John Myers
Ingredients for 4 servings:
- 700 g potatoes
- 250 g flour
- 40 g butter
- 1 egg(s)
- 1 pinch of salt
- 1 kg plum(s) or damsons with stone
- Poppy seeds, ground
- powdered sugar
- Butter, melted
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes
Recipe from the Czech Republic
Boil the potatoes in their jackets and let them cool. Then peel, mash, or grate them, and mix them with flour, butter, egg, and salt to form a dough. Wrap each plum (the stone will hold it in place) in the dough and form dumplings. Add the dumplings to boiling water and stir gently to prevent them from sticking. Bring to a boil. When they rise to the boil, simmer gently for another 5-7 minutes over low heat. Place the dumplings on plates. Mix the ground poppy seeds with the powdered sugar and sprinkle over the dumplings. Drizzle with a little melted butter and serve. Tips: Work quickly, as the dough releases water if left standing for a while. Raw dumplings freeze well and can be conjured up as needed. Freeze the dumplings individually on a tray and then transfer them in portions to freezer bags. This prevents them from sticking together and allows you to remove them one at a time. Instead of plums, other fruits can also be used, e.g. sliced pears or apples (e.g. Klarapfel).
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