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Plum Dumplings

 Plum Dumplings
Special meals call for elegant desserts like this. Sweet plums are halved then tucked inside a pretty pastry pocket.—Martha Voss, Dickinson, North Dakota
6 ServingsPrep: 30 min. Cook: 25 min.


  • 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


  • 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,

2 of 2

Plum Dumplings (continued)

Nutritional Facts: 8 g fat (4 g saturated fat), 52 mg cholesterol, 175 mg sodium, 37 g carbohydrate, 1 g fiber, 5 g protein.