Plum dumplings (serves 4):
Strain the potatoes and press them through a potato ricer.
Allow the potatoes to cool, knead into a dough with 2 egg yolks, 100g flour and ½ tsp. potato flour (if the dough is still too sticky, feel free to add a little more flour).
Leave the dough to rest for about 20 minutes in the fridge.
Take the dough out of the fridge, roll it out and cut it into 8 squares.
Roll the plum into these squares, seal the edges and shape it into a ball.
Take them out of the water, put them into the pan with the breadcrumb mixture, and roll the dumplings until coated. Remove and place on the serving plate.
Dust lightly with confectioners’ sugar and enjoy!
There’s no doubt: South Tyrolean cuisine is a real treat for food lovers!
- Preparing the potato dough:
Strain the potatoes and press them through a potato ricer.
Allow the potatoes to cool, knead into a dough with 2 egg yolks, 100g flour and ½ tsp. potato flour (if the dough is still too sticky, feel free to add a little more flour).
Leave the dough to rest for about 20 minutes in the fridge.
- Preparing the dumplings:
Take the dough out of the fridge, roll it out and cut it into 8 squares.
Roll the plum into these squares, seal the edges and shape it into a ball.
- Preparing the breadcrumb coating:
- Serving:
Take them out of the water, put them into the pan with the breadcrumb mixture, and roll the dumplings until coated. Remove and place on the serving plate.
Dust lightly with confectioners’ sugar and enjoy!
There’s no doubt: South Tyrolean cuisine is a real treat for food lovers!