Berti plum dumplings

Good day and hello,

who now already knows me a little, knows that I love to cook and snack for my life. And I always make sure to use seasonal fruits and vegetables in my recipes. Since my mice grandparents have a large plum tree in their backyard, I grabbed a basket full. These sweet, ripe plums were then used to make plum dumplings from curd dough.

Plum dumplings

That’s what I needed for this:

  • 10 pieces of plums (depending on the size of the plums, more or less dumplings could “come out” of the dough)
  • 250 g curd
  • 120 g wholemeal flour (I ground spelt in my Salzburg grain mill for the flour)
  • 60 g butter
  • 1 egg
  • 1 pinch of salt
  • 100 g breadcrumbs
  • Whole cane sugar
  • Cinnamon

And this is how I made the plum dumplings:

For the dough, first mix the curd with the fresh whole wheat flour, butter and egg. A pinch of salt is also added here. The dough should then rest for about half an hour. After that it’s time to shape the dumplings:

To do this, first moisten the hands a little, so that the dough does not stick. Then take some dough and gently flatten it in the palm of your hand. Then the dough should be pressed around the plums so that the fruit is completely covered. So now the whole dough is made into dumplings. Subsequently, water with a little salt is brought to a boil. When the water is boiling, add the plum dumplings to the water and cook for about 8-12 minutes (depending on the size of the dumplings) until they float to the top. Meanwhile, a little butter can already be melted in a pan. Then toast the breadcrumbs with a little whole cane sugar and, if desired, cinnamon. Then, once the dumplings are ready, they are rolled in the breadcrumb mixture and served fresh.

I, as a sweet Berti, have additionally sprinkled some powdered sugar on top (:

And here I have my blueberry pancake recipe for you!

And wish you a wonderful day and a successful replication of the plum dumplings!

Your Berti


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