Plum Butter Dumplings (Powidltascherln): A Taste of Home

My grandmother, a woman whose hands could coax magic from the simplest ingredients, always seemed to be happiest when she was in the kitchen. I remember countless afternoons spent perched on a stool, watching her deft fingers create these incredible plum butter dumplings. The scent of warm potatoes, sweet plum preserves, and cinnamon would fill her tiny kitchen, a comforting aroma that signaled love and togetherness. It wasn’t just a recipe; it was a connection to our heritage, a sweet bite of history that I cherish to this day.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Servings: 4
• Yields: 36-40 dumplings
• Dietary Type: Vegetarian

Ingredients

• 1 1/4 lbs potatoes
• 2/3 cup flour, plus extra for dusting
• 2 eggs (plus 1 egg yolk)
• 1 egg yolk
• 1/2 teaspoon salt
• 1/2 cup plum preserves (like apple butter only made from plums, or use apple butter)
• 1/4 cup butter
• 1 tablespoon oil
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• 1/2 cup whipping cream (optional)

Equipment Needed

• Saucepan
• Potato ricer or fine grater
• Mixing bowl
• Floured work surface
• 3-inch round cookie cutter
• Small bowl for egg wash
• Large pot
• Slotted spoon
• Bowl of ice water
• Colander
• Frying pan

Instructions

1. Begin by cooking the potatoes in a saucepan with their skins on until they are fork-tender. This usually takes about 20-25 minutes, depending on the size of your potatoes.
2. Once the potatoes are cool enough to handle, peel them carefully. Be patient – peeling hot potatoes can be tricky!
3. Rice the peeled potatoes or finely grate them into a bowl. Ricing creates a smoother dough than grating, but both methods work. The goal is to avoid any lumps.
4. Add the flour, egg, extra egg yolk, and salt to the bowl with the riced potatoes.
5. Knead the mixture into a dough. Don’t overwork it; you want a soft, pliable dough. It should come together without being too sticky. If it is too sticky add flour one tablespoon at a time.
6. Prepare a well-floured work surface. This is crucial, as the dough can become sticky during rolling.
7. Roll the dough out fairly thin, about 1/8 inch thick. The thinner the dough, the more delicate your dumplings will be.
8. Use a 3-inch round cookie cutter to cut out circles from the rolled dough. Re-roll any scraps to minimize waste.
9. Place a 1/2 teaspoon of plum butter in the middle of each circle. Be careful not to overfill, as the filling can leak out during cooking.
10. In a small bowl, beat the egg white to make an egg wash.
11. Brush a little of the egg wash around the edge of each dumpling circle. This will act as a glue to seal the edges together.
12. Fold each dumpling in half, forming a half-moon shape.
13. Press the edges of each dumpling firmly together with your fingers to ensure they are sealed. A small bowl of flour nearby can be helpful if your fingers get too sticky; dip them in the flour as needed.
14. Bring a large pot of water to a rolling boil.
15. Gently add 10-12 dumplings to the boiling water at a time. Do not overcrowd the pot, as this can lower the water temperature and cause the dumplings to stick together.
16. Cook the dumplings for about 5 minutes, or until they float to the surface and are cooked through.
17. Remove the dumplings with a slotted spoon and transfer them to a bowl of ice water. This step shocks the dumplings, preventing them from sticking together.
18. After a few seconds in the ice water, transfer the dumplings to a colander or another surface where the excess water can drain off.
19. In a frying pan, melt the butter and oil over medium heat.
20. Add the dumplings to the pan in batches, browning them ever so slightly on each side. This step adds a delightful nutty flavor.
21. Remove the browned dumplings from the pan and transfer them to a serving dish.
22. The dumplings can be sprinkled with cinnamon and sugar or icing sugar, according to your preference. I like to mix sugar and cinnamon and sprinkle it on with my fingers.
23. Drizzle a little whipping cream over the dumplings (about 1 tablespoon for 4 dumplings), if desired.

Expert Tips & Tricks

• Potato Perfection: Use starchy potatoes like Russets or Yukon Golds for the best texture. Waxy potatoes don’t bind as well.
• Don’t Overmix: Overmixing the dough will develop the gluten, resulting in tough dumplings. Mix until just combined.
• Freezing for Later: Uncooked dumplings can be frozen on a baking sheet, then transferred to a freezer bag. Cook from frozen, adding a minute or two to the cooking time.
• Flavor Boost: Try adding a pinch of nutmeg or lemon zest to the dough for extra flavor.
• Sealing Securely: Ensure the edges of the dumplings are tightly sealed to prevent the plum butter from leaking out during cooking. A fork can also be used to crimp the edges for added security.

Serving & Storage Suggestions

Serve these plum butter dumplings warm, ideally right after cooking, for the best flavor and texture. A dusting of powdered sugar or a drizzle of melted butter can elevate the presentation.

Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a frying pan with a little butter or in a microwave. If frozen, thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	482.7 kcal	N/A
Total Fat	18.8 g	28%
Saturated Fat	9 g	45%
Cholesterol	183.4 mg	61%
Sodium	431.1 mg	17%
Total Carbohydrate	70.1 g	23%
Dietary Fiber	4.4 g	17%
Sugars	21.9 g	N/A
Protein	9.1 g	18%

Variations & Substitutions

• Apple Butter Delight: Substitute apple butter for plum preserves for a similar, equally delicious flavor.
• Sweet Cheese Filling: For a different twist, use a mixture of ricotta cheese, sugar, and lemon zest as the filling.
• Gluten-Free Option: Experiment with gluten-free flour blends for a gluten-free version of the dough. Be sure to add a binder like xanthan gum to help with the texture.
• Vegan Dumplings: Substitute the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) and use a plant-based butter alternative.
• Savory Version: Skip the plum butter and fill with seasoned ground meat or sautéed mushrooms for a savory dumpling.

FAQs (Frequently Asked Questions)

Q: Why are my dumplings falling apart when I cook them?
A: The dough may be too wet, or the edges weren’t sealed properly. Make sure to use enough flour on your work surface and press the edges of the dumplings firmly together.

Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Wrap it tightly in plastic wrap to prevent it from drying out.

Q: How do I prevent the dumplings from sticking to the pot?
A: Make sure the water is at a rolling boil and don’t overcrowd the pot. Adding a tablespoon of salt to the water can also help.

Q: Can I bake these instead of boiling them?
A: While traditionally boiled, you could experiment with baking them at 375°F (190°C) for about 15-20 minutes, or until golden brown. Brush with butter before baking.

Q: What is plum butter, and where can I find it?
A: Plum butter (Powidl) is a thick, intensely flavored plum preserve. You can find it in some European delis or make it yourself by slowly cooking plums with sugar and spices until thickened.

Final Thoughts

These plum butter dumplings are more than just a recipe; they’re a little piece of my heart, a connection to my family, and a delicious way to experience a taste of tradition. I encourage you to try this recipe and create your own memories in the kitchen. Don’t be afraid to experiment with different fillings or variations to make it your own. And if you do, I’d love to hear about it! What spices did you add? What memories did it evoke? Share your experience, and let’s keep the tradition alive, one delicious dumpling at a time. Perhaps a glass of chilled Gewürztraminer would be the perfect accompaniment to these sweet treats. Enjoy!