Potato dumplings with plums ('knedle')
 
 
Serves: 10 dumplings
Ingredients
  • For dough
  • 1 kg (2.2 lb) potatoes, cooked
  • 2 cups (400 g) flour (I used spelt flour)
  • 2 eggs
  • 2 tbsp olive oil
  • pinch of salt
  • For filling
  • 10 plums, pits removed
  • 1-2 tbsp sugar (I used coconut sugar)
  • For topping
  • 1 cup breadcrumbs
  • 3 tbsp sugar (I used coconut sugar)
  • 3 tbsp coconut oil or butter
  • Note: 1 cup = 250 ml
Preparation
  1. Peel the potatoes and cut them in quarters.
  2. Cook them in boiling water until they soften up.
  3. When the potatoes are cooked and still hot, mash them, add olive oil and let them cool.
  4. Add flour, eggs and salt and knead into a dough until smooth. If necessary (dough too soft and sticky), add a bit more flour when kneading.
  5. You can put the dough in the fridge for an hour as it is easier to work with.
  6. Divide the dough into small chucks and fill each one with plum making sure that plum is placed in the centre of each dumpling.
  7. Fill large saucepan with water and bring to boil.
  8. Gently place dumplings in the boiling water and cook over low heat for about 15 minutes (until they came up the surface).
  9. Remove dumplings from the water and transfer to large plate.
  10. Prepare the breadcrumbs topping by adding coconut oil or butter to a large pan, heat it up and adding breadcrumbs and sugar stirring until they get golden brown.
  11. Add cooked dumplings rolling them gently in breadcrumbs for 1-2 minutes.
  12. Serve sprinkled with sugar and cinnamon.
  13. Note: If you want to freeze part, you can do that before boiling them in water.
Recipe by Travelling oven at https://www.travellingoven.com/2016/11/potato-dumplings-with-plums-knedle/