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
Scale
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.
