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There is something truly magical about the combination of juicy plums and creamy ricotta wrapped in a tender, delicate dough—this is what makes the Plum Dumplings with Ricotta Recipe an unforgettable treat. Each bite delivers a burst of luscious fruit wrapped in pillowy dumplings, perfectly balanced with the warmth of cinnamon and the toasty crunch of buttery breadcrumbs. This dessert captures the charm of Central European cooking while remaining comfortingly simple, making it a wonderful dish to share with friends and family any time of the year.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; every ingredient plays a vital role in creating the perfect texture, flavor, and look. From creamy ricotta to ripe plums and the fragrant cinnamon sugar, each element comes together effortlessly.
- Ricotta cheese, 1 cup: Make sure it’s well-drained to avoid soggy dough, adding creamy richness to the dumplings.
- Large egg, 1: Acts as a binder, helping the dough come together smoothly while contributing tenderness.
- All-purpose flour, 1 cup (plus more for dusting): The foundation of the dough, giving structure without overpowering softness.
- Salt, 1/4 teaspoon: Enhances all the flavors without being noticeable.
- Small ripe plums, 8: These juicy gems bring vibrant color and a sweet-tart pop inside every dumpling.
- Granulated sugar, 1/4 cup: Sweetens the fruit filling when combined with cinnamon.
- Ground cinnamon, 1 teaspoon: Adds warmth and a subtle spice that elevates the plum’s natural flavor.
- Unsalted butter, 1/2 cup: Used to toast breadcrumbs and impart a nutty richness on the outside.
- Plain breadcrumbs, 1 cup: Create a delightful crunchy coating, perfectly contrasting the soft dough.
- Powdered sugar, for serving: A delicate dusting adds visual charm and a touch of extra sweetness.
How to Make Plum Dumplings with Ricotta Recipe
Step 1: Prepare the Dough
Start by mixing the ricotta, egg, flour, and salt in a large bowl until it forms a soft dough. It’s essential to use well-drained ricotta here, ensuring the dough isn’t too wet. Once combined, lightly flour a clean surface and knead the dough just enough until smooth and homogenous—over-kneading can make it tough.
Step 2: Shape and Fill
Divide the dough into 8 equal portions and flatten each into a small disk. Place one ripe plum in the center of each, sprinkling it with a bit of cinnamon-sugar for that sweet-spicy kick. Next, carefully wrap the dough around the plum, making sure to seal the edges completely to prevent any filling leaks while cooking.
Step 3: Boil the Dumplings
Bring a large pot of salted water to a gentle boil. Lower the heat to keep it at a simmer and gently drop each dumpling in. Cook for 10 to 12 minutes or until they float to the surface and feel firm to the touch. This signals that the dough has cooked through and embraced the sweet plum inside.
Step 4: Toast Breadcrumbs and Coat
While the dumplings cook, melt the butter in a skillet over medium heat and toast the breadcrumbs until they turn golden brown and smell wonderfully nutty. Use a slotted spoon to lift the cooked dumplings out of the water, drain them briefly, and roll each dumpling in the toasted breadcrumbs so that they are coated in a buttery, crunchy layer.
How to Serve Plum Dumplings with Ricotta Recipe
Garnishes
A simple sprinkling of powdered sugar is all you need to dress these dumplings beautifully. It adds just the right touch of elegance and extra sweetness without masking the natural flavors. For a little extra flair, a dollop of whipped cream or a drizzle of honey can be delightful.
Side Dishes
These dumplings shine alone as a dessert, but serving them with a side of vanilla ice cream or a tangy yogurt can offer a refreshing contrast. Fresh mint leaves on the side enhance the presentation and add a bright, herbal note that complements the sweet plum filling.
Creative Ways to Present
Try serving Plum Dumplings with Ricotta Recipe in quaint individual bowls or on rustic wooden boards dusted with powdered sugar to bring a cozy, homestyle vibe. For a festive occasion, garnish with edible flowers or a scatter of sliced almonds for texture and visual appeal.
Make Ahead and Storage
Storing Leftovers
If you have any dumplings left over, place them in an airtight container and store them in the refrigerator for up to two days. They remain tasty, although best enjoyed warm and freshly coated in crispy breadcrumbs.
Freezing
You can freeze the uncooked dumplings by placing them on a baking sheet, making sure they do not touch, and freezing until solid. Transfer to a freezer bag and store for up to one month. When ready, cook them straight from frozen, adding a few extra minutes to the boiling time.
Reheating
To reheat, gently warm the dumplings in a skillet with a touch of butter to refresh the crispy breadcrumb coating, or steam them for a softer finish. Avoid microwaving as it can make the dough rubbery and the breadcrumbs soggy.
FAQs
Can I use other fruits instead of plums?
Absolutely! Apricots and cherries are excellent alternatives that provide a similar sweet-tart taste and juicy burst. Make sure to pit them properly before wrapping to avoid any accidents during cooking.
What type of ricotta is best for this recipe?
Drier ricotta works best as it keeps the dough from becoming overly wet and sticky. If your ricotta is watery, drain it in a fine sieve or cheesecloth for at least 30 minutes before use.
How do I know when the dumplings are fully cooked?
The telltale sign is when the dumplings rise to the surface of the simmering water and feel firm but still tender when touched gently with a spoon. This usually happens between 10 to 12 minutes of cooking.
Can I make the dough ahead of time?
Yes! You can prepare the dough a day in advance and keep it wrapped tightly in plastic wrap in the refrigerator. When ready, let it rest at room temperature for a few minutes before shaping and filling with plums.
Is this recipe suitable for vegetarians?
Definitely! All ingredients are vegetarian-friendly, making this a perfect dessert choice for anyone following a vegetarian diet.
Final Thoughts
Making Plum Dumplings with Ricotta Recipe is like inviting a little piece of cherished tradition into your kitchen. The blend of creamy ricotta, sweet and tangy plums, and the crunch of toasted breadcrumbs creates an extraordinary comfort dessert that never fails to delight. I encourage you to try this recipe soon—it’s a perfect way to celebrate seasonal fruit and share a warm, delicious moment with your loved ones.
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Plum Dumplings with Ricotta Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 8 dumplings
- Category: Dessert
- Method: Boiling
- Cuisine: Central European
- Diet: Vegetarian
Description
These Plum Dumplings with Ricotta are a classic Central European dessert that combines soft ricotta dough wrapped around ripe, juicy plums. Cooked by boiling and then coated in golden toasted breadcrumbs, these dumplings are finished with a dusting of powdered sugar for a delightful summer fruit dessert rich in texture and flavor.
Ingredients
Dough
- 1 cup ricotta cheese, drained if watery
- 1 large egg
- 1 cup all-purpose flour, plus more for dusting
- 1/4 teaspoon salt
Filling
- 8 small ripe plums, pitted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Topping
- 1/2 cup unsalted butter
- 1 cup plain breadcrumbs
- Powdered sugar, for serving
Instructions
- Prepare the dough: In a large bowl, combine the ricotta, egg, flour, and salt. Mix until a soft dough forms. Lightly flour a clean surface and knead the dough just until smooth.
- Portion the dough: Divide the dough into 8 equal pieces. Flatten each piece into a small disk.
- Fill the dumplings: Place one pitted plum in the center of each disk, then sprinkle with about half a teaspoon of the cinnamon-sugar mixture. Gently wrap the dough around each plum, sealing well to form a dumpling.
- Boil the dumplings: Bring a large pot of salted water to a gentle boil. Carefully drop in the dumplings and cook for 10 to 12 minutes, or until they rise to the surface and feel firm to the touch.
- Toast the breadcrumbs: Meanwhile, in a skillet over medium heat, melt the butter and toast the breadcrumbs until they turn golden brown and fragrant.
- Coat and serve: Use a slotted spoon to remove the dumplings from the water, drain briefly, then roll them in the toasted breadcrumbs to coat. Serve warm, dusted with powdered sugar.
Notes
- If plums are large, halve them before wrapping to ensure even cooking.
- You can substitute plums with apricots or cherries for variation.
- Use drier ricotta cheese to achieve the best dough consistency and avoid excess moisture.
