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Eastern European Plum Dumplings with Walnuts
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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.
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
Typical values per serving:
This recipe was first published in September 2006.