Plum Dumplings with Ricotta for any day of the year
Mmm, I never met a person who would dislike these delicious Plum Dumplings with Ricotta. These are the main reasons why we love them:
- the Ricotta dumplings are soft, delicious, and not overly sweet
- the plum filling is sweet and juicy
- rolled the dumplings in a mixture of breadcrumbs, butter, and sugar for that crunchy texture
- optionally use other fruits
- kids and adults love it
- feel free to make them ahead and keep them in the freezer for up to 3 months
Essential ingredients
Ricotta - In Slovenia, we have a cheese called "skuta," which we used most in this recipe; however, using ricotta is just as amazing.
Semolina flour - is a much better choice than regular flour, as it helps keep the shape of the dumplings and makes them soft after cooking.
Plums - Use fresh plums, frozen plums, or other fruits - see more info below.
Sugar - It's essential to add a small cube of sugar or a teaspoon of sugar to the plums to release the juice.
Vanilla paste - Adds a lovely aroma that elevates it to the next level.
Breadcrumbs - use regular breadcrumbs. Optionally add some ground almonds, or ground hazelnuts to the breadcrumbs to add a nutty flavor.
Which other fruits can I use?
These Dumplings with Ricotta can be filled with other fruits too. We love:
- apricots
- strawberries (we recommend frozen)
- sour cherries
- cherries
Storing Plum Dumplings with Ricotta
Feel free to store these Plum Dumplings with Ricotta.
Store them in the fridge for up to 3 days. Before serving reheat.
Or, feel free to freeze the shaped dumplings. Place them on a baking sheet and place in the freezer. When they freeze, transfer them to a freezer bag. Keep in the freezer for up to 3 months. Cook the frozen dumplings for about 5 minutes longer.
Try these Plum recipes
METHOD
-
dough for dumplings
Add ricotta, semolina flour, egg yolks, melted butter, baking powder, salt, and vanilla paste to a bowl. Knead into a smooth dough and place in the fridge for one hour or overnight.
-
shape the dumplings
Cut the plums in half almost all the way through. Using an ice cream scoop, grab about two tablespoons of dough. Lightly roll the dough in semolina flour. Using your hand, shape the dough into an evenly thick patty. Add one plum to the center of each dumpling. Add a cube of sugar or a teaspoon of sugar to the center of the plum, and close the plum with the dough, shaping it into a round dumpling. Roll in semolina flour and place on a baking sheet that is lightly dusted with flour. Repeat the process until there are no dough and plums left.
TipAt this point, feel free to freeze the prepared dumplings for up to three months. -
COOK
Place a large pot of salted water over high heat and bring it to a boil. Lower the heat and gently add the dumplings. Simmer for 15 - 18 minutes. If you're using frozen dumplings, cook them for 20 - 23 minutes. Gently remove from the boil, and transfer to a plate using a kitchen skimmer.
TipAdding a tablespoon of sugar, two lemon peels, one tablespoon of Amaretto liquor, and 1/2 empty vanilla pod to boiling water is excellent. This way, you get a more intense, unique, delicious taste of your dumplings. -
serve
Place a pan over medium-high heat. Add the butter, breadcrumbs, sugar, and (optionally) BAM Spices Sweet Love mixture. Pan-fry until golden-brown for a couple of minutes, stirring occasionally. Add the cooked dumplings and pan-fry for 2 minutes, coating them evenly in the mixture. Serve with your favorite fruit compote. We love our homemade apricot compote.
