Bohemian Plum Dumplings
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g potatoes, floury boilin
- 100 g flour
- 25 g semolina
- 1 egg yolk
- 50 grams sugar
- salt
- 10 plums, ripe
- 10 sugar cubes
- Flour for the work surface
- 20 g butter, soft
- 100 g breadcrumbs
- 2 tablespoon powdered sugar
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook them in the skin with water for 25-30 minutes. Drain, let the potatoes evaporate a little, peel and press through the potato press while still hot. Let the mass cool down. Work the flour, semolina, butter, egg yolk, sugar and 1/2 teaspoon salt into the potato mixture and let the dough rest for 15 minutes.
- In the meantime, wash the plums, cut them lengthways and separate them, but do not separate them. Core and place 1 sugar lump in each opening instead of the core.
- Bring plenty of water with 1 teaspoon salt to a boil in a large saucepan.
- On a floured work surface, shape the potato dough into a roll about 5 cm thick. Cut 10 - 12 slices and flatten them a little. Place 1 plum on each slice, fold the corners over and shape into small dumplings. Let it steep in the boiling water for 10-20 minutes.
- Heat the butter in a large pan and fry the breadcrumbs in it over medium heat until golden brown. Lift the finished dumplings out of the cooking water with a slotted spoon and allow to drain well. Roll in the crumbly butter, place on a plate, dust with icing sugar and serve hot.
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