Potato dumpling dough, also suitable for plum dumplings

Ingredients for 5 servings:

• 1 kg potato(s), floury, with skin
• 400 g white wheat flour or spelt flour
• 30 g cornstarch
• 2 egg yolks
• 2 tsp butter, softened
• ½ tsp salt
• 1 tbsp oil, neutral
• Nutmeg, freshly grated
• 15 plums
• 15 sugar cubes
• 5 tbsp sugar
• 1 tbsp cinnamon
• 1 piece(s) butter for brown butter

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

with flour

First of all, the potato variety is important. I prefer the floury “Augusta” variety; however, it must be cooked unpeeled and not cut into pieces, otherwise you’ll end up with fluff in the pot after cooking. “Adretta” works quite well, but you’ll need a bit more cornstarch. Brush the unpeeled potatoes under running water and then boil them in salted water for 30 minutes. In the meantime, weigh the flour and starch and sift them once. Add the salt to the flour and mix the room-temperature butter with the egg yolks and nutmeg. Meanwhile, bring water with salt to a boil in a large pot. After cooking, briefly rinse the potatoes with cold water and peel them. With “Augusta,” it’s helpful to brush them again under cold water, which makes them easier to peel. The potatoes should still be warm afterward. Press the warm potatoes with a potato ricer and immediately knead them with the egg yolk and butter mixture. Knead the resulting mixture with the flour by hand to form a dough. Don’t take too long! The more the dough cools and the more you knead it, the stickier it will become. For the potato dumplings: Prepare a small saucer of oil, grease your hands with the oil, and immediately form the dumplings. Place them in the barely simmering salted water. The dumplings are done when they float to the surface; this usually takes between 10 and 20 minutes. For the plum dumplings: While the potatoes are cooking, wash and pit the plums and fill each with a sugar cube. Prepare the dumplings as described above. Depending on the size of the plums, use a correspondingly large amount of dough and coat the plums with dough to a thickness of about 1 cm. Immediately add the plum dumplings to the water and cook until tender. The plum dumplings taste best with a sugar/cinnamon mixture and brown butter.