Potato dumplings with plums: A taste of nostalgic summer dinners

Warm dumplings with aromatic plums and a hint of cinnamon are among the loveliest recollections of summer dinners. That is why I enjoy returning to this recipe. Although dumplings require a bit of effort, making them at least once during the plum season is worthwhile. These delightful fruits are now appearing at the market stalls.

Dumplings often evoke memories of homemade meals. Preparing them was not a challenge for our mothers or grandmothers—they executed the task with finesse. It is worthwhile revisiting their recipes and seeking trusted methods from the senior ladies for making dumplings.

Dumplings have been a staple in the cuisine for generations, enjoyed for countless years. This dish originated centuries ago in German-speaking countries and remains exceedingly popular. Initially, dumplings were conceived as a way to use leftovers. Even today, preparing them is economical. The classic recipe primarily involves potatoes. You can use those that are left over from dinner. The best types are B and C potatoes. Add plums and a few other inexpensive ingredients, which you likely already have in your kitchen cupboard. There is nothing left but to emulate our mothers and grandmothers. Making dumplings becomes easier with each attempt. As with all dough dishes, practice is key.

A ricer is ideal for pressing potatoes. This simple device is a valuable addition to the kitchen as it helps achieve perfectly smooth potato purée. The benefit of using a ricer is that the potatoes are finely mashed in mere moments, eliminating any risk of unwanted lumps in the dumplings.

Ingredients:

• 450 grams (1 lb) of cooked potatoes,
• 300 grams (2/3 lb) of wheat flour,
• 2 eggs,
• 400 grams (14 oz) of plums,
• 1 tablespoon of sugar,
• 3 tablespoons of breadcrumbs,
• 50 grams (2 oz) of butter,
• Cream with cinnamon, optional.

Preparation:

1. Press the potatoes through a ricer. Add the flour and eggs. Knead into a smooth dough.
2. Shape the dough into a roll. Tear off small pieces and flatten them into small pancakes.
3. Place a pitted plum in the centre 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 them when they float to the surface. Serve with breadcrumbs fried in butter or cream with cinnamon.