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Plum Dumplings Recipe
Plum Dumplings Recipe photo by Taste of Home

Plum Dumplings Recipe

Publisher Photo
Special meals call for elegant desserts like this. Sweet plums are halved then tucked inside a pretty pastry pocket.—Martha Voss, Dickinson, North Dakota
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Cook: 25 min.
MAKES: 6 servings

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

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.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and egg just until blended. Divide into six portions.
  2. 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.
  3. 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.
Originally published as Plum Dumplings in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p213

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.

Reviews for Plum Dumplings

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Reviewed Jul. 18, 2011

"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."

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