Cvečn knedle

Ingredients

• Potatoes800 g
• All-purpose flour200 g
• Eggs1 pc
• Salt1 pinch
• Plums (fresh or jarred)12 pcs
• Breadcrumbs80 g
• Butter60 g
• Sugar80 g
• Cinnamon1 tsp

Instructions

1. 1

   Peel the potatoes, cut them even, and boil in salted water 20 minutes until a knife slides through. Drain and steam-dry 2 minutes in the hot pot.

2. 2

   Mash the potatoes while they are hot. Cool until you can touch the mash. Mix in the flour, egg and a pinch of salt into a soft dough.

   Tip: Mash while hot and add flour only when the mash is warm, not steaming. Hot mash drinks flour and the dumplings turn glue.

3. 3

   Pit the plums if they are fresh. Jarred plums only need draining. Dust them with a little sugar and cinnamon.

4. 4

   With floured hands wrap each plum in a thin coat of dough and roll it into a smooth ball. No plum skin should show.

5. 5

   Slip the dumplings into barely simmering salted water. Cook 10 minutes after they float.

   Tip: A rolling boil tears the dough. Keep the water at a lazy shiver.

6. 6

   Meanwhile brown the breadcrumbs in the butter until they smell toasted. Stir in the remaining sugar and cinnamon.

7. 7

   Lift the dumplings with a slotted spoon, drain a second, and roll them in the crumbs.

8. 8

   Serve at once. They wait badly - the dough skins if they sit.