Plum knedle (Plum potato dumplings)

Plums are wrapped in a pillowy potato flour dough, before being boiled and rolled in breadcrumbs and sugar.

Credit: Tammi Kwok

• makes

  30

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Mid

Ingredients

• 1.5 kg red potatoes, peeled and quartered
• 2 tsp salt
• 25-30 small plums, pitted (see Note)
• 300 g plain flour (see Note)
• 100 g butter, melted and browned
• 1 egg
• 150 ml honey
• 1 tsp oil
• 300 g breadcrumbs
• 150 g sugar

Instructions

1. Bring potatoes to boil in a large pot of salted water. Boil for 10-15 minutes until the potatoes are soft.
2. Strain and mash and leave to cool completely.
3. In the mashed potato, sift in the flour and add butter and egg and mix to combine.
4. Divide the dough into two. Work each for a few minutes more, and then cut each into 1-inch dumpling balls and flatten them out into rounds.
5. Take a pitted plum, place a teaspoon of honey into it, and transfer it onto a dumpling round. Seel and secure the plum within the dough. 
6. Fill a large pot with water and bring to boil. 
7. Place each dumpling into the pot and cook over low to medium heat for 15 mins or until they rise to the top. You’ll have to do this in a few batches to avoid them sticking together. Remove them one by one from the pot using a slotted spoon.
8. Toast the breadcrumbs with the oil over medium heat for 4-5 minutes until warm and golden and place into a small bowl.
9. Place sugar in a small bowl and roll each dumpling in the breadcrumb and then finish in the sugar and set aside. Serve with sour cream.

Note

• You want to use ripe, soft plums here. Do not halve your plums simply pierce them and remove the seed to keep them whole.

• You may need to use more flour if the potatoes are wet. You want to ensure the dough is soft but not crumbly.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.