Plum Dumplings with Potato Dough
·Prepare the potatoes
Boil the potatoes in their skins the day before. They must be completely cold and dried out before grating — this is the key to a dough that's easy to work with and won't be too sticky.
Prepare the ingredients and water
Wash the plums and remove the pits. Bring a large pot of salted water to a boil. Have the butter ready in a small saucepan so you can melt it right at the end of cooking.
Make the dough
Peel the cold potatoes and grate them finely. Add both types of flour and the egg. Mix everything together quickly — work briskly, as potato dough tends to get runny if left standing too long.
Wrap the plums
Cut off a piece of the sticky dough, dust it lightly with flour, and flatten it into a small disc. Place a plum in the center and carefully wrap the dough around it, sealing it completely. You can also tuck a little sugar inside the plum.
Cook the dumplings
Don't let the wrapped dumplings sit around on the counter, or the dough will get soggy. Drop them into the boiling water as you go. Gently stir from the bottom. As soon as they float to the surface, take them out right away.
Serve
Transfer the hot dumplings to a plate. Drizzle generously with melted butter and sprinkle with sugar, poppy seeds, and grated curd cheese to taste.