Like on vacation – but vegan!
We are known to be big dumpling fans. You can already find potato dumplings and bread dumplings in the recipe collection on our blog. Today we show you how to make plum dumplings yourself.
So you don’t have to go on your next holiday in Austria to enjoy this delicacy again! The best plum dumplings will soon be handmade at home! As a topping, we traditionally use breadcrumbs that are roasted in vegan butter.
For the plum dumplings, you first make a dough out of potatoes. – Don’t worry, the dumplings won’t taste hearty later!
Now fill the dough with a plum. This must of course be gutted beforehand. If the plums are still very sour, it is advisable to put cinnamon and sugar in the middle where the stone used to be. With very sweet fruits, on the other hand, you can save on the sugar. But we wouldn’t do without the cinnamon, it gives a nice and perfectly fitting taste.
As you can see, our first damsons, or plums, were quite large. There is no child’s hand in the photo – the dumplings were really that big! But this has the advantage that you have to form fewer dumplings 😉
If you have made dumplings before, you probably know that dumplings are not cooked in boiling water. That should also be the case with these dumplings. Otherwise you run the risk that they will simply dissolve in the water to a greater or lesser extent during cooking. That would be a shame!
Bring the dumpling water to a boil, add the dumplings, and then turn the heat down a little. The water should not bubble or boil when cooking!
After a little dip in the hot water, it is best to carefully lift the plum dumplings out of the water with a slotted spoon. This allows the water to drip off directly. We like to serve the dumplings with toasted breadcrumbs. All you have to do is toast them briefly in vegan butter in a small pan. You can even add some cinnamon for a more intense flavor.
And you can serve and enjoy!
- 800 grams of potatoes
- 150 g potato flour (approx.)
- 2 tbsp canola oil
- ½ tsp salt
- 10 plums
- 2 tbsp sugar
- some cinnamon
- Peel the potatoes, cut into equal pieces and boil.
- When the potatoes are soft, drain the cooking water and press the potatoes into a bowl through a potato ricer while they are still hot.
- Press the potato mixture into the bowl and divide into four equal parts. Lift out one of these pieces and set aside. Fill the “free” quarter with potato flour and put the lifted quarter back into the bowl.
- You don’t have to weigh the potato flour. The ratio of potatoes to potato flour is important. That’s why it works well to fill up ¼ of the potato mixture with potato flour.
- Add the oil and salt and mix well with a spoon, then knead the dough until it is soft and smooth.
- Wash, cut open and stone the plums.
- Divide the potato dough into 10 equal portions. Put one plum in each portion of the dough, sprinkle with a little sugar and cinnamon and close the dumpling tightly.
- Bring water to a boil in a large saucepan. Put the dumplings in the boiling water and leave to soak.
- When the dumplings float to the top, let them sit for another 3-7 minutes, depending on the size of the dumplings. Then drain and serve.
- As a topping, you can melt some vegan butter in the pan and fry breadcrumbs in it.