Recipes

Ingredients

• 2.2 lb (1 kg) potatoes
• 14 oz (400 g) breadcrumbs
• 0.4 cups (100 ml) oil
• Fresh plums (pitted)
• A little flour
• 2 tbsp oil (for the dough)
• A little salt
• Granulated sugar (for dusting)

Steps

1. Peel and boil 2.2 lb (1 kg) of potatoes in salted water until completely tender.
2. Meanwhile, heat 0.4 cups (100 ml) of oil in a pot on one burner and add 14 oz (400 g) of breadcrumbs.
3. Fry the breadcrumbs over medium heat, stirring constantly until golden brown, then set aside.
4. Put a pot of water to boil on another burner for cooking the dumplings.
5. Drain the cooked potatoes and, while still hot, mash them with a potato masher until smooth with no lumps.
6. Add a pinch of salt and two tablespoons of oil to the hot mashed potatoes, and combine.
7. Add a little flour and mix into a soft, slightly sticky dumpling dough.
8. Wash your hands, take pieces of the prepared dough, shape them on your palm or using an oiled glass, place a whole pitted plum in the center, and seal the dumpling.
9. Carefully drop the dumplings into boiling water.
10. Cook the dumplings until they float to the surface, then wait another 2-3 minutes for them to cook thoroughly.
11. Remove the cooked dumplings with a slotted spoon and drain them well.
12. Roll each cooked dumpling generously in the prepared fried breadcrumbs.
13. Arrange the dumplings on a plate, dust them with granulated sugar to taste, and serve warm.