Găluște cu prune – plum dumplings

This recipe is made in different versions in Germany and Eastern Europe. The base is the same – a flour, potato and egg dough and can be filled with both sweet fruit or jam or meat. Different fruit can be used instead of plums like nectarines. I remember from my childhood those sweet plum dumplings made by my grandma in the fall when plums are so sweet an juicy.

  • 1/2 kilo plums without pits
  • 600 g potatoes
  • 4 spoons oil
  • 2 large eggs
  • 200 g flour
  • 100 g butter
  • 100 g breadcrumbs
  • 100 g powder sugar
  • 1 teaspoon vanilla extract


Cut the potatoes in cubes and boil them. Discard the water and with a hand blender mash the potatoes with the oil. Let it cool. Mix the potatoes with eggs and flour until you have a dough.

Roll the dough in a round and long shape. Cut in 3-4 cm pieces. Take each piece in your palm and add 1/2 of a plum in the middle, trying to make a ball around it, out of the dough. Practice makes master. Once you have made all the dumplings, set them on the side.




Separately, on a pan melt the butter and fry lightly the breadcrumbs (until golden) with sugar and vanilla extract. Keep the pan on warm and be careful not to burn the mixture.


In a large pot boil water. Turn the heat to medium to keep the boiling low and drop 5-6  dumplings at a time. Boil 20 minutes. Dry the dumplings and dredge them through the breadcrumb mix.

Serve warm!


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