Plum dumplings from potato dough
15 min
Under an hour
Roman Vaněk
Ingredients
Preparation method
Preheat the oven to 160 °C.
Wash the potatoes, dry them, but do not peel them. Pour coarse salt into a baking dish and place the potatoes on top. Put the baking dish in the oven and bake the potatoes for 45 minutes. While still warm, peel them and grate them finely.
Cut the crusts off the toast bread, crumble the soft part and mix it with quark. Add the grated potatoes, a pinch of salt, sugar, egg, and 50 g of flour. If the dough is too thin, mix in more flour. Wrap the finished dough in cling film and let it rest in the fridge for 15 minutes. No longer, or it would become too liquid.
Chef's tip
This method of baking potatoes in their skins on salt will remove water from them. Coarse sea salt draws water out of the potatoes during baking. Alternatively, you can just boil the potatoes in their skins in salted water. Peel them while hot and let them cool. You will need to add more flour and process the dough as quickly as possible, without resting it in the fridge. Otherwise, it will become too liquid.