Nonna Potato dumplings stuffed with sweet plums is a traditional Eastern European recipe that reminds us a lot of childhood as both my grandmother and my mother used to make them pretty often every Summer, when plums were ripe.
These dumplings are usually made with fresh dark plums but works as well with the dried ones. Can be served warm sprinkled with cinnamon and sugar but are still good once they are chilled.
For 4/5 person:
1 kg of potato
300 gr. flour
1 egg yolk
Pinch of salt
Boil potato (with skin) until cooked.
When ready, peel them and Press through a potato ricer into a large bowl, and wait until it’s completely cold.
Mix together the riced potatoes, the flour and the egg yolk, and a bit of salt. The dough should be well mixed and easy to handle.
Roll into a sausage-shape, and cut into even pieces (the size of a nut).
Meanwhile in a medium frying pan mix well breadcrumbs with butter and cook on low-medium heat until golden brown. Stir constantly to prevent burning.
Remove from heat and set aside to cool. When cool enough stir in sugar and cinnamon.
Bring a large pot of water to boil then reduce the heat to a low simmer. Take the walnut size of the potato dough and form small disc and insert one plum in the middle of 2 discs and form a small ball.
Put the dumplings into the hot water. Let the dumplings boil until they come to the surface of the water. Let them boil on the surface another 2 more minutes and they are done.
Remove the dumplings with a perforated spoon and roll them in breadcrumbs mixture.
Serve hot or cold