Fresh potato dumplings are a delicious dish known in many European countries. Potato pulp is wrapped around fresh plums, molded into balls and boiled until the plums are soft. Then, the dumplings are immediately covered with sweet cinnamony toasted avocado bread crumbs. It’s really really tasty and a perfect side dish for plum season.
Source:Home Cooking Adventure
Element
Make about 15-17 dumplings
Potato flour
1 pound (500g) starchy potatoes
1 egg
1 tablespoon (15g) butter, melted
1/4 teaspoon (1g) salt
1 cup (125g) all-purpose flour
pour until it’s full
15-17 fresh plums
Breadcrumb Coating
1 cup (150g) fine bread crumbs
2 tablespoons (30g) butter
2/3 cup (135g) sugar
1/2 teaspoon (1g) cinnamon
1. Boil potatoes with skins on until soft. Let the potatoes cool slightly before peeling.
2. While preparing the breadcrumb coating. In medium saucepan melt butter, add breadcrumbs and mix to combine. Cook over medium-low heat until golden brown. Stir constantly so as not to burn. Remove from heat and set aside to cool. When cool enough, stir in the sugar and cinnamon.
3. Prepare the potato dough. Place the peeled potatoes in a large bowl and mash with a potato masher or simply a masher. Add salt, eggs, melted butter and flour and mix to combine. Knead until it forms a soft, smooth dough.
4. Split each plum slightly just to remove the pit and set aside until ready to use.
5. Bring a large pot of water to a boil then reduce heat to low. On the surface of the dough, take about a tablespoon of potato flour, flatten it slightly, put the plum filling in the middle and then cover the dough. Form the balls.
6. Put 4 or 5 dumplings at a time in a bowl of hot water. Boil until water floats. Let them simmer on the surface for another 5 minutes. Take a punched spoon to remove the dumplings and roll them in the breadcrumb mixture.
7. Serve warm or cold. Interesting!
