Grandma’s stews always had to have a sweet ending. Because if you did not eat the soup, there was no dessert for you ;). And usually it was plum dumplings. Regardsles of whether they were “covered” with cream or breadcrumbs on the outside, we were all looking for a second plate.
500 g (17.5 oz) potatoes
200 g (7 oz) flour
60 g (2.1 oz) butter
500 g (17.5 oz) domestic plums
100 g (3.5 oz) butter
80 g (2.8 oz) breadcrumbs
Wash the potatoes and cook them in shell for 15 minutes until tender. Drain, peel and mash hot to avoid visible pieces of potato in the dough. Put it on the board, and while it is still warm make dough with the addition of flour, softened butter and eggs.
Roll out the dough to the thickness of 0.5-1 cm (0.40 in) and cut with a knife onto larger squares. At the center of each square put the washed and well wiped plum. Fold the edges over plum and shape a dumpling with your hands making sure you have closed the dough well. In addition, roll them in a little flour and re-shape the dumpling.
Put them to cook in boiling salted water for 10-15 minutes or until the dumplings do not rise to the surface of water. Drain them.
Fry some breadcrumbs on the melted butter. Add dumplings and roll them into breadcrumbs.
Serve hot sprinkled with sugar. Optionally, you can add cinnamon to sugar.
If you do not want to use bread crumbs (like my grandfather), pour some hot sour cream on butter over the dumplings.