- 1.400 kg red potatoes (they are more farinaceous)
- 1.160 kg plums
- 450 gr flour
- 2 + 5 tablespoons oil
- 750 gr breadcrumbs
- 250 g sugar
- 1 pinch salt
Peel potatoes and boil whole.
Meanwhile, we can handle the breadcrumbs: In a pan put 5 tablespoons of oil in which we put the breadcrumbs. Mix continuously because it burns quickly. When it gets a darker color, turn off the stove and add sugar, and mix until they are smooth.
Remove the pits from plums and sprinkle with 2 tablespoons sugar.
After the potatoes have boiled let them cool off. When they are cold, crush them with specific utensil, so do not use vertical mixer for it destroys the potato starch. After mashing the potatoes add flour gradually, 2 tablespoons oil and knead well until the composition can be processed. Even if the dough is still sticky, dust the hands with flour, so that the forming of dumplings gets easier, then you run the dough portion into equal parts. Take a piece of dough, flatten it and put a plum, then close them carefully and give them a round shape. Put them in hot water but not boiling and boil until they rise to the surface. Take them with a paddle with holes and put them immediately in the bread crumbs. It is important to put the dumplings in shifts, not all at once; to me they fit each 9-10 pieces. In this composition I obtained 28 delicious dumplings.