– 10-20 plums (depending upon the size)
– 800 g Cara white potatoes, boiled with skin
– 250-300 g flour
– 2 eggs
– 1 teaspoon of salt
For lightly fried breadcrumbs:
– 250 g breadcrumbs
-100 g butter
-100 g granulated sugar
– 1 teaspoon of cinnamon
Boil the potatoes in slightly salted water When the potatoes are boiling, drain the water, let them cool, then peel them and smash them as if for mashed potatoes. Add the eggs, salt, and 250 g flour. Knead the composition and, if needed, add more flour (the dough should be soft, sticky to the touch).
Wet your hand and make disk-like shapes (between your palms), place a plum in between and fold it in the dough in a small ball. Continue until you’ve used all the dough.
Boil 5-6 l of water with 2 teaspoons of water. When the water starts boiling, immerse the dumplings (not too many at once to allow them space to boil, otherwise they might flatten and stick to one another). When the dumplings sink to the bottom, help them out with a spatula to ensure they won’t stick. Let them simmer over low flame, without a lid, approximately 15 minutes (until the water starts boiling again). Meanwhile, prepare the breadcrumbs. Melt the butter in a large pan, add the breadcrumbs, and roast them lightly until golden. Add the sugar and cinnamon.
Use a slotted spoon to take out the dumplings. Dip the dumplings in breadcrumbs until fully coated.