Plum dumplings with potato dough

Ingredients for 4 servings:

• 1 kg potatoes
• 250 g flour
• 3 tbsp semolina
• 2 eggs
• 500 g plums (domestic plums)
• 75 g butter
• 1 tbsp breadcrumbs
• Sugar
• Cinnamon
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple and vegetarian

Boil and peel the potatoes with their skins on the day before (important!). The next day, grate or mash the potatoes, then knead them with flour, semolina, eggs, and a little salt to form a firm dough. Cut the plums in half lengthwise, remove the stones, and cover them tightly with a little potato dough. I always try to cover the plums in as little dough as possible. You’ll have to experiment; if you use too little dough, the dumplings might burst in the water. Place the dumplings in lightly boiling salted water and let them stand for about 15 minutes, until they rise to the surface. The water shouldn’t be boiling. Melt a little butter and, if you like, toast some breadcrumbs in it. Drain the dumplings well and place them on plates, tossing them with butter and breadcrumbs, sugar, and cinnamon. The combination of “sweet plum and savory potato dumpling dough” is delicious!