Plum Dumplings Recipe

Plum Dumplings Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Special meals call for elegant desserts like this. Sweet plums are halved then tucked inside a pretty pastry pocket.—Martha Voss, Dickinson, North Dakota

[X]

Rate Plum Dumplings Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Plum Dumplings Recipe

Prep: 30 min. Cook: 25 min.

Yield: 6 Servings

30 25 55

Ingredients

1-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons 2% milk
1 egg, lightly beaten
3 medium black plums, halved and pitted
1 cup water
3 tablespoons butter
Melted butter and cinnamon-sugar

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and egg just until blended. Divide into six portions.
On a lightly floured surface, pat each portion of dough into a 5-in. circle. Place a plum half on each circle. Gently bring up corners of dough to center; pinch edges to seal.
In a Dutch oven, bring water and butter to a boil. Carefully add dumplings. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean. Serve warm with pan juices, melted butter and cinnamon-sugar. Yield: 6 servings.

Nutritional Facts 1 dumpling (calculated without melted butter and cinnamon-sugar) equals 235 calories, 8 g fat (4 g saturated fat), 52 mg cholesterol, 175 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Plum Dumplings in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p213

Menus and More

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Plum Dumplings

Plum Dumplings

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Jul. 18, 2011 by MPrinke

The pastry is easy to work with and the dumplings are very good. The problem is that it says to simmer in water and butter if you use a dutch oven these will stick and burn to the bottom and you can not crowd these. I will make again, but I will use a pot with more water and use a slotted spoon to put them in the boiling water in batches.