Zwetschgenknodel (Plum-stuffed Potato Dumplings)

  1. 500 g of potatoes :)
  2. Cook potatoes in their skins for 20 to 30 minutes until soft.
  3. Drain and let cool.
  4. Peel and mash.
  5. Mix mashed potatoes with flour, a pinch of salt, 1 egg and about 1 Tbsp butter (15 g).
  6. Mix until well combined and the dough is kneadable.
  7. (Add more or less flour as needed).
  8. Knead dough briefly on a floured cutting board until smooth.
  9. Roll out the dough into rectangular sheet about 1 cm (1/2 in) thick.
  10. Dust with flour if it's sticking to the surface or rolling pin.
  11. Cut into 8-10 pieces (as many pieces as plums you have.)
  12. Prepare the plums: Cut each in half and remove seeds.
  13. Add a small amount of sugar (about 1/2 tsp) into one side of each plum, the close back up with the other half.
  14. Wrap up each plum with one piece of the dough so it's completely closed up into a ball.
  15. Repeat until all dumplings are finished.
  16. Cook the dumplings in lightly salted water, on a low boil.
  17. They will sink to the bottom at first.
  18. (Be careful not to boil on high or it could damage the dumplings.
  19. Also do not over crowd the pot... Cook in batches if necessary).
  20. When the balls float to the top (5-8 minutes), they are done!
  21. Remove from pot and let drain.
  22. Make the cinnamon breadcrumb topping: Melt about 3 Tbsp butter in a frying pan.
  23. Add 1/2 to 1 cup of breadcrumbs, up to 2 Tbsp sugar and a couple dashes of cinnamon.
  24. Fry on medium low until slightly crispy and butter has been absorbed.
  25. Adjust taste with more sugar and cinnamon if needed.
  26. Top with the breadcrumbs, and optionally sprinkle on some powdered sugar and/or poppy seeds.

flour, salt, egg, butter, prunes, sugar, breadcrumbs, unsalted butter, sugar

Taken from cookpad.com/us/recipes/275880-zwetschgenknodel-plum-stuffed-potato-dumplings (may not work)

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