Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
These fresh milled einkorn fruit dumplings take me back to my grandma's kitchen and is a testament to how simple ingredients can end up tasting better than any dessert (if you combine them in the right way!). These dumplings are made with soft potato dough wrapped around sweet fruit, then cooked until tender and finished with buttery toasted breadcrumbs. The recipe is very flexible: you can use fresh plums, apricots, or even dried plums, depending on what you have in the kitchen!
You'll find similar dumplings across the border in Austria and Germany. Plum dumplings are called Zwetschkenknödel in Austria and Zwetschgenknödel in Germany; apricot dumplings are Marillenknödel in Austria. For this version, I make the potato dough with fresh milled einkorn flour and fill the dumplings with whichever fruit I have, but plums or apricots are the best for this!
And for more ways to use fresh milled einkorn, this fresh milled einkorn kaiserschmarrn (shredded pancake) and fresh milled einkorn crepes
Summarize & Adapt This Recipe On:
Quick Look
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 10 dumplings
- Difficulty: Easy
- Baking Method: No-Bake / Stovetop
- Best For: Dessert, Breakfast, or Brunch
Jump to:
- Summarize & Adapt This Recipe On:
- Quick Look
- Important Ingredients
- Substitutions & Variations
- How to Make Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
- 💭Crucial Success Tips
- Recipe FAQs
- How To Store Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
- Other Delicious Fresh Milled Flour Recipes
- Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
- Need Help Tweaking This Recipe?
- Other Fresh Milled Dessert Recipes You'll Love
- Fresh Milled Einkorn Banana Bread
- Fresh Milled Einkorn Crepes
- Fresh Milled Pumpkin Sourdough Rolls with Poppy Seed Filling
Important Ingredients
- fresh milled einkorn flour gives the potato dough its nutty flavor and soft texture.
- starchy potatoes used russet potatoes for a soft dough that holds together around the fruit. But honestly: I've made this with numerous varieties of potatoes I happen to have in the pantry, so no need to overcomplicate it!
- fresh plums or apricots are the main fruit fillings and add natural sweetness and tartness.
- granulated sugar is added inside the dumplings to sweeten everything a bit, and you can use as much as you want to!
- eggs are the binding ingredient.
- butter used to toast the breadcrumbs and gives the topping its awesome flavor.
- plain breadcrumbs are toasted in butter to make the deliciously sweet topping for the dumplings.
See recipe card for quantities.
Substitutions & Variations
- Use fresh plums, small apricots, or dried plums. Peaches can also work if they are firm enough to hold their shape.
- Starchy potatoes such as Russets work well, but Yukon Gold potatoes can also be used.
- Fresh milled einkorn flour gives these dumplings their particular texture, so keep in mind that changing the flour can change how sticky the dough is.
- Use granulated sugar, brown sugar, or a little honey. Adjust the amount based on how sweet or tart your fruit is.
- For breadcrumb topping, add cinnamon for a warm flavor, or leave it simple with butter and breadcrumbs.
- Sweet dried plums may only need a small amount of sugar inside the dumplings.
How to Make Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
Step 1: Boil the potatoes. Wash and scrub the potatoes, then place them whole and unpeeled in a large pot (Image 1). Cover with salted water and boil for 25-30 minutes, or until tender. Drain and let them cool until you can handle them.
Step 2: Make the dough. Peel the potatoes and press them through a potato ricer into a large bowl. You can also grate them finely. If you have time, let them cool for another 20-30 minutes so some of the moisture can evaporate. Add the einkorn flour, salt, and eggs. Mix and knead by hand for a minute or two, just until the dough holds together. It will be sticky, and that's okay (Image 2).
Step 3: Shape the dumplings. Generously (!!!) flour your work surface. Press or roll the dough into a rectangle about 1 cm (⅜ inch) thick, then cut it into 10 roughly equal squares. Put one dried plum, or half a fresh plum or apricot, in the center of each square. Add the sugar, then bring the edges of the dough over the fruit. Pinch them closed and gently shape each dumpling into a ball (Image 3).
Step 4: Cook the dumplings. Bring a large pot of salted water to a boil, then reduce it to a gentle simmer. Carefully lower in the dumplings and cook for about 10-15 minutes, until they float and the dough is cooked through (Image 4). Cook in batches if needed so they have room to move. Lift them out with a slotted spoon and let them drain.
Step 5: Toast the breadcrumbs. While the dumplings cook, melt the butter in a large pan. Add the breadcrumbs and toast over medium heat, stirring often, until golden and fragrant (Image 5). Add a little sugar, cinnamon, or honey if you like.
Step 6: Serve. Roll the warm dumplings in the buttery breadcrumbs, or spoon the breadcrumbs over each one (Image 6). I prefer spooning them on top, especially when there's plenty of butter left in the pan!
Hint: The dough will be sticky, so don't worry if it doesn't feel like a smooth bread dough. Flour your work surface generously and use a light touch when shaping the dumplings. If the dough starts sticking to your hands, add a little more flour to your hands and work surface.
💭Crucial Success Tips
Let the potatoes dry out a little. After boiling, let them cool a bit before making the dough. Giving them a few minutes to cool can help some of the moisture evaporate, and the dough will still come together nicely. I do try not to let them cool down entirely, since I feel like they don't incorporate into the dough that well in that case.
Recipe FAQs
Einkorn dough can be naturally sticky, and the moisture from the potatoes also affects the texture. Make sure the potatoes have cooled and released some moisture, and use plenty of flour on your work surface and hands.
The dumplings should float to the surface after cooking for around 10-15 minutes. They should feel cooked and tender when you remove one and cut it open.
They are lovely with the buttery breadcrumb topping on their own. You can also add a little cinnamon, sugar, honey, or a spoonful of yogurt for serving.
How To Store Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
Store leftover cooked dumplings in an airtight container in the refrigerator for up to 3 days. Keep the buttery breadcrumbs separate if you can so they don't become too soft.
You can also freeze cooked dumplings. Let them cool completely, place them in a freezer-safe container, and freeze for up to 2 months.
Other Delicious Fresh Milled Flour Recipes
- Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
- Fresh Milled Protein Bagels with Greek Yogurt
- Fresh Milled Einkorn Banana Bread
- The Easiest Fresh Milled Einkorn Sourdough Bread (Loaf Pan Method)
If you tried these fresh milled einkorn fruit dumplings (plum or Apricot) or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below! Happy Baking!
Fresh Milled Einkorn Fruit Dumplings (Plum or Apricot)
Ingredients
For the Dough
- 750 g potatoes starchy potatoes such as Russets work best, but Yukon Golds also work
- 300 g fresh milled einkorn flour plus more for the work surface
- ½ teaspoon salt
- 2 eggs
For the fruit filling
- 10 pitted dried plums prunes
- 5 fresh plums halved and pitted
- 5 fresh small apricots halved and pitted
For the breadcrumb topping
- 100 g butter
- 70 g plain breadcrumbs
- Optional: sugar honey, or cinnamon, to taste
Instructions
- Boil the potatoes. Wash and scrub the potatoes, then place them whole and unpeeled in a large pot. Cover with salted water and boil for 25-30 minutes, or until tender. Drain and let them cool until you can handle them.
- Make the dough. Peel the potatoes and press them through a potato ricer into a large bowl. You can also grate them finely. If you have time, let them cool for another 20-30 minutes so some of the moisture can evaporate. Add the einkorn flour, salt, and eggs. Mix and knead by hand for a minute or two, just until the dough holds together. It will be sticky, and that's okay.
- Shape the dumplings. Generously (!!!) flour your work surface. Press or roll the dough into a rectangle about 1 cm (⅜ inch) thick, then cut it into 10 roughly equal squares. Put one dried plum, or half a fresh plum or apricot, in the center of each square. Add the sugar, then bring the edges of the dough over the fruit. Pinch them closed and gently shape each dumpling into a ball.
- Cook the dumplings. Bring a large pot of salted water to a boil, then reduce it to a gentle simmer. Carefully lower in the dumplings and cook for about 10-15 minutes, until they float and the dough is cooked through. Cook in batches if needed so they have room to move. Lift them out with a slotted spoon and let them drain.
- Toast the breadcrumbs. While the dumplings cook, melt the butter in a large pan. Add the breadcrumbs and toast over medium heat, stirring often, until golden and fragrant. Add a little sugar, cinnamon, or honey if you like.
- Serve. Roll the warm dumplings in the buttery breadcrumbs, or spoon the breadcrumbs over each one. I prefer spooning them on top, especially when there's plenty of butter left in the pan!
Notes
- Cook them soon after shaping. The fresh milled einkorn dough gets stickier and the dumplings can flatten if they sit for too long. You don't need to rush, but try to get them into the water within 30 minutes.
- Adjust the sugar to the fruit. Dried plums and ripe peaches may need very little; tart fresh plums may need more.
- Brown sugar works too if that's what you have on hand.
- For Fruit Filling: You'll also need up to 10-20 teaspoon granulated sugar-about 1 teaspoon per dumpling, or 2 teaspoon if your fruit is tart or you like them sweeter. You can use less for sweet dried plums.
