Potato-Plum Dumplings

4.50 (6)
🍽 14 serving(s) 🌶 chinese 🏷 Potato

These Chinese potato dumplings feature a soft dough made from riced potatoes, flour, and farina. Each dumpling encases a sweet plum with a sugar cube centre. After boiling, they are rolled in golden, buttery breadcrumbs for a delightful contrast in texture. The recipe also includes variations for making simple potato noodles or a cinnamon-sprinkled dessert version. This recipe yields 14 servings.

Potato-Plum Dumplings

Ingredients

  • 4 large potatoes
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 tablespoon butter, softened
  • 1/2 cup butter, softened
  • 1 cup flour, plus flour as needed
  • 1/4 cup farina
  • 14 small sweet plums
  • 14 small sugar cubes
  • 1 cup fine dry breadcrumb

Method

  1. Scrub the potatoes thoroughly, leaving the skins on.
  2. Place the potatoes in a saucepan and cover them with water, then bring to a boil.
  3. Boil the potatoes until they are fork-tender, which should take about 40 minutes, then drain them.
  4. Once the potatoes are cool enough to handle, peel them and press the warm flesh through a potato ricer into a large bowl.
  5. Allow the riced potatoes to cool down.
  6. Mix the salt, lightly beaten eggs, and 1 tablespoon of softened butter into the potato mixture.
  7. Gradually incorporate 1 cup of flour and the farina until a workable dough forms, adding more flour if it feels too wet. Turn the dough onto a floured surface and knead for 5 to 10 minutes until smooth and soft. Shape the dough into one large roll.
  8. Slice the dough roll into 12 to 16 equal pieces.
  9. Cut each plum open and take out the pit.
  10. Insert a sugar cube into the cavity of each plum and close it back up.
  11. Using a floured rolling pin, flatten each dough piece into a 3-inch square that is 1/4 to 1/3 inch thick.
  12. Position one stuffed plum in the middle of each dough square. Fold the corners up and over to seal the plum inside completely.
  13. Press the seams together firmly to prevent the dumpling from opening during cooking.
  14. Fill a large saucepan with water and bring it to a boil. Gently add the dumplings without overcrowding the pan and simmer, giving an occasional stir.
  15. Avoid a vigorous boil to keep the dumplings from splitting.
  16. Once the dumplings float to the top, continue cooking until tender, for 5 to 10 minutes total. Use a slotted spoon to transfer each dumpling to a warm bowl and cover to retain heat.
  17. Cook the remaining dumplings in batches. While they cook, melt 1/2 cup of butter in a small skillet. Add the breadcrumbs and stir until they turn a golden brown.
  18. Spread the browned crumbs on a plate. Roll each hot dumpling in the crumbs to coat it fully, then serve straight away.
  19. For a variation to make Potato Noodles, skip the plums and sugar cubes.
  20. Prepare the dough as instructed, then roll it with your hands to form one or more rolls about 1/2 inch in diameter.
  21. Cut these rolls into 2-inch lengths.
  22. Bring a large pan of salted water to a boil. Cook the noodles for 5 to 10 minutes until tender, then drain. Coat them in breadcrumbs as described for the dumplings.
  23. For Dessert Potato Noodles, prepare the Potato Noodles and coat them in breadcrumbs.
  24. Finish by sprinkling with cinnamon and sugar according to your taste. This makes 14 servings.

Nutrition (per serving)

Sodium221400 mg

Recipe details

CategoryPotato
Cuisinechinese
AuthorNancy Van Ess