Lighter plum dumplings with curd cheese potato dough

Method

1. 1

   Preparing the potatoes

   Boil the potatoes in their skins until tender, then peel them and mash them while still hot. Leave to cool, and meanwhile drain the curd cheese.

   25 min
2. 2

   Kneading the dough

   Combine the cooled potatoes with the curd cheese, egg, melted butter, flour and a pinch of salt to form a smooth, non-sticky dough.

   5 min
3. 3

   Preparing the plums

   Halve the plums if they are large, then toss them with the sugar and cinnamon.

   5 min
4. 4

   Shaping the dumplings

   Roll out the dough on a floured board, cut it into squares, place a plum in the centre of each and shape into dumplings.

   10 min
5. 5

   Cooking

   Add the dumplings to gently simmering salted water and, once they float to the surface, cook for a further 3 to 4 minutes.

   5 min
6. 6

   Coating in crumbs

   Toast the breadcrumbs in a little oil or butter until golden brown, then lift the cooked dumplings out with a slotted spoon and toss them in the crumbs.

   8 min