Plum Dumplings with Semolina


Is it a German thing to be so much in love with plums? I don’t know, but I have to say, I am so very happy I tried these plum dumplings with semolina, they are such a wonderful dessert. The first time I made them, we had them for breakfast. On a weekend, of course. When I tried them first, I was curious, how would they taste with semolina? I already posted a dumplings recipe with apricots previously. A recipe I already enjoy. How would this one do in comparison?


So I got started and what can I say, they are delicious! I like the fact that you don’t need to worry about heating them long enough to cook through as you already soak the semolina in hot milk and therefore heat them as dumplings just so that they keep their shape and are fully warmed through. I can assure you, these dumplings are going to be served in our household more often from now on for sure!


What I like best about these dumplings is the fact that you can fill them with about anything. Stone fruit is best as berries or anything similar is most likely to get mushy. Apricots, plums, possibily cherries, anything you feel like. It is German custom to replace the stone either with some jam/preserves from the same fruit or to simply use a sugar cube to sweeten it a little. This is completely optional, but I find that replacing the stone is very helpful when it comes to glueing the fruit back together and then surrounding with dough. I would say try it at least once.


Credit: Esskalation (in German)

Plum Dumplings with Semolina

Serves: About 8
Prep Time: 30min Cooking Time: 10min Total Time: 45min

These plum dumplings are prepared with semolina and are equally good with other stone fruit.


  • 500 grams of milk
  • 40 grams of regular sugar
  • 50 grams of butter
  • 170 grams of semolina
  • 2 eggs
  • 8 plums
  • Plum jam or 8 cubes of sugar
  • 4-6 tablespoons of bread crumbs
  • Cinnamon and sugar



Heat the milk with the sugar and butter until the butter is melted, then add the semolina and cook on medium heat while stirring. It should become very thick. Transfer to a bowl add the eggs. Stir until combined. Let cool off.


Meanwhile take out the stone from your fruit and either fill the hole with jam/preserve from the same fruit or place a cube of sugar inside. I prefer the jam as it helps to glue the fruit back together.


Divide the cooled-off dough into 8 equal portions and press one fruit into one ball. Shape until the dough fully covers the fruit. Either you can chill the prepared dumplings like this tightly covered overnight in the fridge or freeze them.


Then boil water in a large pot and turn to medium heat. Gently slide the dumplings inside the water. Wait until the dumplings start to float. Mine took about 10min.


Meanwhile caramelise the bread crumbs with the sugar and cinnamon to taste. Take out the dumplings and roll in the bread crumb mix. Serve warm or reheated.


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  • Reply
    Friday August 21st, 2020 at 07:36 AM

    Oh, ich bin auch so ein Mehlspeisenfan! Grießknödel quasi aus Griesspudding ante ich noch gar nicht, aber die sehen so gut aus, das probiere ich!

    • Reply
      Friday August 21st, 2020 at 07:41 AM

      Liebe Gabi, auch für mich war es das erste Mal und ich bin echt total begeistert. Melde dich gerne, wenn du sie nachmachst.

      • Reply
        Tuesday August 31st, 2021 at 10:20 PM

        Sind bei mir total auseinandergefallen. Lag vielleicht daran, dass sie über Nacht nicht im Kühlschrank waren?

        • Reply
          Wednesday September 1st, 2021 at 09:12 PM

          Liebe Laura, nee, du scheinst irgendwie weniger Flüssigkeit zu benötigen. Eine Ferndiagnose ist aber etwas schwierig. Hast du irgendwas abgeändert? Wie war der Teig beim Zubereiten?

  • Reply
    Friday August 21st, 2020 at 08:11 AM

    Liebe Jenny,
    eine hervorragende Wahl! Ich liebe diese leckeren Knödel auch so sehr. Und Deine sehen auch soooo lecker aus.
    Vielen Dank für Deine tolle Interpretation meines Rezepts!
    Liebe Grüsse an Dich!

    • Reply
      Friday August 21st, 2020 at 08:41 AM

      Danke liebe Stephie, es war mir eine Freude. Ich will auch unbedingt deine Karottenlasagne und das Buttermilchbrot probieren, ich freue mich schon!

  • Reply
    Tuesday October 26th, 2021 at 03:30 PM

    Hi Jenny
    I can only find semolina flour.
    What else can I use to sub?
    Cream of wheat?

    • Reply
      Tuesday October 26th, 2021 at 03:34 PM

      Hi Luann, semolina flour should be alright. Where are you from? I know the flour simply as semolina.


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