Plum season is in full swing. They work wonders. Potato dough dumplings, like my grandmother's, are insurmountable.
Just as cottage cheese dough is suitable for apricot and strawberry dumplings, it is delicious potato for plums. Some may find it laborious to cook potatoes first. But you can do it a day in advance. My grandmother used to do it by making more potatoes for a peeler with butter and an acidic remedy. She then used the rest for dumplings. The result is great.
Need
700g potatoes
2 eggs
350g coarse flour
600g fresh and frozen plums
Salt
Cinnamon sugar for sprinkling
How to do it
Boil the potatoes in the peel until soft. Allow them to cool, peel and press or grate finely into a bowl. Add flour, salt and eggs. Make a tot of dough. Divide it into three to four parts and roll each on a roll. Cut out squares from the canvas. Put a plum on each one, close well. Cook in boiling salted water for about 8 and 10 minutes. Dumplings will surface. Pierce each dumpling to escape steam. On a plate sprinkle with cinnamon sugar or sugar mixed with amm heave.
Our tip – When you have a lot of plums and you can't process them. Freeze them for later. It is best to take out the stones and spread the plums in the tray freezer so that they do not spill. Put them frozen in a bag. Do not defrost them before use! Put frozen berries in cakes or dumplings.