The secret of a good plum dumpling

The secret to a good plum dumpling

The all-time favourite plum dumpling is an unforgettable, delicious dish that is on the list of favourite dishes for almost every member of the family and you can never have enough.

But there are a few secret tricks to making the perfect plum dumpling, and if you follow them when making it, you can make it the stuff of magic.

Real plum dumplings are made from potatoes, the dough is creamy soft and the inside is sweet and tart from the delicious plums with their crimson skin. Another important ingredient is the golden, crunchy breadcrumbs and of course, don't forget the cinnamon sugar.

Our tips are:

Choose a more floury variety of potato, even older ones, for the dumplings. Type C potatoes are excellent for this, as they do not have such a high water content and are therefore excellent to work with. Forget about new potatoes for now!
Instead of the classic boiling, fry the potatoes in their skins! True, it's a longer process, but in return you'll need less flour to make the dough and the end result will be more crumbly and tender. Depending on the type, bake for about 45-90 minutes, but don't overcook, as it will be difficult to crush.
Cooking is less time-consuming, you can cook the potatoes in about half an hour.
Start working with the potatoes immediately and break them while they are still hot! The sooner it cools, the harder it is to work with.
The secret to a good plum dumpling is that the amount of flour is always unique, depending on how watery or floury the potatoes are. Always start with a small amount and keep adding to the potatoes as needed until you get the right dough consistency.
The two most important indicators of dough consistency are: soft but not sticky! The main thing is that it should just come together, so that the result is a light dumpling
Use butter instead of oil: when frying the crumbs, you can achieve a much tastier result by replacing the oil with butter.
The fat burns very easily, so start frying on a low heat in a thick pan and allow plenty of time.
Extra tips:

Swap plums for peaches if you're trying something new or have run out of plums for the season.
If you prefer extra crunch, use panko breadcrumbs instead of the traditional breadcrumbs for the crumbs!
Here's the recipe for you!

Ingredients:

1 kg potatoes
200 gr fine flour if baking and 40 dkg if cooking
100 gr semolina
1 egg
2 egg yolks
2x100 gr butter
15 gr salt
300 gr breadcrumbs
20 grains of plums, seeds
ground cinnamon
icing sugar for serving
sugar
salt
‍
The first step is to boil the potatoes or fry them in their skins. Then peel and mash them while still warm.
Add the eggs and yolks, the semolina and some of the flour, 100 gr of melted butter and a pinch of salt. Mix the ingredients into a dough. Then gradually add the flour.
If you have pitted plums, pit about 20 stalks.
Stretch the dough to a thickness of about half a cm and cut out squares with sides of about 5-7 cm.
Place the plum seeds in the dough and carefully form dumplings.
Melt the other 100 g butter in a pan over a low heat. Once melted, add the breadcrumbs and fry until golden brown, stirring continuously.
In a large saucepan, bring water to the boil, add a teaspoon of salt and a tablespoon of sugar.
Place the dumplings in the boiling water and cook for about 10-12 minutes. Wait for them to rise to the top of the water and then let them cook for another 2-3 minutes.
Drain the dumplings, then roll them in the breadcrumbs and sprinkle with cinnamon powdered sugar.