Knedle ze Sliwakmi (Plum Dumplings)

Ingredients

• 1 lb Potatoes
• 1 cup All-Purpose Flour
• 1 large Egg
• 12 medium Plums
• 2 tbsp Sugar
• 1/2 cup Breadcrumbs
• 2 tbsp Butter

Instructions

1. 1Boil the 1 lb of potatoes in a large pot of water over high heat (212°F / 100°C) for 15-20 minutes, or until they are easily pierced with a fork. Drain the water, then peel and mash the potatoes immediately while they are hot.
2. 2Let the mashed 1 lb of potatoes cool for 10 minutes, allowing some steam to escape. Add the 1 cup of all-purpose flour and the 1 large egg to the cooled potatoes, then mix thoroughly with your hands or a spoon until a smooth, uniform dough forms.
3. 3Carefully pit the 12 medium plums. Divide the 2 tbsp of sugar evenly among the pitted plums, placing a small amount inside each plum.
4. 4Take a piece of the potato dough, about the size of a golf ball, and flatten it into a disc about 3 inches (7.5 cm) in diameter in your hand. Place one prepared plum in the center of the dough disc, then gently wrap the dough around the plum, sealing it completely to form a smooth, round dumpling. Repeat with the remaining dough and plums.
5. 5Fill a large (6-quart / 5.7-liter) pot with water and bring it to a rolling boil over high heat (212°F / 100°C). Carefully lower the formed dumplings into the boiling water, making sure not to overcrowd the pot; cook in batches if necessary.
6. 6Cook the dumplings for 5-7 minutes, or until they float to the surface of the water and remain there for at least 1 minute, which indicates they are cooked through.
7. 7While the dumplings are cooking, melt the 2 tbsp of butter in a 10-inch (25 cm) skillet over medium heat (300-325°F / 150-160°C). Add the 1/2 cup of breadcrumbs to the melted butter and cook, stirring constantly, for 3-5 minutes, until the breadcrumbs are evenly golden brown and fragrant.
8. 8Using a slotted spoon, carefully remove the cooked dumplings from the boiling water and transfer them directly to the skillet with the golden-brown breadcrumb mixture. Gently toss the dumplings to coat them evenly with the breadcrumbs, then serve warm.

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