Instructions
- Prepare the potatoes:
Boil peeled potatoes until tender. Drain and mash thoroughly. Let cool slightly. - Make the dough:
Combine mashed potatoes, flour, egg, and a pinch of salt. Knead gently until you have a soft, slightly sticky dough. Add more flour if necessary. - Prepare the plums:
Pit the plums and sprinkle a little sugar and cinnamon inside if you like. - Form the dumplings:
- Take a piece of dough (~2 tbsp), flatten it in your hand.
- Place a plum in the center and wrap the dough around it, sealing completely.
- Repeat with remaining dough and plums.
- Cook the dumplings:
Bring a large pot of salted water to a gentle boil. Drop dumplings in carefully. Boil for about 8–10 minutes until they float to the top. - Prepare the breadcrumbs:
In a skillet, melt butter and toast the breadcrumbs until golden brown. - Coat the dumplings:
Using a slotted spoon, remove dumplings from water, roll in toasted breadcrumbs, and sprinkle with powdered sugar. - Serve warm:
These are best enjoyed fresh, warm, and soft, with that perfect balance of sweet plum and buttery crumbs.
💡 Tips:
- Some people like to add a teaspoon of sour cream to the dough for extra tenderness.
- If plums are tart, increase the sugar inside.
- Can also serve with a dollop of whipped cream or a drizzle of vanilla sauce.
If you want, I can also give you a super simple version where you don’t even have to boil the potatoes first—perfect if you want a faster, easier dessert that still tastes authentic.
Do you want me to do that?
