1 pound white potatoes
1 cup flour
2 eggs
1/4 cup wheat semolina
Pinch of salt
2 cups breadcrumbs
1/3 cup sugar
3 tablespoons unsalted butter
6 plums, pitted and halved
2-3 tablespoons powdered sugar
1 tablespoon olive oil
1. Wash all the plums then cut them in half and remove the pits. Sprinkle the plum halves
with 2-3 tablespoons of powdered sugar and set aside.
2. Thoroughly wash the potatoes, but do not peel them. Place them in a pot of water and boil.
3. While potatoes are boiling, melt the butter in a non-stick frying pan on low heat. Add
the breadcrumbs and let them cook until they are golden brown in color. Remove them
from the heat and mix in 1/3 cup sugar. Mix the breadcrumbs and sugar thoroughly and
set them aside to cool.
4. When potatoes are done boiling, remove the peels and finely shred them into a plastic
bowl. When they are completely cool, mix in the eggs, salt, flour and wheat semolina.
The dough will be very sticky. If it is too wet you can add a tablespoon of flour and a
tablespoon of wheat semolina, but no more.
5. With your hands slightly wet, divide the dough into 12 equal pieces. Flatten each piece,
with your hands, so that they are about 1/4 inch in thickness. In the center of each piece,
place half a plum and then seal it. Carefully shape the sealed dumplings into balls and set
aside.
6. Bring a stock pot of water to a boil. When it begins to boil, add a tablespoon of oil to
the water.
7. Place the dumplings into the pot of boiling water, 3-4 at a time,
and cook them until they rise to the surface. Using a strainer,
take them out and place them directly into the pan with the
breadcrumbs mixture. Roll the dumplings in the mixture to
completely coat. Serve them once they have completely cooled.