wash, dry and pit each plum. 
  2. Place a cube of sugar in each plum, set aside. 
Dough
  •  2 large boiled peeled potatoes 
  •  2 cups of flour 
  • 2 eggs 
  • 2 tablespoons unsalted butter 
  •  Rind of one lemon (optional) 
  •  1/4 tsp. salt 
  1. Put potatoes through a ricer while still warm. 
  2. Add flour, eggs, butter and salt. 
  3. Combine well using your hands. 
  4. Roll dough out to 1/4” thickness on a well floured board. 
  5. Cut into 4” squares. 
  6. Place one plum in center of each square, bring corners together and roll dumpling to seal. 
  7. In a large stock pot, boil dumplings in salted water for about 10 minutes. 
  8. Remove dumplings with a slotted spoon and rest on paper towels to drain. 
Topping 
  • 1/4 cup unsalted butter 
  • 1 cup fresh fine bread crumbs 
  • Sugar, Ground Cinnamon, Ground Nutmeg (to taste) 
  1. In a large sauce pan melt butter and brown bread crumbs. 
  2. Roll dumplings in buttered bread crumbs. 
  3. Mix sugar and spices and sprinkle over dumplings.