Polish potato and flour dumplings with plums. Drizzled with fried breadcrumbs & almonds. #dumplings

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar richness.

plums

🥗Healthier: apricots

💰Cheaper: peaches

Apricots can offer a similar flavor profile.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with a unique flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Place the peeled, halved potatoes in a pot, cover them with water and bring them to a boil.

Reduce the heat to low and cook them for 25 minutes.

Remove the potatoes from the water, let them cool for a while and, while still lukewarm, press them through a potato press.

Add egg, sifted potato starch and all-purpose flour to the potato mass and knead it into dough.

Cover the bowl with the mass with cling film and set it aside for 10 minutes.

Cut the washed, pat-dried plums in half, but do not cut them all the way through. Remove the pit from each plum.

Place the dough on a lightly floured countertop and divide it into 10 pieces.

Flatten each piece on your lightly floured palm, place a plum in the middle of it, stick the dough together and shape it into a ball.

Place the dumplings on the board lightly floured or lined with cling film.

Pour a large amount of water into a pot, add salt and bring it to a boil.

Place the dumplings in the boiling water, bring it to a boil and simmer on a low heat for 5 minutes from the moment they float to the surface of the water – stir them gently from time to time.

Remove the cooked dumplings with a slotted spoon, and transfer them on a plate.

Put butter in a pan, melt it and when it is liquid, add breadcrumbs. Fry for a few seconds, stirring occasionally.

Pour the breadcrumbs fried in butter over the plum dumplings and sprinkle them with almond flakes on the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens