Plum Dumplings Made from Potatoes

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Side Dish
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Prepare jacket potatoes from the potatoes. Peel it while it is still hot and press it through a potato press (the tamper is also possible, but it takes longer). Let the potato mixture cool down.
In the meantime, wash the plums, cut them in half and remove the stones.
Add the flour, eggs, salt and nutmeg to the potato mixture and knead everything well. Possibly add flour so that the mass doesn`t stick so badly.
Fill the plums with a lump of sugar each. Using a tablespoon, cut off the potato dough in portions and shape into a ball. Press the filled plum into the ball and press the dough well around the plum. Let it slide directly into the boiling salt water. Let the dumplings stand in the boiling water for about 15 minutes.
Tip: Since the dough is very sticky, the dumplings are best if you wet your hands with plenty of water after each dumpling.
To serve, sprinkle with crumbly butter (butter with breadcrumbs) and cinnamon and sugar.
For better planning: The mixture is approx. 28 dumplings!
Tip: I also freeze the dumplings and after thawing, warm them in boiling salt water for about 10 minutes.

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.