German cuisine · Dough, Pasta & Rice

Plum Dumplings

Potato dough dumplings filled with whole plums and sugar cubes, rolled in buttered breadcrumbs and sugared.

Ingredients · for 4 servings

• 800 g floury potatoes
• 150 g flour
• 40 g cornstarch
• 1 egg
• 30 g butter
• 1 tsp salt
• 12 plums
• 8 sugar cubes
• 80 g butter for the crumbs
• 80 g breadcrumbs
• 3 tbsp cinnamon sugar

Instructions

1. Boil the potatoes in their skins for 25 min. until soft, peel while still hot, press through a ricer and let cool completely on the work surface.
2. Quickly knead the flour, cornstarch, egg, 30 g melted butter and salt into the potatoes until a smooth dough forms – don't overwork it or it will get sticky.
3. Slit the plums lengthwise, remove the pits, tuck half a sugar cube into each and press back together.
4. Cut equal portions from the dough, flatten them, wrap a plum in each and roll into smooth balls with no cracks.
5. Simmer the dumplings in gently boiling salted water on low heat for 12–14 min. until they float to the top and the dough is cooked through.
6. Toast the butter with the breadcrumbs until golden brown, roll the drained dumplings in it, sprinkle with cinnamon sugar and serve hot.