Cherry dumplings

Ingredients for 4 servings:

• 500 g sweet cherries
• 350 g boiled potatoes
• 125 g flour
• 60 g butter for the dough
• 1 egg(s)
• 1 pinch of salt
• 30 g butter for the pan
• 4 tbsp breadcrumbs
• n. B. sugar
• e.g. cinnamon

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Favorite dish in cherry season

Peel the potatoes and press them through a ricer. Knead with flour, butter, egg, and a pinch of salt – adding more flour if necessary until the dough is no longer sticky. Wash and dry the sweet cherries. Heat water in a large pot. In the meantime, coat each cherry with the potato dough using floured hands, ensuring no cracks are visible. To do this, press a small portion of potato dough into your hand and place a cherry on top. Then cover the cherry with the dough and roll it in your hands. Using a slotted spoon, add the dumplings to the boiling water. Reduce the heat slightly so that the water is no longer boiling but just simmering. The dumplings are ready when they float to the top. Melt 15g of butter in a large frying pan and add enough breadcrumbs to thinly cover the bottom of the pan. When they start to bubble, add half of the well-drained dumplings to the pan and cook over medium heat until they have a nice golden brown crust. Repeat with the second half. Mix sugar and cinnamon to taste and serve with the dumplings. Tips: Be careful, the dumplings are very hot inside! We always let them cool slightly before rolling them in the cinnamon-sugar mixture and enjoying them. The dumplings freeze well. Only after thawing are they cooked in water as described above. Of course, the amount of butter and breadcrumbs you use for tossing in the pan is a matter of taste. This amount is sufficient for us personally and is only a guideline.