Summary

Ingredients

• 500 g potato (s), mainly waxy ones
• 1 pinch (s) salt
• 200 g plum jam
• 175 g butter
• 150 grams flour
• 30 g semolina (durum wheat semolina)
• 1 egg (s)
• 6 tablespoon breadcrumbs
• 5 tablespoon almond flakes
• 1 tablespoon powdered sugar
• water
• Flour for the work surface

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Instructions

1. Peel, wash and chop the potatoes and cook in salted water for about 20 minutes. Drain, press while hot through a potato press. Let cool down. Melt 25 g butter, allow to cool a little. Knead with the flour, semolina, egg and potatoes until smooth.
2. Roll out the dough on a little flour about 3 mm. Cut out circles (approx. 9 cm Ø). Place 1 teaspoon of plum jam in the middle of each of the circles. Fold it up and press the edges together well with a fork.
3. Let the bags simmer in portions in boiling salted water for 6 - 8 minutes. Remove and drain. Heat 150 g butter. Roast breadcrumbs and almonds in it. Mix in the powdered sugar. Turn the pockets inside. Arrange on plates and dust with powdered sugar.