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sideview shot of a bunch of plum dumplings on a white plate with a couple of them cut in half
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4.9 from 19 votes

Plum Dumplings (Galuste cu Prune)

These Plum Dumplings are a traditional Romanian dessert. Delicious plums are wrapped in a potato dough and covered in sweet buttery bread crumbs.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Romanian
Keyword: galuste cu prune, Plum Dumplings
Servings: 12
Calories: 240kcal


  • 6 plums pitted and halved
  • 3 tablespoon icing sugar same as powdered sugar or confectioners sugar
  • 1 1/2 pounds potatoes I used Yukon gold
  • 3 tablespoon butter unsalted
  • 1 1/2 cups breadcrumbs plain
  • 6 tablespoon sugar
  • 2 large eggs
  • 1 1/8 cup all-purpose flour (1/8 cup is 2 tbsp)
  • 1/4 teaspoon salt
  • 1/3 cup wheat semolina


  • Prep the plums: Wash the plumbs and pat them dry. Cut them in half and remove the pits. Place the plum halves in a bowl and sprinkle them with the icing sugar. Toss and set aside.
  • Cook the potatoes: Wash and scrub the potatoes and cook them whole with skin on, in boiling water until fork tender. Depending on the size of the potatoes, this could take 40 to 60 minutes. Drain and let them cool.
  • Prepare the breadcrumb mixture: Melt the butter in a skillet. Add the breadcrumbs and brown for a few minutes over low heat, until the breadcrumbs start to turn golden brown. in a non-stick frying pan melt butter then add the breadcrumbs and brown it on low heat. Stir in the granulated sugar and let it cool completely. Set aside.
  • Make the dough: Once the potatoes have cooled enough to work with them, remove the skin, it should easily come off. Using a box grater, finely shred the potatoes into a bowl. To the same bowl (make sure potatoes have completely cooled), add the eggs, salt, flour, semolina and mix using a wooden spoon. The dough will be very sticky but homogeneous. In case your dough is too wet you could add a a tbsp of flour and a tbsp of wheat semolina but no more.
  • Boil water: Add water to a medium size pot and bring to a boil over high heat; when water start to boil add a tablespoon of vegetable oil to it.
  • Form the dumplings: With your hands slightly wet, divide the dough into 12 equal pieces. Using your hands, flatten each piece so that it's about ¼ of an inch in thickness. In the center of each piece, place half a plum, then seal it and shape it into a ball. Repeat with remaining ingredients.
  • Cook the dumplings: Place the dumplings into the pot with boiling water, 3-4 at a time, and cook them until they rise to the surface. Using a slotted spoon, take them out and place them directly into the skillet with the breadcrumbs mixture. Roll them around to make sure they are perfectly coated all around. Repeat with remaining dumplings.
  • Serve: Serve when completely cooled!


  1. To easily peel the cooked potatoes, run cold water over them. Simply use your nails and fingers to peel off the cooked skin.
  2. Store these plum dumplings in an airtight container or wrapped tightly in plastic wrap right in the fridge. They will keep for up to 5 days this way!


Serving: 1dumpling | Calories: 240kcal | Carbohydrates: 44g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 163mg | Potassium: 350mg | Fiber: 3g | Sugar: 13g | Vitamin A: 248IU | Vitamin C: 14mg | Calcium: 41mg | Iron: 2mg