John Myers
Ingredients for 6 servings:
- 750 g jacket potatoes from the previous day (floury)
- 250 g flour
- 2 eggs
- Salt
- 1 kg plum(s) (prunes)
- 100 g marzipan (raw mass)
- 100 g almond(s), ground
- 100 g butter, melted
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Peel and grate the potatoes (press freshly cooked potatoes through a ricer immediately and allow to cool thoroughly). Knead in the flour, salt, and eggs and form the dough into a log. Wash and pit the plums, then fill each with a piece of marzipan. Cut the dough logs into equal pieces, wrap the dough around a filled plum, and form dumplings. Place the dumplings in batches into boiling salted water and let each one stand for about 8 minutes. Carefully remove the finished dumplings with a slotted spoon and keep warm until the dough is completely used. Roll the dumplings in the ground almonds, drizzle with melted butter, and serve immediately.
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