This is something I had when I went to Austria 30 years ago. It is something that I thought was so delicious that every time I see the Italian prune plums, I think about trying to make it. I gave it a try finally. I always thought it was really difficult and a lot of work but I was shocked at how easy it really was. It turned out quite well however the dough was a bit firm. I may try using 1/2 sour cream to lighten the dough. I also only put half of a plum in each dumpling which the original recipe had the whole plum in it as well as a sugar cube which I also omitted. Next time I will try using the whole plum. I roled 1/2 a prune plum in the cinnamon sugar mixture. It is very filling so it could substitute a meal. It would also be great for afternoon tea.
50g melted butter
250 g quark (I used homemade ricotta) (or 130g sour cream, 130g quark)
1 pinch salt
50 g sugar
Add butter, quark, egg yolks, sugar, flour , salt into mixing bowl 15seconds/speed 5. scrape down
KNEAD 2 mins
Take out small piece of dough and roll into a ball. Flatten and place plum in centre.
Sprinkle cinnamon sugar mixture in centre and seal ball. Place on well oiled Varoma, Repeat.
Add 500g water and set Varoma and steam for 10 mins/120C/speed 2
Serve with bread crumbs that have been browned in butter and whipping cream.
Steamed Plum Dumplings