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Plum dumplings on a plate

Plum Dumplings (Galuste cu Prune)

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  • Author: Alexa's Cuisine
  • Total Time: 0 hours
  • Yield: 8 people 1x


Plum dumplings are a staple in some European kitchens and can be eaten as dessert or main dish.


Units Scale
  • 1.5 kg potatoes (peeled, boiled, mashed and cooled)
  • 450 g all-purpose flour
  • 2 eggs
  • 1 pinch salt
  • 4 l water
  • 1 kg Italian prune plums
  • 400 g breadcrumbs
  • 200 g sugar
  • 5 tbsp butter or vegetable oil
  • cinnamon (optional)


  1. Cut potatoes into cubes and cook in boiling water. Drain and mash.
  2. Heat oil and fry breadcrumbs until golden brown. Remove from heat, let them cool and combine crumbs with sugar.
  3. Wash and pit plums, cut into half or keep them whole depending on their size.
  4. Place a large pot with water and salt to boil.
  5. When mashed potatoes cools slightly, add salt and egg. When well combined add flour. Knead until a soft dough forms.
  6. Divide the dough in equal pieces and make round balls.
  7. Flatten the ball into a disk. Place a plum into a piece of dough, fold the dough and press to seal the edges and form into a ball.
  8. Very carefully drop dumplings in salted, boiling water. Cook for 20 minutes or until they are cooked thru. Drain them. Repeat the process; do not overcrowd the pot with dumplings.
  9. Roll hot dumplings into breadcrumbs. 
  10. Serve dumplings hot or cold with more sugar breadcrumbs on top.
  • Prep Time: 1.5 hours
  • Cook Time: 1 hour
  • Category: Dessert