Ingredients:
- 1/2 lbs. potatoes
- 4 1/2 oz. flour
- 1/2 oz. butter
- 1 egg
- 8 dawson plums
- 8 sugar cubes
- bread crumbs
- caster sugar
- salt
Directions:
- The day before you are planning to serve plum dumplings, boil the potatoes in their jacket and leave in the fridge over night.
- On day of serving, peel the potatoes, mash them andmix with flour, the egg and butter. Season with salt.
- Leave the dough for an hour or two in the fridge.
- In the meantime, wash the plums, cut open slightly,enough to take the stone out and replace the stone with one sugar cube for each plum.
- Take a little bit of the dough and form a dumpling (appr. 2 inches in diameter) around the plums, so that the plum is firmly in themiddle.
- While you are doing that, bring plenty of water to a boil in a large saucepan.
- When the water is boiling, carefully slide in the dumplings, one at a time.
- Let simmer for 10 minutes (don't boil!). When the dumplings are ready they will float on the surface.
- While the dumplings are boiling, mix the breadcrumbs with some caster sugar, sauté at low heat in some butter.
- Serve the bread crumbs on top of the plum dumplings.
