In a large bowl, combine mashed potatoes, eggs, flour, salt, and sugar. Knead until smooth and elastic. Let rest for 10–15 minutes.
Prepare the filling:
Sprinkle sugar inside the halved plums. You can also add a pinch of cinnamon or nutmeg if desired.
Shape the dumplings:
Take a small piece of dough (about the size of a golf ball), flatten it in your hand, place a plum half inside, and carefully wrap the dough around it, sealing completely. Repeat with remaining dough and plums.
Cook the dumplings:
Bring a large pot of salted water to a boil. Reduce to a gentle simmer.
Carefully drop dumplings into simmering water. Cook for 8–10 minutes, until they float to the surface. Remove with a slotted spoon.
Prepare breadcrumb coating:
In a skillet, melt butter over medium heat. Add breadcrumbs and sugar, and toast until golden brown.
Coat dumplings:
Roll cooked dumplings in the buttery breadcrumb mixture until fully coated.
Serve:
Serve warm, optionally dusted with powdered sugar.
✅ Tips:
Use slightly tart plums for the best flavor contrast.
Dumplings can be served with sour cream or a drizzle of vanilla sauce for extra richness.
Make sure to seal the dumplings well so the plums don’t leak during boiling.
I can also give a faster sweet version using canned plums that’s perfect when fresh plums aren’t available. Do you want me to share that version?
