Plum Dumplings by Pavel Berky

INSTRUCTIONS

• 1
  Wash the plums, cut them in half, and remove the pits. Place them in a bowl and sugar them well.
• 2
  Heat a pan and arrange the sugared plums cut-side down. Pour in about 100 ml of water and let the plums simmer lightly. Do not turn them; just wait until the liquid in the pan reduces. Then remove the pan from the heat and let the plums cool completely. This way, they will gain a much more intense flavor and be juicier.
• 3
  Mash the potatoes, cooked and cooled the day before, into a lump-free purée. You can also finely grate them.
• 4
  In a bowl, combine the mashed potatoes, flour, egg, and a pinch of salt. Prepare a soft, smooth dough. Be careful not to overwork the dough. It's enough for everything to combine and form a compact mass.
• 5
  Transfer the dough to a floured work surface, roll it into an even cylinder, and cut it into 10 equal pieces. Take one piece and flatten it with your fingers. Place both halves of one plum in the center, press the edges together, and roll into a ball. If the dough sticks to your hands, sprinkle a little flour into your palms.
• 6
  Submerge the prepared dumplings into salted boiling water. Gently stir them with a wooden spoon to prevent them from sticking to the bottom of the pot. Let them cook until they float to the surface. Then cook them for about another half minute, remove them, and coat them in the prepared breadcrumb topping.
• 7
  For the breadcrumb topping - In a pan, melt the butter completely over low heat. Then add the breadcrumbs and sugar. Stirring constantly, toast the breadcrumbs until golden brown. Then remove the pan from the heat and let the topping cool completely.