Plum dumplings

Plum dumplings are a popular dessert.

They are soft potato dough dumplings filled with fresh plums and sprinkled with breadcrumbs fried in butter. Plum dumplings are the perfect autumn dessert when plums are in season, and are popular with both children and adults.

The combination of soft potato dough, juicy plums and sweet breadcrumbs makes them unforgettably delicious.

· 1 kg potatoes (floury)

· 250 g flour (type 500)

· 1 egg

· a pinch of salt

· 12-16 small plums (depending on the size of the dumplings)

· sugar (for sprinkling on the plums)

· cinnamon (to taste)

· 100 g butter

· 100 g breadcrumbs

· powdered sugar (for sprinkling)

Boil the potatoes in salted water until tender. Then drain, peel and mash or grind it while still warm into a smooth mass.

Add flour, egg and a pinch of salt to the mashed potatoes. Mix everything quickly into a smooth dough. Be careful not to knead the dough for too long or it will become sticky.

Roll out the dough to a thickness of about 1 cm and cut it into squares that are large enough to wrap the plum in.

Put a little cinnamon inside the plum and a little sugar if desired. Wrap the plum in the square of dough and shape it into a smooth dumpling, making sure to seal the dough well so that the plum does not peel during cooking.

Cook the dumplings in a large amount of boiling salted water. When they float to the surface, cook for about 10 more minutes.

While the dumplings are cooking, melt the butter in a pan and fry the breadcrumbs until golden brown. Remove the cooked dumplings from the water with a spatula and roll them in the fried breadcrumbs.

Sprinkle them with powdered sugar and serve warm.

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