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Cooking
Plum Dumplings with Potato Dough
· 4 servings
Prepare the potatoes
Boil the potatoes in their skins the day before. Before grating, they need to be completely cool and dried out. That's the only way you'll get a dough that's easy to handle and not too sticky.
Prepare the ingredients and water
Wash the plums and remove the pits. Bring a large pot of salted water to the boil. Get the butter ready in a small saucepan so it's on hand to melt once the dumplings are done.
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 turn watery the longer it sits.
Wrap the plums
Cut off a piece of the sticky dough, dust it lightly with flour and shape it into a small flat disc. Place a plum in the centre and carefully wrap the dough around it. You can also add a pinch of sugar inside each plum.
Cook the dumplings
Don't let the shaped dumplings sit out on the counter, as the dough will turn 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.