If you’ve never experienced the pure joy of Plum Dumplings with Ricotta, get ready to fall in love. This classic Central European treat wraps sweet, juicy plums and a touch of sugar inside a pillowy-soft ricotta dough, and finishes each bite with warm, golden cinnamon breadcrumbs. Comforting yet sophisticated, this dish bridges summer’s bounty and old-world nostalgia, making it just as perfect for a cozy weeknight as an elegant dinner party. Whether served as dessert or a sweet brunch, Plum Dumplings with Ricotta promise a combination of tender fruit and creamy cheese that will have everyone at your table grinning—and reaching for seconds.
Ingredients You’ll Need
You’ll be amazed at how a few staple ingredients come together to create a show-stopping dessert. Each one plays a critical role in the recipe, and together they offer a beautiful mix of flavors, color, and texture.
- Ricotta cheese (1 cup, drained): Gives the dough its creamy richness and helps keep things light and moist—drain it well for the perfect texture.
- Egg (1 large): Binds the dough, adding tenderness and helping everything hold together.
- Granulated sugar (1 tablespoon): Lends subtle sweetness to the dough, balancing the tang of the ricotta.
- Salt (1/4 teaspoon): Enhances flavor and keeps the sweetness in check—don’t skip it!
- All-purpose flour (1 cup plus more for dusting): Provides structure—add gradually for just-firm-but-still-tender dumplings.
- Plums (6 small, halved and pitted): The star of the show; pick ripe but firm plums for the best flavor and structure.
- Sugar cubes or granulated sugar (6 cubes or 6 teaspoons): Nestled right inside the plum for a little pocket of molten sweetness.
- Breadcrumbs (1/2 cup): Get toasted in butter for a golden, flavorful coat on each dumpling.
- Butter (2 tablespoons): Brings richness and helps brown the crumbs beautifully.
- Ground cinnamon (1/2 teaspoon): Adds that irresistible fragrant warmth to the crumb coating.
- Powdered sugar (for serving, optional): A light dusting makes these look (and taste) absolutely irresistible.
How to Make Plum Dumplings with Ricotta
Step 1: Prepare the Dough
Start by combining the ricotta, egg, granulated sugar, and salt in a mixing bowl. Stir everything together until smooth and creamy. Gradually sprinkle in the flour, mixing until a soft and slightly sticky dough comes together. The key is to add the flour slowly—you want the dough firm enough to work with, but still delicate, so it stays light and tender when cooked.
Step 2: Shape and Fill the Dumplings
Lightly dust your work surface and hands with flour. Divide the dough into six equal parts—don’t worry if they’re not perfectly identical! Take each piece, flatten it into a disc, and place a plum half in the center, cut-side up. Tuck a sugar cube (or a teaspoon of sugar) right into the hollow. Then, carefully wrap the dough around the plum, pinching to seal and rolling it gently in your hands until it’s a smooth ball. This is where the magic starts—you’re enclosing all that fruity, sugary goodness inside a tender shell of ricotta dough.
Step 3: Boil the Dumplings
Bring a large pot of salted water to a gentle boil—think bubbling, not a raging cauldron! Carefully lower the dumplings in. Let them simmer for 10 to 12 minutes, until they float to the surface and the dough looks softly set and a bit puffed. This boiling transforms the dough into a billowy, melt-in-your-mouth blanket for the plums, while the sugar melts inside.
Step 4: Toast the Cinnamon Breadcrumbs
While the dumplings cook, melt the butter in a skillet over medium heat. Add the breadcrumbs and cinnamon, and toast, stirring often, until they’re golden, fragrant, and nutty. This step only takes a few minutes but makes an incredible difference—the crunchy, spicy crumbs are like a hug around each soft dumpling.
Step 5: Coat and Serve
Using a slotted spoon, lift the dumplings from the water and let them drain briefly. While they’re still warm, gently roll them in the cinnamon breadcrumbs until they’re beautifully coated. Serve immediately, with a snowfall of powdered sugar for extra flair. Warm, tart, sweet, creamy, and crunchy—all in one bite. That’s the magic of Plum Dumplings with Ricotta.
How to Serve Plum Dumplings with Ricotta
Garnishes
These dumplings love a flourish! Try a dusting of powdered sugar, a sprinkle of extra cinnamon, or even a dollop of whipped cream. If you want something bright, add a few fresh plum slices or a mint sprig for a pop of color and freshness that sets off the dumplings’ warm flavors.
Side Dishes
Plum Dumplings with Ricotta shine as a dessert, but they’re lovely as a sweet brunch or lunch main, too. For a light meal, serve alongside a crisp green salad with a tangy vinaigrette, or keep it classic with a side of sour cream to balance the sweetness. Even a scoop of vanilla ice cream or a drizzle of honey can make these dumplings feel absolutely decadent.
Creative Ways to Present
For a fun twist, try serving the dumplings in individual ramekins, baked for just a couple of minutes after coating in crumbs to crisp them up. You could also skewer halved dumplings with fruit and cheese on little party picks for a playful dessert platter. And don’t forget: a dusting of powdered sugar always adds a little snow-like magic!
Make Ahead and Storage
Storing Leftovers
If you have extra Plum Dumplings with Ricotta, let them cool completely before storing. Place them in an airtight container and refrigerate for up to two days—the crumb coating might soften, but the flavor will remain delicious and comforting.
Freezing
If you want to make dumplings ahead, it’s best to freeze them before boiling. Arrange shaped (but unboiled) dumplings on a tray and freeze until solid, then transfer to a freezer-safe bag. When ready to cook, you can boil straight from frozen—just add a couple of extra minutes to the cook time. This way, you’re always just steps away from a fresh batch of Plum Dumplings with Ricotta.
Reheating
For best results, reheat dumplings gently in the microwave or in a covered dish in a low oven. If you want to re-crisp the breadcrumbs, roll them in a bit more freshly toasted crumb mixture before serving. Avoid high heat, as this can dry out the tender dough.
FAQs
Can I use other fruits instead of plums?
Absolutely! While plums are traditional, apricots, cherries, or even strawberries are delicious alternatives. Just choose fruit that’s ripe but still firm so it holds up inside the dumpling.
Do I have to drain the ricotta?
Yes, draining is key for the right dough texture—too much moisture and your dumplings may fall apart. Use a fine sieve or cheesecloth, and let the ricotta sit for at least 30 minutes to an hour.
Can I make Plum Dumplings with Ricotta gluten-free?
You can substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour. The dough may need some minor adjusting (a little more or less flour), but it works beautifully for gluten-free guests.
How do I know when the dumplings are cooked through?
When they float to the surface and the dough feels set and slightly firm to a gentle poke, they’re ready. Avoid overcooking—the dumplings should be tender, not rubbery.
Is it possible to prepare these in advance for a party?
Definitely! Prepare the dumplings up to the boiling step, then cover and refrigerate for up to a day. Boil and coat with crumbs just before serving for the freshest taste and texture.
Final Thoughts
I genuinely hope you give Plum Dumplings with Ricotta a spot in your recipe lineup—once you taste how the sweet plums, creamy ricotta, and crunchy, cinnamony crumbs come together, you’ll understand why this dish is such a time-honored favorite. Whether you’re making them for family, friends, or just for yourself, each bite is a warm little celebration. Happy cooking!
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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
Indulge in the delightful combination of sweet plums encased in a tender ricotta dough, finished with a crunchy breadcrumb coating. These Plum Dumplings with Ricotta are a Central European dessert that perfectly balances flavors and textures.
Ingredients
- 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)
- 6 small plums (halved and pitted)
- 6 sugar cubes (or 6 teaspoons sugar)
- 1/2 cup breadcrumbs
- 2 tablespoons butter
- 1/2 teaspoon ground cinnamon
- Powdered sugar for serving (optional)
Ricotta Dough:
Filling and Coating:
Instructions
- Prepare the Ricotta Dough: In a mixing bowl, combine the ricotta, egg, sugar, and salt. Stir in the flour gradually until a soft dough forms—just firm enough to handle without being sticky.
- Form the Dumplings: Divide the dough into 6 equal portions. Flatten each portion into a disc and wrap it around a plum half, placing a sugar cube or a teaspoon of sugar in the center where the pit was. Pinch the dough to seal and roll gently into a ball.
- Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Carefully add the dumplings and cook for 10–12 minutes, or until they float and the dough is tender.
- Prepare the Coating: While the dumplings cook, melt the butter in a skillet over medium heat. Add the breadcrumbs and cinnamon and toast until golden and fragrant, stirring often.
- Finish and Serve: Using a slotted spoon, remove dumplings from the water, drain, and gently roll them in the breadcrumb mixture. Serve warm, dusted with powdered sugar if desired.
Notes
- Use Italian-style ricotta (well-drained) for the best texture.
- These are best served fresh but can be made ahead and reheated gently in the oven or microwave.
Nutrition
- Serving Size: 1 dumpling
- Calories: 210
- Sugar: 11g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 55mg
