Today I freshened up one of my family recipes. Making the most of the fruit season, I prepared fruit dumplings with plums for my children. To my wonder they told me that they had never eaten fruit dumplings before. I don't know how it happened, but better late than never.

Potatoes are the secret of good fruit dumplings. The best are type C potatoes – they are mealy, contain more starch, and have bright, loose skin. Boil the potatoes for fruit dumplings the day before. Dumplings with freshly boiled potatoes could fall to pieces in the hot water.

Ingredients:
500g of potatoes
250g of flour
1 egg
a pinch of salt
500g of plum
3 tablespoons of brown sugar

Peel the potatoes, cook them and leave for the night. Mash them. Add the flour, egg, and salt and knead into a smooth dough. Roll the dough out. Cut rings from the dough with a glass. Put a plum with sugar onto the centre of one ring. Cover with another ring. Glue the rings and ball them up. Boil the water in a pot. Boil the dumplings for 3 minutes. Serve at once with brown breadcrumbs or cream and sugar.

Enjoy your meal!

Try also
Dumplings with bulgur and courgette
My „pęczotto" with chanterelles
My ruskie dumplings