This recipe is actually based on an old family recipe. When I was a child my family made sometimes a contest who can eat most of the fruit dumplings. I remember my record was 15 pieces. I loved them but I didn’t get them very often because they were not quickly made and need lots of preparation upfront. My recipe is easier, quicker and so much healthier than the original version.

fruit dumpling_1

The times when I had 15 dumplings are over. Now I am having only 6 or 7 of them but I still like them as much I did before. The original recipe contains lots of sugar, white flour and lactose. I worked on the recipe for a while and found finally the perfect mixture that tastes as good or even better the the original recipe. You can enjoy it without feeling bad afterwards and because they are whole grain they keep you full for a while.

fruit dumpling_2

The tricky part about this recipe is definitvely the dough. You have to make sure that it has the perfect consistency. If it won’t work the first time, don’t give up and try it one more time, it is so worth it! I would also recommend before you cook all dumpling at one time, make first one test-dumpling and cook this one first.

Another tipp, be generous with the flour on the working area and in the dough. You will regret it later if you want to save some flour here because the dough will be sticky and it will stick at the working area and the dumplings will fall appart while you cook them.

The very last tipp is to cook the potatoes one day ahead! That way they don’t contain so much water anymore and this makes your life so much easier.

Fruit dumplings


  • Prep Time: 1h
  • Cook Time: 1h
  • Total Time: 2h
  • Yield: 24 dumplings


For the dumplings:

  • 250 grams potatoes
  • 200 grams whole grain flour
  • 100 grams whole grain semolina
  • 1 egg
  • 1 pinch salt
  • 24 plums or apricots
  • 24 Stevia tabs

For the topping:

  • 125 grams butter
  • 125 grams grounded poppy seeds or poppy seed flour
  • 4 tablespoons xylit or coconut blossom sugar


For the dumplings:

  1. Cook the potatoes in the peel the day before. This is really important otherwise there is too much water in your potatoes.
  2. Wash your apricots or plums, open them half way trough, take of their pit and replace the pit by a stevia tab.
  3. On the day you would like to enjoy the dumplings, peel the potatoes and rasp them into a big bowl. Add the whole grain semolina, the egg and the pinch of salt and 200 gram whole grain flour. Whisk everything together. The dough should be sticking together but not sticking at your fingers. If it's too moisty add additional flour. This is an really important step to make sure that you can form proper dumplings later. The dough will become again little bit more moisty after a while (the potatoes losing their water).
  4. Cook about 1.5-2 liters of water in a big pot. Add a generous pinch of salt. The water should be simmering and not fully cooking.
  5. Sprinkle your working area with some flour (be also generous here) and kneed the dough one more time. Cut your dough into 6 equal parts.
  6. Take one out of the 6 dough pieces and roll it on your working area (about 3-5 mm thick). Slice it into 4 equal little wraps.
  7. Take one of the wraps, place one plum or apricot in the center of the wrap and form a dumpling. Make sure that the dough is properly sealed and doesn't break at any point.
  8. After you formed about 12 dumplings you can add it into the water. Cook them until the come up to the surface of the water, than cook them additional 8-10 minutes. Remove them from the water and let them dry on a sieve.
  9. Repeat the last 3 steps with the remaining 12 dumplings.

For the topping:

  1. Heat the butter in a pan over slow heat (don't let it cook or burn).
  2. Add the grounded poppy seeds and whisk them until well combined.
  3. Serve the dumplings with the topping and add come Xylit or coconut blossom sugar according to your taste.

fruit dumpling_3