They can be eaten as dessert, a meatless main dish or side dish. A family favourit and children’s delight. Potato dumplings stuffed with plum, cinnamon, sugar and rolled in breadcrumbs.
500 grams (17.6 ounces) of potatoes, peeled, boiled, mashed
200 grams (7 ounces, 1 1/3 cup) of all purpose flour
150 grams (5,3 ounces) of breadcrumbs
1 tablespoon of vegetable oil
15 grams (1 tablespoon, 1/2 ounce) of butter
50 g (1/2 cup) of powdered sugar
1 teaspoon of ground cinnamon
15-17 small damson plum, stoned – if making it from a larger fruit can use a half for each dumpling
Serves 15-17 dumplings
Peel, cube and boil the potatoes in salted water until tender. Mash the potatoes while still warm, mash really well with no chunks left. Add the butter and let it cool completely.
Meanwhile, toast the bread crumbs in about 1 tablespoon of vegetable oil over low heat, stirring constantly, until crunchy and golden brown. Put aside.
Mix the potato mass with one egg, a pinch of salt, the flour and knead the dough until smooth. The dough should be light and pliable, it might be a bit sticky but do not add more flour, otherwise you dumplings will be stone-hard.
Bring a pot of salted water to a boil.
Sprinkle the work surface with flour before placing the ball of dough on top. Be sure to sprinkle the dough on top as well as coat the rolling pin. I sprinkle a lot of flour on the surface, it prevents the rolled dough sticking to it. Roll it out the until it’s 0,5-1 cm thick (approx. 1/3 inch). Cut the rolled dough into 8 cm squares (approx. 3,2 inches). Place a half plum on each square and sprinkle 1 coffee spoon of cinnamon sugar in the middle of the plums. Place the other half of the plums on the candied plums. Fold and knead the dough around plums to make them into dumplings.
Add the dumplings to the boiling water in batches – not to over-crowd them – and gently simmer until they float on the top.
Remove the dumplings from the water using a slotted spoon, drain and lightly roll them in breadcrumbs browned in oil.