If you have a soft spot for simple yet deeply satisfying desserts that sing with the flavors of fresh fruit and creamy cheese, let me introduce you to the magic of Plum Dumplings with Ricotta Recipe. This Central European-inspired treat brings together luscious plum halves wrapped in tender ricotta-infused dough, boiled to perfection, then toasted in buttery cinnamon breadcrumbs. Every bite offers a delightful dance of textures and tastes—a lightly sweet dough envelope giving way to juicy, slightly tart plums warmly hugged by the richness of ricotta. It’s comfort food at its most charming, and I’m excited to take you through every step, ingredient, and serving suggestion so you can enjoy this mouthwatering gem right from your own kitchen.
Ingredients You’ll Need
For a dessert that feels both rustic and refined, the ingredients in this Plum Dumplings with Ricotta Recipe are straightforward but essential. Each component plays a role in building the perfect balance of flavor, texture, and aroma—from creamy ricotta for tenderness, plums for fresh sweetness, to cinnamon-infused breadcrumbs for that irresistible finishing crunch.
- 1 cup ricotta cheese (drained): Use well-drained Italian-style ricotta to ensure the dough holds together without becoming soggy.
- 1 large egg: Acts as a binder, bringing the dough ingredients together perfectly.
- 1 tablespoon granulated sugar: Adds a gentle sweetness to the dough to complement the plums.
- 1/4 teaspoon salt: Enhances overall flavor and balances sweetness.
- 1 cup all-purpose flour (plus more for dusting): Forms the tender dough that wraps the plums.
- 6 small plums (halved and pitted): Fresh, juicy plums are the star fruit that bursts with flavor inside each dumpling.
- 6 sugar cubes (or 6 teaspoons sugar): Placed in each plum cavity to add a caramelized sweetness when cooked.
- 1/2 cup breadcrumbs: Toasted in butter and cinnamon to create a crispy, fragrant coating.
- 2 tablespoons butter: Used for toasting breadcrumbs, giving richness and a golden finish.
- 1/2 teaspoon ground cinnamon: Infuses warmth and spice into the breadcrumb topping.
- Powdered sugar for serving (optional): Adds a delicate touch of sweetness and pretty presentation.
How to Make Plum Dumplings with Ricotta Recipe
Step 1: Prepare the Dough
Start by whisking together ricotta, egg, sugar, and salt in a mixing bowl until smooth and creamy. Gradually add in the flour, folding it into the mixture until you form a soft dough that’s firm enough to handle but not sticky. Lightly dust your hands and work surface with flour to make handling easier, then divide the dough into six equal parts, preparing to lovingly wrap each piece around a plum.
Step 2: Assemble the Dumplings
Take one dough portion and flatten it gently into a disc. Place one halved plum on the dough with its cavity facing upwards and nestle a sugar cube or teaspoon of sugar into the pit space. Carefully fold the dough around the plum, pinching the edges together to seal completely, then roll the dumpling gently into a smooth ball. Repeat this artful process for all the plums.
Step 3: Boil the Dumplings
Fill a large pot with salted water and bring it to a gentle boil. Drop the prepared dumplings into the water, taking care not to overcrowd the pot. Let them cook for about 10 to 12 minutes until they rise to the surface and the dough is tender but cooked through. This boiling step is key to achieving that delicate texture that melts in your mouth.
Step 4: Prepare the Breadcrumb Coating
While the dumplings simmer, melt butter over medium heat in a skillet. Add the breadcrumbs and cinnamon, stirring frequently to toast them evenly until they turn a beautiful golden brown and release a wonderful spicy aroma. This is the final flourish that adds a satisfying crunch and a hint of warmth to your dumplings.
Step 5: Finish and Serve
Using a slotted spoon, carefully lift each dumpling from the boiling water, allowing it to drain briefly. Roll each warm dumpling in the fragrant breadcrumb mixture, ensuring every side is coated evenly. Serve immediately, optionally dusted with a light sprinkle of powdered sugar for an extra touch of sweetness and charm.
How to Serve Plum Dumplings with Ricotta Recipe
Garnishes
For an inviting presentation, dust your Plum Dumplings with Ricotta Recipe with powdered sugar right before serving. Fresh mint leaves can add a pop of color and freshness. A drizzle of honey or a dollop of whipped cream makes the dish feel even more indulgent, enhancing the natural sweetness and creaminess without overshadowing the subtle flavors.
Side Dishes
This dessert pairs beautifully with a scoop of vanilla ice cream or a creamy custard to complement the texture of the dumplings. A light, fruity salad with citrus notes or berry compote can also refresh the palate and add an elegant twist, perfect for entertaining guests or elevating a family meal.
Creative Ways to Present
Try serving the dumplings in delicate dessert bowls topped with toasted almond slivers for crunch and sophistication. Layer them in parfait glasses interspersed with yogurt and honey for a rustic yet refined look. For a cozy touch, plate them with a sprinkle of crushed pistachios and a drizzle of dark chocolate sauce to surprise and delight your dinner guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of this Plum Dumplings with Ricotta Recipe, store them in an airtight container in the refrigerator for up to two days. They are best enjoyed fresh but can be gently reheated without losing their lovely texture and flavor.
Freezing
You can freeze the dumplings before cooking by placing them on a parchment-lined tray, freezing until solid, then transferring to a freezer-safe bag. When ready to enjoy, cook them straight from frozen, adding a couple of extra minutes to the boiling time. This method preserves their freshness and convenience for a quick dessert anytime.
Reheating
To reheat, warm the dumplings gently in a 350°F oven covered with foil or in the microwave on a low power setting to avoid drying them out. Refresh the breadcrumb coating in a hot skillet with a touch of butter if needed for that freshly crisped finish.
FAQs
Can I use other fruits instead of plums in this recipe?
Absolutely! While plums provide a perfect balance of tartness and sweetness, you can experiment with apricots, peaches, or even cherries. Just make sure to pit and halve them similar to the plums for even cooking and the right texture.
What type of ricotta cheese is best for this recipe?
Choose well-drained Italian-style ricotta for the creamiest texture without excess moisture. If your ricotta is too wet, place it in a fine mesh strainer or cheesecloth to drain for about 15 minutes before using.
Is it necessary to use sugar cubes inside the plum halves?
The sugar cubes or teaspoons of sugar inside the plum cavity melt during cooking, creating a wonderful caramelized note that contrasts beautifully with the tart fruit. You can skip sugar if you prefer less sweetness, but it does add an extra touch of magic.
Can I prepare the dough ahead of time?
Yes! You can mix and prepare the dough a day ahead, storing it wrapped tightly in the refrigerator. Bring it to room temperature before wrapping around the plums for the best pliability and ease of handling.
How do I know when the dumplings are cooked perfectly?
They’re ready when they float to the water’s surface and the dough feels tender but not mushy when gently pressed. Cooking them a bit longer won’t harm, but don’t overcook or the dough can become too soft and lose its structure.
Final Thoughts
Making Plum Dumplings with Ricotta Recipe at home is like wrapping yourself in a cozy culinary hug. The simple ingredients and straightforward steps give you a stunningly delicious dessert that feels both nostalgic and sophisticated. Whether you’re sharing with friends or savoring a quiet moment alone, this recipe is bound to become a cherished favorite. So, don’t wait—grab those plums and ricotta and dive into a truly delightful experience.
Print
Plum Dumplings with Ricotta Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 6 dumplings
- Category: Dessert
- Method: Boiling
- Cuisine: Central European
- Diet: Vegetarian
Description
These plum dumplings with ricotta are a delightful Central European dessert featuring soft ricotta dough wrapped around juicy plum halves and a sweet sugar center. Boiled until tender and rolled in buttery toasted breadcrumbs with cinnamon, they offer a perfect balance of creamy, fruity, and crunchy textures. Ideal for a summer treat or elegant dessert, they are best served warm and dusted with powdered sugar.
Ingredients
Dough
- 1 cup ricotta cheese (drained)
- 1 large egg
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour (plus more for dusting)
Filling
- 6 small plums (halved and pitted)
- 6 sugar cubes (or 6 teaspoons sugar)
Breadcrumb Topping
- 1/2 cup breadcrumbs
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
For Serving
- Powdered sugar (optional)
Instructions
- Prepare Dough: In a mixing bowl, combine the well-drained ricotta cheese, egg, granulated sugar, and salt. Gradually stir in the flour until a soft dough forms that is firm enough to handle without being sticky.
- Form Dumplings: Lightly flour your hands and work surface. Divide the dough into 6 equal portions. Flatten each portion into a disc. Place a plum half on the disc and add a sugar cube or teaspoon of sugar in the center where the pit was. Wrap the dough around the plum, pinch to seal, and roll gently into a smooth ball.
- Boil Dumplings: Bring a large pot of salted water to a gentle boil. Carefully add the dumplings and cook for 10–12 minutes until they float and the dough is tender.
- Prepare Breadcrumb Topping: While dumplings cook, melt butter in a skillet over medium heat. Add breadcrumbs and ground cinnamon, stirring frequently until golden and fragrant.
- Coat and Serve: Using a slotted spoon, remove the cooked dumplings from the water and drain briefly. Gently roll each dumpling in the toasted breadcrumb mixture. Serve warm, dusted with powdered sugar if desired.
Notes
- Use Italian-style ricotta that has been well drained for the best dough texture.
- These dumplings are best served fresh but can be made ahead and gently reheated in the oven or microwave.
- If sugar cubes are unavailable, 1 teaspoon granulated sugar per dumpling can be substituted.
