German Plum Dumplings made with potatoes (Zwetschgenknoedel mit Kartoffeln)

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Ingredients:

  • 1 kg (2.2 pounds) of potatoes
  • Pinch of salt
  • 200 g (7.05 ounces) of all-purpose flour
  • 2 eggs
  • About 250 g (8.8 ounces) of Italian plums/prunes
  • Sugar cubes

For browning:

  • 100 g (3.5 ounces) of butter
  • 1 cup of bread crumbs

For sweetening:

  • 3 tablespoons of sugar
  • ½ tablespoon of cinnamon

AND/OR

  • Powdered sugar

Preparation:

(Click on pictures to enlarge.)

Cook unpeeled potatoes for about 16-18 minutes. Drain them in a colander and rinse under cold water. Peel the potatoes and press them through a potato press while they are still warm.

Add salt, flour and eggs to the potatoes and mix all the ingredients together. Let the dough stand for about 10 minutes. If the dough is still sticky, add some more flour to it. The amount of flour depends on the type of potatoes used. Next, wash the plums and remove the pits out with a cherry pitter. Place a sugar cube in the newly formed hole of the plum.

Portion the dough evenly with a tablespoon and place the plum in the middle. Take the potato dough with the plum and form dumplings with your wet hands. Make sure the plum is completely wrapped and enclosed in the dough. (Have a bowl with cold water near by to wet your hands when needed.)

Bring a big pot of water with a pinch of salt to a boil. Place the dumplings in the boiling water and let them simmer (water should agitate slightly) on low heat for about 10 minutes until the dumplings come up and float on the surface. Drain in a colander.

For browning, melt the butter in a pan. Saute the bread crumbs slowly in the butter until golden brown. Roll the dumplings in the breadcrumbs until completely covered.

For sweetening, mix the sugar with the cinnamon and sprinkle it over the dumplings. Or, simply use powdered sugar. The dumplings are delicious accompanied by vanilla ice cream, vanilla sauce, or apple sauce. DONE!