Description
Delight in these homemade Plum Dumplings with Ricotta, a traditional Eastern European dessert featuring tender ricotta semolina dough wrapped around juicy plums, simmered to perfection, and finished in a fragrant buttery breadcrumb coating. Served best with a sweet fruit compote, these dumplings blend creamy, sweet, and fruity flavors in every bite.
Ingredients
Scale
Dumpling Dough
- 500 g (18 ounces) ricotta
- 300 g (10.5 ounces) semolina flour
- 4 egg yolks
- 90 g (8 tbsp) melted butter
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla paste (BAM)
Dumplings Filling and Coating
- 16 plums, pitted
- 80 g (1/3 cup) sugar
- 60 g (1/2 cup) semolina flour, for dusting
- 100 g (¼ cup + 3 tbsp) butter
- 200 g (3 cups) breadcrumbs
- 2 tbsp sugar
- 1 tsp BAM Spices Sweet Love (optional)
Instructions
- Prepare the dough: In a large bowl, combine ricotta, semolina flour, egg yolks, melted butter, baking powder, salt, and vanilla paste. Knead the mixture into a smooth, pliable dough. Cover and refrigerate for at least one hour or overnight to allow the dough to firm up.
- Form the dumplings: Slice each plum almost through to create a hinge. Using an ice cream scoop or spoon, take about two tablespoons of chilled dough, dust your hands with semolina flour, and roll the dough into an even patty. Place a plum in the center and add a cube or teaspoon of sugar inside the plum. Carefully encase the plum with the dough, shaping it into a smooth round dumpling. Lightly roll each dumpling in semolina flour and place them on a lightly floured baking sheet. Repeat until all dough and plums are used.
- Cook the dumplings: Bring a large pot of salted water to a boil over high heat. Reduce heat to a gentle simmer, then carefully add dumplings to the water. Simmer dumplings gently for 15 to 18 minutes if fresh, or 20 to 23 minutes if frozen, until they float and are cooked through. Use a skimmer to transfer the dumplings to a serving plate.
- Prepare the breadcrumb topping: In a skillet over medium-high heat, melt butter. Add breadcrumbs, sugar, and optional BAM Spices Sweet Love. Toast and stir frequently until the mixture is golden brown and fragrant, about 2 minutes.
- Finish the dumplings: Add the cooked dumplings to the skillet and pan-fry for an additional 2 minutes, tossing gently to coat them evenly with the buttery breadcrumb mixture. Serve hot with your favorite fruit compote, such as homemade apricot compote, for a perfect finishing touch.
Notes
- Chilling the dough improves handling and texture of the dumplings.
- Ensure plums are pitted and halved carefully to hold sugar inside for a sweet burst.
- Handle dumplings gently when adding to water to prevent them from breaking.
- Bread crumb topping adds a lovely crunchy contrast; do not skip this step.
- This dish is best served fresh and warm with fruit compote.
- You can freeze uncooked dumplings; cook from frozen with additional cooking time as indicated.
