Potato dumplings filled with plums is German comfort food at its best. It's a slightly sweet main course or a filling dessert, best served after a soup.
4 people made this
For the dumplings
225g plain flour
1 large egg
For the filling
1kg damson plums
8 to 10 tablespoons breadcrumbs
granulated sugar, mixed with ground cinnamon to taste
Method Prep:20min › Cook:10min › Ready in:30min
Cook unpeeled potatoes in water till they can be easily pierce with a knife, about 20 to 25 minutes. Peel as soon as they are cool enough to handle and and push through the potato press while still hot. Let cool, then mix with flour, salt and egg till smooth.
Roll out mixture on a lightly floured surface and cut out 7cm squares.
Cut plums open but do not cut all the way through. Remove the stones and replace them with sugar cubes.
Place a plum in the centre of each potato square and cover plum entirely. Make sure potato mixture is well sealed all around.
Bring a large pot with salted water to the boil. Lower heat and gently place dumplings into the simmering water. Simmer for 6 to 8 minutes. Remove with a slotted spoon and drain.
Heat butter in frying pan and add breadcrumbs. Fry till breadcrumbs are golden brown. Dredge dumplings in this mixture and sprinkle with cinnamon sugar.