(for about 15-20 dumplings)
700 g potatoes
1 kg Italian plums, fresh or alternatively canned
250 g flour, all purpose unbleached
40 g butter
1 dash salt
For the top: Powdered sugar, melted butter
Or a mix of cinnamon and sugar.
– Boil potatoes with skin, let cool off.
– Wash plums and pat dry, remove pits and use a sugar cube that will be placed into the middle of the plum.
FYI: The original version of the recipe says, don’t remove pits. I personally would remove them.
– Peel potatoes, then grate or press them through a potato press.
– Combine with flour, egg, butter and salt.
– Mix well until you get a dough.
– Take a walnut sized piece of dough (1-2 tbsp) and surround the plum with it (form a dumpling). The plum needs to be completely wrapped in dough.
– Bring water to a boil with a dash of salt.
– Place the dumplings carefully in the water, and stir carefully, so they won’t stick on the bottom of the pan.
– Bring again to a brief boil, then reduce heat and let simmer for 5-7 min.
– When the dumplings are done they will float at the surface.
– Remove dumplings with a slotted spoon, and serve them right away.
Sprinkle the cinnamon-sugar mix over dumplings together with melted butter.
NOTE: In Austria you would add grated poppy seeds mixed with sugar to the dumplings.
Depending on the size you can make more or less dumplings. If you use other fruit like sour cherries, apricots or apples, the size will vary.
You also can use canned plums. The juice can be heated up and served with the dumplings.
The dough should not be sticky; put some drops cooking oil or flour on your hands, if the dough should get a bit sticky.
Serve the dumplings with warm Vanilla Sauce – How to Make Vanilla Sauce –
Or use the one from Dr Oetker, no cooking, cold or warm.