Plum Dumplings

Knedle, or plum dumplings, are a popular dessert across Central, Eastern and Southern Europe. With boiled potato-dough wrapped around a fresh, sweet plum filled with sugar, they were the ultimate homemade dessert to enjoy in late summer and early autumn as I was growing up. Here’s how I made them vegan.

I rarely make dishes that hold a sentimental value to me, probably because my taste and preferences in food have always been so very different from my family’s. As soon as I started living on my own, I created my personal repertoire of vegan and vegetarian dishes that are in line with my views and dietary preferences, and that are often inspired not by my past but by my travels, and discovering all that the world has to offer.

However, the few accidentally vegetarian dishes, mainly sides and desserts, that I did love when I was growing up, still manage to inspire me when I’m creating in the kitchen. Plum dumplings are one of those recipes, and with just a few minor tweaks I was able to turn them 100% vegan.

What Are Plum Dumplings?

Knedle, or dumplings, are a very simple dish consisting of a dough made with mashed potatoes, flour, fat and a pinch of salt, and a fresh plum in the middle. They can be enjoyed as a hearty, warm dessert, or even a sweet, meatless main dish.

Are Plum Dumplings Vegan?

Not traditionally, as they are usually made with eggs and butter in the dough. However, I tweaked the family recipe a bit and managed to omit the eggs and replace butter with coconut oil, making these vegan friendly.

Ingredients You’ll Need to Make Plum Dumplings

Potatoes – Pick starchy potatoes that are good for mashing, such as Russet, Idaho or Yukon gold. 

Flour – All-purpose flour works well in this recipe. 

Salt – Half a teaspoon of finely ground salt helps to bring out the flavours.

Coconut oil – Traditional plum dumplings are made with butter, but coconut oil can easily be used instead. Make sure to opt for refined coconut oil, which has a very mild flavour, as you don’t want coconut flavour in these dumplings

Fresh plums – Generally speaking, the smaller the plums, the better, as this ensures they cook all the way through. Some of the best options include damson plums, bullaces or Italian prune plums. If you don’t have any plums at hand, you can just as easily fill these dumplings with a different small stone fruit, such as apricots.

Sugar – You can put a sugar cube or a teaspoon of sugar in the middle of each plum if you’d like the dumplings on the sweet side. This is completely optional and depends on how sweet the plums are and which coating you choose.

How to Make Homemade Plum Dumplings

1. Prepare the mashed potatoes – Boil the potatoes until fork tender, about 20-30 minutes. When cool enough to handle, peel them and process through a ricer.
2. Prepare the plums – While the potatoes cool, wash the plums and cut each plum lengthwise, but not all the way through, just enough to be able to pit them. Remove the pits and place a sugar cube in the middle.
3. Make the dough – Add flour, salt, and coconut oil. Knead well, adding a bit of water if necessary.
4. Shape the dumplings – Form the dough into small, walnut-sized pieces. Flatten each dough ball and wrap it around a pitted plum.
5. Cook – When ready, boil a large pot of water. Drop dumplings in, wait for them to float. Once they float, cook for another 5 minutes. Meanwhile, prepare the coating.

Coat Them in Breadcrumbs or Cinnamon Sugar

Most often you will find plum dumplings to be rolled in toasted breadcrumbs, and lightly dusted with powdered sugar before serving. An alternative is to roll cooked dumplings in a mixture of sugar and cinnamon, or even sugar and cocoa powder. Below, you can find instructions for how to prepare both versions.

How Long Do They Last?

If you have leftover cooked dumplings, you can store them in an airtight container in the fridge. They stay fresh for 1 to 2 days.

Do They Freeze?

Yes, plum dumplings are perfect for freezing. If you’re planning to freeze them, prepare the dumplings according to the recipe, but don’t cook them. Place uncooked dumplings on a baking sheet lined with parchment paper and put them in the fridge for about 1-2 hours until solid, but not completely frozen. Then, you can transfer them to an airtight container or freezer-friendly bag. They will keep in the freezer for up to 3 months.

When you’re ready to cook them, you can do this without defrosting them first. Cooking them from frozen will take a bit longer, 15-20 minutes.

More Hearty Desserts

If you’re a fan of hearty vegan desserts that really hit the spot in the colder months, check out this recipe for vegan bread pudding, vegan apple galette or this creamy vegan rice pudding.