Pan-Fried Plum Dumplings
Soft, pillowy potato-dough dumplings stuffed with sweet plums, crispy-fried and dusted with cinnamon sugar. A 20-minute Austrian classic that tastes like dessert but works as dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 12g
Ingredients
- 1.5 cups all-purpose flour
- 1 whole potato, medium, peeled
- 1 whole egg
- 4 whole ripe plums, halved and pitted
- 3 tbsp granulated sugar
- ¾ tsp ground cinnamon
Instructions
- 1
Grate potato directly into a clean kitchen towel and squeeze hard to remove all water.
- 2
Mix flour, squeezed potato, egg, and a pinch of salt until soft dough forms; knead 30 seconds.
- 3
Divide dough into 4 pieces; flatten each, nestle a plum half inside, then seal edges closed.
- 4
Heat 3 tbsp butter in a large skillet over medium-high until foamy, about 90 seconds.
- 5
Fry dumplings 3–4 minutes per side until deep golden brown and crispy.
- 6
Toss cinnamon and sugar together, then dust generously over warm dumplings before serving.
Tools you’ll need
- box grater
- kitchen towel
- large mixing bowl
- 12-inch skillet
- wooden spoon
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