Sweet Dumplings with Plum Filling

Ingredients

• 500 g starchy potatoes
• Salt
• 100 g flour
• 2 tbsp semolina
• 1 Tbsp soft butter
• 6 tbsp sugar
• 1 egg yolk
• 12 ripe plums
• 12 cube sugars
• flour (for the work surface)
• 150 g butter
• 70 g bread crumbs
• 0.5 tsp cinnamon

Instructions

1. 1.

   Wash the potatoes and cook them with skins on for about 25 minutes until tender, then drain, let steam off briefly, peel, and press hot through a potato masher onto a workboard. Cool the mashed potato mixture. Add flour, semolina, butter, 2 tbsp sugar, egg yolk, and a pinch of salt to the pressed potatoes and quickly knead into a homogeneous dough. Let the dough rest for about 20 minutes. Meanwhile wash the plums, halve them, pit them, and place a cube of sugar in each half.

2. 2.

   Shape the potato dough on the floured work surface into a roll about 5 cm thick, cut into 12 equal slices, flatten slightly, top each with a plum slice, and form into dumplings. Ensure the dough layer around each plum is tightly sealed without cracks. Drop the dumplings into boiling water and let them cook for about 20 minutes, occasionally nudging them so they rotate.

3. 3.

   While the dumplings cook, melt butter in a large pan and fry bread crumbs until golden brown. Remove from heat, stir in remaining sugar and cinnamon, then set aside. Once cooked, lift the dumplings, drain, and arrange on a plate with the breadcrumb butter mixture. Serve immediately.