Recipe of a hundred years old sweets which works as a main dish. Simple and delicious!
- Potatoes - 35 ounces – 3 or 4 medium
- Plums - 15 ounces
- Flour - 1 ½ cups + some more for stretching
- Margarine - ½ cup
- Ground Cinnamon - 1 tsp
- Bread Crumbs - 3 ½ cups
- Cinamon -
- Powdered Sugar -
Peel the potatoes, wash, and cut it into cubes and boil. Meanwhile, wash the plums and remove the seeds. When the potatoes are tender, mash and set aside to cool.
In a large saucepan, bring around two gallons of water to a boil. While the water is starting to boil, stir flour, three ounces of margarine, and a dash of salt into the potatoes. On a floured board, knead and roll to just under 2 inches thick and then cut into 2 inch squares.
In the center of each square add one plum, sprinkle with just a pinch of cinnamon. The corners are folded over and the dumplings are made by spinning between the palms of your hands. Make sure that the dough is completely covering the plums.
Place around one half of the dumplings into the water, gently. Allow to cook until they rise to the surface. Then allow to cook another three to five minutes.
While the dumplings are cooking, fry the breadcrumbs on low with just a tad of margarine. When the dumplings are finished cooking drain and then turn onto the breadcrumbs. On a plate blend the powdered sugar and cinnamon, roll the dumplings in this mixture after removing them from the breadcrumbs. You can also serve the cinnamon and sugar on top of the dumplings instead of rolling them.