Makes 16 dumplings

2 1/4 pounds (1 kg) russet or baking potatoes
1 egg
3 1/2 Tbsp (50 g) butter (softened)
2 cups (250 g) flour
Pinch of salt

16 Plums – pitted (You can also used canned plums)
1 1/2 Tbsp sugar
1 tsp cinnamon

1 Stick + 3 Tbsp butter (150 g)
1 1/2 cups (150 g) dry (unseasoned bread crumbs
2 Tbsp powdered sugar
Pinch of salt

Powdered sugar for dusting


Boils the potatoes in their skins in salted water until they’re cooked through. When they’re cool enough to handle, peel them and push them through a ricer (is you don’t have a ricer use a potato masher to be sure that no lumps remain). Cool. Meanwhile, halve the plums and sprinkle the insides with the sugar and cinnamon (if the plums aren’t very sweet add and extra tablespoon of sugar).

In a mixing bowl, add the egg and butter to the riced potatoes and combine. Add the flour and salt and knead until all the ingredients are well combined. Form the mixture into a ball.

On a large floured surface, roll the dough out roughly into a square shape with 1/3″ thickness. Cut into 16 pieces.

To form the dumplings, place two plum halves in the center of a dough square and bring the four corners together to cover the plum. Pinch the dough, and be sure to completely cover the plum (otherwise all the good juices will spill out).

Bring a pot of salted water to a boil. Add the dumplings, but don’t overcrowd the pot (you may need to do two batches). Gently stir occasionally to prevent them from sticking to the bottom. Cook for about 12 minutes. Meanwhile heat butter in a medium skillet over medium heat and add bread crumbs, powdered sugar, and salt. Stir well until combined and keep cooking until bread crumbs are lightly browned, stirring so the mixture cooks evenly,

To serve, roll the dumplings in the bread crumb mixtures until well coated. Place in a serving dish and sprinkle extra bread crumbs (if there are any) on top. Dust with powdered sugar and serve with extra powdered sugar for sprinkling. You can add some cinnamon to the sugar to make things even better!

Tip: If the dough gets too warm, refrigerate it when you’re not working on it.