Potato dumplings filled with plums
Whole plums wrapped in potato dough, gently poached and rolled in golden breadcrumbs.
Active time35 min
CookingNot specified
Total1 h 15 minResting : 15 min
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Ingredients
- 500 g floury potatoes
- 60 g unsalted butter
- 2 eggs for their yolks
- 70 g fine breadcrumbs
- 65 g plain flour
- 1 pinch of fine salt
- 2 tbsp granulated sugar
- 6 sugar cubes
- 1 packet of vanilla sugar
- 6 medium plums
Preparation
Peel and cut the potatoes, then boil for about 15 minutes until tender. Drain and pass through a potato ricer. Separate the eggs and mix the yolks into the potatoes with 30 g butter. Add 60 g flour, the salt and vanilla sugar. Mix and cool for about 15 minutes.
500 g floury potatoes60 g unsalted butter2 eggs for their yolks65 g plain flour1 pinch of fine salt1 packet of vanilla sugar- peeler
- knife
- saucepan
- colander
- potato ricer
- mixing bowl
Wash and dry the plums. Open just enough to remove the stones and replace each stone with a sugar cube. Lightly flour your hands with 5 g flour. Divide the dough to make 6 dumplings and enclose a plum in each, sealing carefully. Poach in a large saucepan of gently simmering water for about 12 minutes without a rolling boil.
6 sugar cubes6 medium plums- knife
- large saucepan
- slotted spoon
Melt 30 g butter in a frying pan. Add the breadcrumbs and granulated sugar and stir until golden. Drain the dumplings and gently roll in the mixture.
70 g fine breadcrumbs2 tbsp granulated sugar- frying pan
- spatula
- slotted spoon
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration