in Dessert Recipes

Plum dumplings made from potato dough

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Ingredients for 12 servings:

  • 500 g potato(s), floury and waxy
  • 125 g flour
  • 30 g lard or soft butter
  • 50 g sugar
  • 1 tsp salt
  • 1 packet of baking powder
  • 1 egg(s)
  • 12 plums (prunes)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the potatoes with their skins on until very soft, peel them while still hot, and press them through a ricer or sieve. Allow them to cool slightly, then fold in the flour with a fork. Let the resulting crumbs cool. Quickly knead in all the remaining ingredients, otherwise the dough will start to stick. Take about 1-2 tablespoons of dough and wrap the washed and possibly pitted plum in it. Seal the seams well! Add them to boiling water—not too much at once. When they rise to the surface (about 5-10 minutes), they’re done. This recipe also works great with ready-made dough for boiled dumplings!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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