Instructions
Follow the steps and taste along the way.
Boil the potatoes
Cut the potatoes into evenly sized pieces, place them in a pot, and cover with water. Simmer gently for 18–22 minutes, until they can be pierced easily with a fork. Drain and leave them for 2 minutes to let any remaining moisture evaporate.
Prepare the dough and plums
While still warm, press the potatoes through a ricer or mash them until smooth, then leave to cool for 10 minutes. Work in the all-purpose flour, egg, 30 g softened butter, and salt. Mix only until a soft dough forms. Wash and dry the plums, then carefully remove the pits, keeping the plums as whole as possible.
Wrap the plums
Divide the dough into 12 equal pieces. Flatten each piece in your palm, place a plum in the center, and put 3 g sugar into its cavity. Seal the dough firmly around the fruit and shape it into a ball; if the dough is sticky, lightly moisten your hands with water.
Boil the dumplings
Bring 2 l water to a gentle boil in a large pot. Add the dumplings in batches so they have room, and boil for 8–10 minutes from the time they float to the surface. Remove them with a slotted spoon and let them drain briefly.
Toast the breadcrumbs
While the dumplings are boiling, melt 60 g butter in a frying pan. Add the breadcrumbs and toast over medium-low heat for 5–7 minutes, stirring often, until evenly golden brown and fragrant, but not dark. Remove the pan from the heat and stir in 24 g sugar and the cinnamon.
Finish and serve
While still warm, coat the drained dumplings in the breadcrumbs and divide them among plates. Drizzle each portion with 2.5 ml lemon juice to balance the sweet plums and buttery breadcrumbs. Serve warm, while the dough is soft and the coating is still crisp.
