John Myers
Ingredients for 4 servings:
- 400 g potatoes, approx.
- salt water
- 1 tbsp lard
- 1 egg(s)
- 200 g flour, approx.
- n. B. plum(s)
- 80 g breadcrumbs (Weckmehl), possibly more
- Sugar
- e.g. oil or butter
- Flour for working
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
delicious, quick and easy, according to grandma’s recipe
Boil the potatoes in lightly salted water, then peel. Then puree them, add 1 tablespoon of lard, 1 egg, and the flour, and knead well. Pit the plums and, depending on their size, add half or whole plums to the dumplings. The dough will still be a bit soft and stick to your fingers, so dust your hand with flour, then take a little dough in each hand and press it flat so that you can coat the plums well with the dough. Form them into nice balls. Add the dumplings to boiling water and simmer for about 8-10 minutes. Fry the flour in a little oil (or melted butter) and add sugar to taste. Toss the drained dumplings in the flour-sugar mixture and place them on a serving platter. Sprinkle with the remaining flour-sugar mixture.
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