Summary

Ingredients

• 750 g jacket potato (s) from the previous day (floury)
• 250 g flour
• 2 egg (s)
• salt
• 1 kg plum (s) (plums)
• 100 g marzipan (raw mixture)
• 100 g almond (s), round
• 100 g butter, melted

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Instructions

1. Peel and grate the potatoes (immediately put freshly cooked potatoes through the press and let cool down well). Knead in the flour, salt and eggs and shape the dough into a roll.
2. Wash and stone the plums and fill each with a piece of marzipan paste. Cut the dough rolls into even pieces and wrap the dough around a filled plum and form dumplings out of it.
3. Put the dumplings in portions in boiling salted water and let them steep for about 8 minutes. Carefully remove the finished dumplings with a slotted spoon and keep warm until the dough is completely processed.
4. Then roll the dumplings in the ground almonds, drizzle with the melted butter and serve immediately.