This recipe is made in different versions in Germany and Eastern Europe. The base is the same – a flour, potato and egg dough and can be filled with both sweet fruit or jam or meat. Different fruit can be used instead of plums like nectarines. I remember from my childhood those sweet plum dumplings made by my grandma in the fall when plums are so sweet an juicy.
- 1/2 kilo plums without pits
- 600 g potatoes
- 4 spoons oil
- 2 large eggs
- 200 g flour
- 100 g butter
- 100 g breadcrumbs
- 100 g powder sugar
- 1 teaspoon vanilla extract
Cut the potatoes in cubes and boil them. Discard the water and with a hand blender mash the potatoes with the oil. Let it cool. Mix the potatoes with eggs and flour until you have a dough.
Roll the dough in a round and long shape. Cut in 3-4 cm pieces. Take each piece in your palm and add 1/2 of a plum in the middle, trying to make a ball around it, out of the dough. Practice makes master. Once you have made all the dumplings, set them on the side.
Separately, on a pan melt the butter and fry lightly the breadcrumbs (until golden) with sugar and vanilla extract. Keep the pan on warm and be careful not to burn the mixture.
In a large pot boil water. Turn the heat to medium to keep the boiling low and drop 5-6 dumplings at a time. Boil 20 minutes. Dry the dumplings and dredge them through the breadcrumb mix.