Transylvanian plum dumplings with sour cream

Method

1. 1

   Boil the potatoes

   Boil the potatoes in their skins until tender, then peel and mash them while still warm. Leave to cool completely.

   25 min
2. 2

   Knead the dough

   Add the flour, egg, sour cream and a pinch of salt to the cooled potato. Bring together quickly, taking care not to overwork the dough.

3. 3

   Prepare the plums

   Halve and stone the plums. Mix the sugar with the cinnamon, then sprinkle a little of the mixture into the cavity of each plum.

4. 4

   Shape the dumplings

   Roll the dough out on a floured board to about 1 cm thick, then cut into squares. Place a plum in the centre of each and shape the dough into a ball.

5. 5

   Cook

   Cook the dumplings in plenty of salted boiling water until they float to the surface, then cook for a further 3 to 4 minutes.

   10 min
6. 6

   Toast the breadcrumbs

   Melt the butter in a frying pan, stir in the breadcrumbs and toast, stirring constantly, until golden brown.

   5 min
7. 7

   Serve

   Lift the cooked dumplings out with a slotted spoon, drain well, then roll them in the toasted breadcrumbs. Dust with icing sugar before serving.