- Potatoe - 840 g (1.9 lbs)
- Pastry Flour - 200 g (0.4 lbs)
- Salt - a little
- Plum - (per half scoop)
- Cinnamon - to taste
- Fat -
- Bread Crumb - for frying
- Water -
- Powdered Sugar - , for garnish
Cook the potatoes in their skin the night before.
Peel and grate the next day when ready to prepare.
Add the flour and salt to the potatoes and knead.
Roll out the dough and cut into cubes ½ inch in size
Add a piece of plum and sprinkle with sugar and cinnamon. Gently take the four corners, fold over, and press, creating the dumplings.
Drop in boiling water and cook for 1-2 minutes. Drain
Fry the breadcrumbs with a bit of fat. May need to add a bit of water. Cook until the breadcrumbs are soft but not lumpy. Roll the dumplings in the breadcrumbs.
Sprinkle with powdered sugar.
Also known as: Plum Dumplings, Potato Dumplings