Plum Dumplings

Ingredients:

• 500 grams potatoes
• 1 tbsp butter
• 1 egg
• 150 grams flour
• ​20 pitted plums

Coating:

•  50 grams butter
• 150 grams breadcrumbs/semolina
• 100 grams demerara sugar
•  Pinch of salt
• 2 tbsp cinnamon
• 1 tbsp vanilla essence

Method:

Peel the potatoes and boil them in a pan with water until soft. Make a soft mash using the butter once the potatoes are boiled. Set aside. Meanwhile, prepare the coating. Place your breadcrumbs/semolina and butter in a pan and fry until it has a nice golden colour. Take off the heat and incorporate the sugar, salt, cinnamon, and vanilla essence. Set aside in a shallow dish, ready to be used for coating. Return to the potatoes. Once cooled, add the egg and flour, and knead. If too sticky add more flour. Using your hands make balls from the dough (you can weigh in individual pieces or spread the dough, roll it into a log and cut individual pieces). Generously flour your hands and press the individual dough into a circle in your palm. Add the plum (pitted, and halved) inside and seal around it, then roll it between your palms. Place aside and repeat with all the dough and all the plums. Boil water in a large pot and add the dumplings to simmer for about 10 to 15 minutes (they will sink to the bottom initially but rise to the surface when ready). Use a spoon to take them out and roll them gently in the breadcrumbs/semolina coating.
Serve hot or cold, with clotted cream or plain.
ENJOY!