Polish-style Dumplings with Plum Filling

Ingredients

• 160 g semi-strong flour (Vienna Griessler)
• 1 egg
• 2 egg yolks
• a pinch of salt
• 60 g dried plums (pitted)
• 2 tbsp hazelnuts (grated)
• 1 tbsp sugar
• 1 tsp cinnamon
• 1 tsp cardamom powder
• a pinch of cloves powder
• 150 g Sour cream
• 2 tbsp butter (melted)
• 2 tbsp powdered sugar-cinnamon mix

Instructions

1. 1.

   Soak the plums for about 1 hour, then drain well and finely puree. Mix with sugar, hazelnuts, cinnamon, cardamom, cloves, and 1 tbsp sour cream.

2. 2.

   Knead flour, egg, yolks, and salt into a smooth dough, roll thin on a floured surface, and cut out 7 cm circles with a round cutter.

3. 3.

   Place 1 tsp of filling in the center of each circle, fold into a half-moon, press edges together (moisten with water if needed), then pinch the tips. Drop dumplings into boiling salted water and cook for about 5‑7 minutes until tender. Remove with a slotted spoon, drain, toss in melted butter, and dust with cinnamon-sugar. Serve immediately with sour cream.