Plum Dumplings by Pavel Berky

INSTRUCTIONS

• 1
  Wash the plums, cut them in half, and remove the pit. Place them in a bowl and sprinkle generously with sugar.
• 2
  Heat a pan and place the sugared plums cut side down. Add about 100 ml of water and let the plums simmer gently. 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 become juicier.
• 3
  Mash the cooked and cooled potatoes from the day before into a lump-free mash. You can also finely grate them on a grater.
• 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 when everything is combined into 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 use your fingers to form a flat disc. Place both halves of one plum in the center, pinch 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 in salted boiling water. Gently stir them with a wooden spoon to prevent sticking to the bottom of the pot. Let them cook until they float to the surface. Then cook for another half a minute, remove them, and coat in the prepared breadcrumb topping.
• 7
  For the breadcrumb topping - Place butter in a pan and let it melt completely over low heat. Then add breadcrumbs and sugar. Stir constantly and toast the breadcrumbs until golden brown. Remove the pan from the heat and let the topping cool completely.