Bavarian Plum Dumplings Great-grandmother`s Style

by Editorial Staff

Summary

Prep Time 35 mins
Cook Time 45 mins
Total Time 1 hr 1 min
Course Side Dish
Cuisine European
Servings (Default: 4)

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
Bavarian Plum Dumplings Great-grandmother`s Style
Bavarian Plum Dumplings Great-grandmother`s Style

Instructions

  1. 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.
  2. 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.
  3. 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.

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