Being Polish, I can’t resist typical seasonal flavours of my native country (regardless of my current location and different culinary traditions): tangerines and hot red wine in Christmas time, fried cabbage with new potatoes in spring, strawberries and blueberries in summer and, the protagonist of today’s post, plums potato dumplings in autumn. I am quite sure you that know what I mean (especially if you ever lived abroad for a while)!
Polish people love exaggerating with the amount of potatoes served for dinner (an indispensable component), thus have become real masters in reusing them on the following day. You can also replace plums with strawberries or other kinds of berries (summer version). In any case, don’t forget about roux (roasted breadcrumbs with butter) and sweetened cream. That’s what makes it truly irresistible!
500 g boiled potatoes
300 g flour
400 g plums
1 teaspoon of cinnamon
1 tablespoon of powdered sugar
A few tablespoons of breadcrumbs
A few tablespoons of butter
1 tablespoon of sugar
Pinch of salt
1. Mash potatoes well, add flour (not necessarily all of it – the less you add, the softer the dumplings will be), eggs, a pinch of salt and a pinch of sugar. Mix until the ingredient are well combined.
2. Wash the plums and remove seeds. Cut into halves or quarters. Sprinkle with cinnamon and powdered sugar, mix and leave aside.
3. Form two rolls from the dough and cut into smaller pieces. Place each on the palm of your hand to form mini-pancakes, then close a portion of plumps inside (wrap up & give a round shape). Cook in boiling salted water for about 10 minutes.
4. Roast breadcrumbs on a dry pan, gradually add butter and mix well. Serve with cream with a bit of sugar.