Potato Plum Dumplings
1 pound (500g) starchy potatoes
Boil with skin on until tender
Let them cool slightly
... meanwhile 2 tbsp (30g) butter
Melt over medium-low heat
1 cup (150g) fine breadcrumbs
Cook until golden brown
Stir constantly to prevent burning
Remove from heat and set aside to cool
Peel potatoes
Mash potatoes
¼ tsp (1g) salt
1 tbsp (15g) butter, melted
1 egg
1 cup (125g) all-purpose flour
Mix until well combined and smooth
15-17 fresh prune plums
Split each plum slightly just to remove the pit
⅔ cup (135g) sugar
½ tsp (1g) cinnamon
Mix to combine
Take about a large spoon of dough
floured surface
Flatten
Add plum
Wrap the plum with the dough and form into balls
Place 4 or 5 dumplings at once into boiling water
boil over medium-low heat
until they come to the surface of the water
Continue cooking 5 more minutes
Remove the dumplings with a perforated spoon
roll them in breadcrumb sugar mixture