Description
Delight in these tender Plum Dumplings filled with juicy ripe plums and creamy ricotta cheese, perfectly coated with buttery cinnamon breadcrumbs. This classic dessert combines soft dough with a sweet plum surprise inside, making it an irresistible treat for any occasion.
Ingredients
Scale
Dumpling Dough
- 2 cups all-purpose flour
- 1/2 cup ricotta cheese
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 2 tablespoons milk
Filling and Coating
- 8 ripe plums, pitted
- 1/2 cup breadcrumbs
- 2 tablespoons butter
- 1/4 cup sugar
- Ground cinnamon (to taste)
Instructions
- Prepare the Dough: In a mixing bowl, combine the all-purpose flour, ricotta cheese, egg, vanilla extract, sugar, salt, melted butter, and milk. Mix thoroughly until a soft, pliable dough forms. If the dough is too sticky, lightly flour your hands and knead gently.
- Prepare the Plums: Pit each of the ripe plums carefully, keeping them whole. You may leave the skin on for added texture and color in the dumplings.
- Assemble the Dumplings: Divide the dough into 8 equal portions. Flatten each portion on a lightly floured surface into a circle large enough to wrap around a plum. Place one plum in the center of each circle and gently wrap the dough around it, sealing the edges to form a dumpling.
- Cook the Dumplings: Bring a large pot of water to a boil. Reduce to a gentle simmer, then carefully drop the dumplings into the simmering water. Cook for about 8-10 minutes until the dumplings float to the surface and are cooked through. Remove them with a slotted spoon and set aside to drain.
- Prepare the Breadcrumb Coating: In a skillet over medium heat, melt the 2 tablespoons of butter. Add the breadcrumbs and toast them, stirring frequently, until golden brown and fragrant. Remove from heat and stir in the sugar and ground cinnamon to taste.
- Coat the Dumplings: Roll each cooked dumpling in the warm cinnamon-sugar breadcrumb mixture until fully coated.
- Serve: Serve the plum dumplings warm for the best flavor and texture. Optionally, dust with extra powdered sugar or accompany with a dollop of whipped cream or vanilla ice cream.
Notes
- The dough should be soft but not sticky; adjust flour or milk as needed.
- Use ripe but firm plums to prevent the filling from becoming too watery.
- Breadcrumbs can be substituted with crushed nuts for a different texture.
- These dumplings are best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently.
- For a richer flavor, try adding a pinch of nutmeg to the breadcrumb mixture.
