We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
A delightful dessert featuring potato dumplings filled with plums, served with a rich plum sauce.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel potatoes and cut in half, cook in salted water.
Drain and put through a sieve, mouli, or ricer.
Add 125g of butter and allow it to melt.
Mix in flour, add egg, and work the dough gently until it comes together. Do not overwork the dough.
Break off a piece of dough the size of a ping pong ball and flatten it between your palms.
On the flattened dough, place a fresh dry plum. If a little sour, sweeten with caster sugar.
Cook the dumplings in boiling water. They are ready when they rise to the surface, just like gnocchi.
Place dumplings in a greased baking dish.
Pour over 125g of melted butter.
Bake in a pre-heated oven at 180°C for 30-40 minutes.
Prepare plum sauce: Cut the plums into quarters, remove the seed, place in a saucepan and add 1 tablespoon of caster sugar, water, and Chambord liqueur.
Once plums are reduced and soft, strain through a sieve.
Serve dumplings on a warm plate, with plum sauce on the side, and dust dumplings with icing sugar.
Make sure your serving plates are warmed in a 50°C oven prior to plating, otherwise dumplings will cool too quickly for service.
How do I make potato plum dumplings from scratch?
To make potato plum dumplings, start by peeling and halving 1 kg of Desiree potatoes, then cook them in salted water until tender. Drain and pass the potatoes through a sieve or ricer. Mix in 125g of melted unsalted butter, 1 kg of plain flour, and 1 lightly beaten egg to form a dough. Flatten pieces of dough, place a fresh dry plum in the center, and seal them. Cook the dumplings in boiling water until they float, then bake them with melted butter for a delicious finish.
Are potato plum dumplings suitable for a gluten-free diet?
Unfortunately, traditional potato plum dumplings are not gluten-free due to the use of plain flour. However, you can substitute the plain flour with a gluten-free flour blend to make a gluten-free version. Just be sure to check the packaging for any additional binding agents that might be needed to achieve the right dough consistency.
What can I use instead of Chambord in the plum sauce?
If you don't have Chambord, you can substitute it with any other berry liqueur, such as raspberry or blackberry liqueur, to maintain a similar flavor profile. Alternatively, you can use a splash of vanilla extract or omit the alcohol altogether and add a bit more sugar to balance the tartness of the plums.
How should I store leftover potato plum dumplings?
To store leftover potato plum dumplings, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them. Just make sure to separate the dumplings with parchment paper to prevent sticking. When ready to eat, reheat them in boiling water or bake them until warmed through.
What dishes pair well with potato plum dumplings?
Potato plum dumplings are a delightful dessert on their own, but they pair wonderfully with a scoop of vanilla ice cream or whipped cream for added richness. You can also serve them alongside a light fruit salad or a dollop of yogurt to balance the sweetness of the dumplings and plum sauce.
Chef Miška Tolj-Turkić is a Croatian/Australian dual citizen, born in Western Australia, who's families migrated from Croatia in the 1920s. Originally raised in the lush wine growing district of The Swan Valley in Western Australia, he developed his love of cooking while watching his beloved grandmothers (Baba) working their cuisine magic. After a successful career as one of Australia's leading performers in the musical theatre, he retired from acting in 2012 to concentrate on his chosen new career as a chef. He also holds qualifications in Asian Cusine from TAFE NSW.
...
