Plum Dumplings

Boil the floury potatoes in their skins until soft and drain.

For the potato dough, be sure to use potatoes of the floury variety, otherwise the dough will not bind well and the dumplings will fall apart easily during cooking.

Peel off the skin and press the potatoes through a potato ricer while they are still warm or grate them finely and let them cool completely.

Knead the cold potato mixture with wheat semolina, a pinch of salt, melted butter, egg yolk and flour to form a smooth dough. If the dough is too soft and sticky, add some more flour.

Wash the plums, dry them, cut them in half, remove the pit and replace it with a piece of sugar cube.

Divide the potato dough into 12 equal pieces and with floured hands, press each piece of dough into a flat, round disk of dough.

Place a plum in the center of each one and wrap the dough around it. It is important to turn the dumpling nice and smooth.

Bring plenty of salted water to a boil in a large pot. Reduce the heat. The water should gently bubble, and cook the plum dumplings in it for 15 minutes.

Remove the plum dumplings with a slotted spoon and drain well. Then roll in ground almonds and sprinkle with powdered sugar.

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