You may also like
Categories:
starchy potatoes flour salt egg Italian prune plums sugar eggs unsalted butter cinnamon sugar bread crumbs
Viewed: 35 - Published at: 4 years agoIngredients
- 1 1/2 pounds starchy potatoes, such as russet or Yukon Gold
- 11 tablespoons all-purpose flour
- 1 pinch salt
- 1 egg
- 12 Italian prune plums, pitted and left whole
- 12 sugar cubes
- 2 eggs
- 1/3 cup unsalted butter
- 2 tablespoons cinnamon sugar
- 1 cup dry bread crumbs
Method
- Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain. Peel as soon as they are cool enough to handle and push through a potato ricer or mash with a potato masher in a bowl. Set aside to cool completely, about 10 minutes.
- Combine potatoes, flour, 1 egg, and salt in a bowl and mix into a smooth dough. Shape into a 3-inch log and cut into 3/4 -inch slices.
- Stuff each pitted Italian plums with 1 sugar cube. Wrap potato dough slices around the stuffed plums so they are completely covered; shape with floured hands into round dumplings.
- Bring a large pot of lightly salted water to a boil. Submerge dumplings in the water, reduce heat, and simmer on very low heat for 15 minutes. Remove dumplings with a slotted spoon and drain well.
- Lightly beat 2 eggs and place in a deep plate. Add bread crumbs to a second plate. Coat each boiled dumpling in beaten egg and dredge through the bread crumbs. Gently push bread crumbs into dumplings so they stick.
- Heat butter in a skillet over medium heat and pan-fry dumplings until they are golden brown on all sides, 5 to 10 minutes. Serve with cinnamon sugar.
