Summary
| Prep Time | 35 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 1 min |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 ¼ kg potato (s)
- 2 egg (s)
- a bit salt
- 60 g semolina
- 80 g wheat flour
- 16 plums, pitted
- 60 g rusks, crushed
- 30 g butter for brownin
- 1 tablespoon, heaped sugar
- some ground cinnamon
Print Recipe
Pin Recipe Instructions
- The day before, cook the potatoes in their skins for 20-25 minutes, peel them, press them through a potato press and refrigerate for 24 hours.
- Then pass the mashed potatoes through a sieve, gradually stir in the eggs, salt, semolina and flour and knead everything into a smooth dough. Form dumplings out of this and press a plum into each dumpling.
- Put the dumplings in boiling salted water and let simmer over medium heat for approx. 20 minutes. Take out, drain well and roll in rusk crumbs. Place the dumplings on a warmed plate and serve with browned butter, sugar and cinnamon.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below