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    Eastern European Plum Dumplings with Walnuts

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    Eastern European Plum Dumplings with Walnuts

    If you come from Germany or Eastern Europe, then I suspect these plum dumplings will take you straight back to childhood. They may sound odd to the rest of us, but they are really comforting, homely puddings. Most recipes I've found finish the dumplings with breadcrumbs browned in butter, but I particularly like this walnut variation.

    • Vegetarian
    • Preparation time: 60 minutes
    • Cooking time: 10 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8


    • 700g floury potatoes
    • 225g plain flour
    • 1 egg
    • 2 pinches salt
    • 15g unsalted butter, softened
    • 14 small plums
    • 14 demerara sugar cubes
    • To serve
    • 125g unsalted butter
    • 100g chopped walnuts
    • Vanilla sugar or caster sugar


    1. Boil the potatoes in their skins, then peel and rub through a mouli-legumes, or a ricer. Cool slightly, then add the flour, egg, salt and softened butter, and work to a dough. Leave to cool completely.
    2. Halve each plum, remove the stone and replace with a sugar cube. Reassemble the plums. Divide the dough into 14 pieces of around 60g each. Flour your hands well and press the dough out flat with your fingers. Place a reassembled plum in the centre of each piece of dough, then mould the dough around the plum, easing it up around it, until it is entirely enclosed in pastry. Make sure there are no holes. Place the dumplings onto a sheet of floured, non-stick baking parchment while you make the remaining dumplings.
    3. Bring a large pan of water to the boil, then carefully place half the dumplings in the water. After a minute or so, stir gently to prevent sticking. After a couple more minutes they should bob to the surface. Give them a further 5–7 minutes, then drain well with a slotted spoon. Repeat with the remaining dumplings.
    4. Meanwhile, melt the butter, lightly toast the walnuts, and mix. Serve dumplings, spooning some of the walnut butter over each one and sprinkling with vanilla or caster sugar. Serve 1 or 2 per person. Eat at once.

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    Drinks recommendation

    The sweetness of the dough is nicely offset by the tang of the plum within and the razor-sharp purity of a Chenin Blanc-based wine would be at home here


    Average user rating

    5 stars