Potato dumplings with plums: A timeless summer delight

Warm dumplings with aromatic plums and a hint of cinnamon are one of the tastiest memories of summer dinners. That's why I love returning to this recipe. Although dumplings require some work, it's worth making them at least once during plum season. And these fruits are already appearing at the stalls.

Dumplings are often associated with homemade meals. Preparing them for our moms or grandmas was not difficult, and they made them masterfully. It's worth returning to their recipes and asking the senior ladies for trusted ways to make dumplings.

Dumplings have been known for years and enjoyed for generations. This dish came to us centuries ago from the German-speaking countries, where it's still extremely popular. Dumplings were created as a dish made from leftovers. To this day, their preparation is not expensive. The classic recipe is based on potatoes. You can even use the ones left over from dinner. The best types are B and C potatoes. Add plums and a few other inexpensive ingredients. You surely have them in your kitchen cabinet. There's nothing left but to follow the example of our moms and grandmas. Making dumplings gets easier each time. As with all dough dishes, practice is important here.

A ricer works best for pressing potatoes. This simple device is worth having in the kitchen, as it helps you get smooth potato puree. The advantage of using a ricer is that the potatoes are very finely mashed, and it takes a moment. The dumplings have no risk of harder lumps that would be bothersome.

Ingredients:

• 500 grams of cooked potatoes,
• 300 grams of wheat flour,
• 2 eggs,
• 400 grams of plums,
• 1 tablespoon of sugar,
• 3 tablespoons of breadcrumbs,
• 50 grams of butter,
• cream with cinnamon, optional.

Preparation:

1. Press the potatoes through a ricer. Add flour and eggs. Knead a smooth dough.
2. Form the dough into a roll. Tear off small pieces and form into small pancakes.
3. Place a pitted plum in the centre of each pancake. Sprinkle with sugar and seal the dough, forming a ball.
4. Cook the dumplings for a few minutes in salted boiling water. Remove when they float to the surface. Serve with butter-fried breadcrumbs or cream with cinnamon.