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
Scale
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.
