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
Scale
- 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
