Potato Dumplings with Butter Breadcrumbs and Plums

Ingredients

• 750 g waxy potatoes
• 100 g flour
• 0.25 tsp Salt
• 1 pinch nutmeg
• 2 Eggs
• flour (for shaping)
• butter (for sautéing)
• 750 g plums (or damsons)
• 375 ml water
• 0.5 stick cinnamon
• 60 g sugar
• 4 tbsp butter
• 3 tbsp breadcrumbs
• 2 tbsp powdered sugar

Instructions

1. 1.

   Cook the potatoes as whole boiled potatoes, peel them while hot and press through a potato masher. Spread the mashed potato out, steam off excess moisture and let cool.

2. 2.

   For the compote bring water with the cinnamon stick to a boil. Wash, halve, pit the fruit and add to the boiling liquid. Bring everything to a boil, then simmer on moderate heat for about 10 minutes until cooked. Sweeten the compote after cooking according to the acidity of the fruit and let cool.

3. 3.

   Bring a large pot of salted water to a boil.

4. 4.

   For the potato dumplings sprinkle two thirds of the flour amount, salt and nutmeg over the potatoes, lightly crumble. Whisk the eggs, mix in with a fork. Quickly combine everything into a dough. Add the remaining flour as needed.

5. 5.

   Shape the dough into about 2 cm thick rolls, cut into even pieces and form finger‑size dumplings on a floured surface (board). Toss the dumplings into the boiling salted water and cook until they rise to the surface. Then immediately strain and briefly rinse with cold water.

6. 6.

   For the breadcrumbs melt butter in a small pan, stir in enough breadcrumbs to create a crumbly consistency, fold in powdered sugar well.

7. 7.

   Melt some butter in a large pan, sauté the dumplings and lightly brown them. Sprinkle the dumplings with the breadcrumb mixture and serve with a bit of compote.