Zwetschkenknödel

Ingredients

• 700g floury potatoes, cooked and riced
• 150g plain flour
• 1 egg
• 40g butter, softened
• 12 small plums, pitted
• 12 sugar cubes or teaspoons of sugar
• 100g breadcrumbs
• 70g butter, for breadcrumbs
• 2 tbsp caster sugar
• 1 tsp ground cinnamon

Method

1. Mix riced potatoes, flour, egg, softened butter, and salt into a soft dumpling dough.
2. Place a sugar cube or spoon of sugar inside each pitted plum.
3. Flatten a portion of dough, wrap it around a plum, and seal completely.
4. Simmer dumplings in gently boiling salted water for 10-12 minutes until floating and cooked through.
5. Toast breadcrumbs in butter until golden. Stir in sugar and cinnamon.
6. Roll drained dumplings in the buttery crumbs and serve warm.