Brown Sugar Cinnamon Breadcrumbs Plum Dumplings

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This dessert was probably the very first one I ever tried making on my own. I must have been eight, or maybe even younger, I honestly don’t remember.

What I do know is that I’ve always loved plums, and after tasting this dessert as a child, I instantly fell in love with it!

I wanted to learn how to make it myself so I could enjoy it whenever I wanted.😅

It’s such an easy dessert—traditional from my home country, simple yet incredibly delicious and satisfying, especially on a cozy fall day.

Tips and notes

Go for ripe plums—they'll get juicier when you boil them.

Don't go overboard with the flour. The dough might be a little sticky, so just flour your hands to shape the dumplings instead of adding too much flour.

Ingredients

For the dumplings:

500 g of boiled potatoes

200 g of all-purpose flour

1 big egg

1 tablespoon of oil

1 teaspoon of salt

10 seedless plums

For the crumble:

100 g bread crumbs

100 g brown sugar

1 tbsp of cinnamon

30 g butter or oil

Instructions

1. Get a big pot of water boiling and toss in the peeled potatoes.

   Let them boil for 30 min or until they're super soft.

2. Once the potatoes are cool, mash them with a fork, then mix in an egg, some salt, a bit of oil, and flour to start making the dough.

3. Use your hands to knead the dough. If it feels too sticky, just add a spoonful of flour. Keep at it until you have a ball of dough that's both compact and soft.

4. Grab a piece of dough and gently roll it into a small ball between your palms. Then, press it down with your top hand to make a little flat circle, about 1 cm thick. Pop the plum in the center and gently press it in while wrapping the dough around it.

5. Do the same thing with the rest of the dough, and put the filled dumplings on a plate or surface that's lightly dusted with flour.

6. Get a big pot of water and bring it to a boil.

7. Gently drop the dumplings into the boiling water.

8. Boil them for 15 minutes, and they’ll float to the top when they're ready.

9. While the dumplings are boiling, go ahead and start making the crumble.

10. Melt some butter in the pan until it starts to bubble (or just use oil if you prefer). Toss in the bread crumbs and toast them for a minute or two until they turn golden. Keep an eye on them, though—they can burn pretty quickly!

11. Mix in some brown sugar and cinnamon and give it all a good toss.

12. Once the dumplings are cooked, take them out while they're still wet and hot, and roll them in the prepared crumble until they're completely coated.

13. Tastes best when it's warm but super delicious even cooled down.

14. You can keep the dumplings in an airtight container for a day or two.