Potato dumplings with plums: A taste of summer in every bite

Dumplings are often associated with homemade meals. Preparing them for our moms or grandmas was not difficult, and they made them masterfully. It's worth returning to their recipes and asking the senior ladies for their trusted methods of making dumplings.

Dumplings have been known for years and enjoyed for generations. This dish came to us centuries ago from German-speaking countries and remains extremely popular. Dumplings were created as a dish made from leftovers. To this day, their preparation is not expensive. The classic recipe is based on potatoes. You can even use the ones left over from dinner. The best types are B and C potatoes. Add plums and a few other inexpensive ingredients, most of which you likely already have in your kitchen cabinet. There's nothing left but to follow the example of our moms and grandmas. Making dumplings gets easier each time. As with all dough dishes, practice is important here.

A ricer works best for pressing potatoes. This simple device is worth having in the kitchen, as it helps you get smooth potato puree. The advantage of using a ricer is that the potatoes are very finely mashed, which takes a moment. There is no risk of harder lumps that would be bothersome in the dumplings.

Ingredients:

• 1 lb of cooked potatoes
• 2/3 lb of wheat flour
• 2 eggs
• 14 oz of plums
• 1 tablespoon of sugar
• Three tablespoons of breadcrumbs
• 2 oz of butter
• Cream with cinnamon, optional

Preparation:

      
1. Press the potatoes through a ricer. Add flour and eggs. Knead a smooth dough.
2. Form the dough into a roll. Tear off small pieces and shape them into small pancakes.
3. Place a pitted plum in the center of each pancake. Sprinkle with sugar and seal the dough, forming a ball.
4. Cook the dumplings for a few minutes in salted boiling water. Remove when they float to the surface. Serve with butter-fried breadcrumbs or cream with cinnamon.