Description

Ingredients

• Potato dough 🥔
• 🥔 700 g floury potatoes, peeled and cut into chunks (5 cups / 1.54 lb) Original: 🥔 700 g floury potatoes, peeled and cut into chunks (5 cups / 1.54 lb)
• 🌾 220 g all-purpose flour, plus extra for dusting (1¾ cups / 7.8 oz) gluten Original: 🌾 220 g all-purpose flour, plus extra for dusting (1¾ cups / 7.8 oz)
• 🥚 1 large egg, 50 g (1 egg / 1.8 oz) egg Original: 🥚 1 large egg, 50 g (1 egg / 1.8 oz)
• 🧈 25 g unsalted butter, softened (2 tbsp / 0.9 oz) dairy Original: 🧈 25 g unsalted butter, softened (2 tbsp / 0.9 oz)
• 🧂 3 g fine sea salt (½ tsp / 0.1 oz) Original: 🧂 3 g fine sea salt (½ tsp / 0.1 oz)
• 🍚 20 g semolina, optional (2 tbsp / 0.7 oz) Original: 🍚 20 g semolina, optional (2 tbsp / 0.7 oz)
• Plum filling 🍑
• 🍑 12 small ripe plums, pitted (500 g / 1.1 lb) Original: 🍑 12 small ripe plums, pitted (500 g / 1.1 lb)
• 🍚 35 g sugar (3 tbsp / 1.2 oz) Original: 🍚 35 g sugar (3 tbsp / 1.2 oz)
• 🌿 2 g ground cinnamon (1 tsp / 0.07 oz) Original: 🌿 2 g ground cinnamon (1 tsp / 0.07 oz)
• Cinnamon walnut crumbs 🌰 nuts Original: Cinnamon walnut crumbs 🌰
• 🧈 90 g unsalted butter (6 tbsp / 3.2 oz) dairy Original: 🧈 90 g unsalted butter (6 tbsp / 3.2 oz)
• 🍞 160 g fine breadcrumbs (1⅔ cups / 5.6 oz) Original: 🍞 160 g fine breadcrumbs (1⅔ cups / 5.6 oz)
• 🌰 80 g walnuts, finely chopped (¾ cup / 2.8 oz) Original: 🌰 80 g walnuts, finely chopped (¾ cup / 2.8 oz)
• 🍚 60 g sugar (¼ cup / 2.1 oz) Original: 🍚 60 g sugar (¼ cup / 2.1 oz)
• 🌿 3 g ground cinnamon (1½ tsp / 0.1 oz) Original: 🌿 3 g ground cinnamon (1½ tsp / 0.1 oz)
• 🧂 1 small pinch fine sea salt Original: 🧂 1 small pinch fine sea salt
• Finish ✨ Original: Finish ✨
• 🍚 20 g powdered sugar, optional (2 tbsp / 0.7 oz) Original: 🍚 20 g powdered sugar, optional (2 tbsp / 0.7 oz)
• 🍯 20 g honey, optional drizzle (1 tbsp / 0.7 oz) Original: 🍯 20 g honey, optional drizzle (1 tbsp / 0.7 oz)

Preparation

• Boil the potatoes 🥔 Place the potatoes in salted water and boil for 18–20 min, until fully tender. Drain very well and let them steam-dry for 5 min.
• Mash and cool 🛋 Mash the potatoes until smooth. Let them cool for 15 min, because hot potatoes can make the dough sticky and heavy.
• Make the dough 🌾 Add flour, egg, softened butter, salt, and semolina if using. Mix gently until a soft dough forms. Do not overwork it.
• Prepare the plums 🍑 Mix sugar and cinnamon in a small bowl. Place a little cinnamon sugar inside each pitted plum.
• Shape the dumplings ✨ Divide the dough into 12 pieces. Flatten each piece in your palm, place one plum in the center, then wrap the dough around it and seal well. Roll gently into smooth balls.
• Boil gently 🔥 Bring a large pot of water to a gentle boil. Add the dumplings in batches and cook for 10–12 min, until they float and the dough is tender. Lift out carefully with a slotted spoon.
• Toast the crumbs 🌰 Melt butter in a wide pan. Add breadcrumbs and cook for 4–5 min until golden. Stir in walnuts, sugar, cinnamon, and a pinch of salt, then cook for 1 min more.
• Roll and serve 🍽 Roll the warm dumplings in the cinnamon walnut crumbs until fully coated. Serve warm with powdered sugar or a small honey drizzle if desired.

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