A family favourite and children’s delight. Ripe plum with a bit of sugar and cinnamon encased in a soft potato dough cooked then rolled in toasted breadcrumbs. One of my grandmothers made these but only occassionally as she was always so busy around the house and garden. They always brightened my young days and still feel like a celebration to me.
For the dumplings
- 800 grams (1.7 lb) potato, (cooked, peeled and mashed)
- 1 medium egg
- 300 grams (2 cups) plain flour – (or as much as your potatoes take to make a soft kneadable dough)
- 20 pieces small damson plum, stoned – if making it from a larger fruit can use a half for each dumpling.
- 3 tablespoons of caster sugar
- 1 teaspoon of cinnamon powder
- 3 tablespoons of sunflower oil
- 100 g (2 cups) fine breadcrumbs
- Cook the potatoes in whole with skin on. Drain, let them cool a bit, peel then mash finely (you can use a potato ricer too) and let it cool completely.
- When cold add the egg and work in as much flour as the potato would take on, should result in a soft dough but not too sticky.
- on a very well floured desk, roll out in a square shape just over pencil width, (about 10mm), cut into more or less equal squares 4”x4”(100mm x 100mm).
- Wash and stone the plums, fill each with half a teaspoon of cinnamon sugar mixture.
- Place a plum on each dough square, pinch the four corners, wrap the fruit in the dough and form a round dumpling with your hands.
- In a large pan bring water to a boil, carefully lower the dumplings, make sure that they are not sticking to the bottom of the pan. Cook at simmering point, once the dumplings come to the top of the water cook for a further 4 minutes.
- Meanwhile toast the breadcrumbs in the oil on moderate heat, careful, they can burn easily.
- With a slotted spoon, lift out the dumplings and roll in the toasted breadcrumbs.
- Serve warm, dusted with icing sugar.