First Republic Plum Dumplings with Poppy Seeds

Plum dumplings were traditionally made from simple potato dough. However, you can also use curd dough and, of course, fill the dumplings with other fruits and plum jam. The combination of poppy seeds and plums is excellent. Another option is to coat the dumplings in fried breadcrumbs from white bread, mixed with sugar and cinnamon.

Ingredients

for 4 guests

700 g potatoes
2 whole eggs
250 g coarse flour
700 g fresh plums
60 g butter
200 g powdered sugar
150 g poppy seeds
salt

Procedure

Boil the potatoes in their skins until soft, let them cool. Then peel and mash them. On a board, mix them with coarse flour and eggs, add a pinch of salt and work into a firmer dough. Work quickly, as the dough would thin if left standing too long.

Cut the dough into squares, place plums on them and wrap into round shapes. Boil in slightly salted water for about five minutes until the dumplings float. Let the cooked dumplings drain.

Grind the poppy seeds finely, mix with sugar, and coat the finished dumplings in the mixture. Pour butter over them on a plate and serve.