👨‍🍳 조리법

1. 1

   Boil the potatoes in their skins until tender. Drain and peel while still warm. Mash them thoroughly with a potato ricer or masher. Let cool completely.

2. 2

   In a bowl, combine the mashed potatoes, salt, softened butter, and egg. Mix well.

3. 3

   Gradually add flour, mixing until a soft, slightly sticky dough forms. You may not need all the flour, or you might need a little more, depending on the potato's moisture content.

4. 4

   Bring a large pot of lightly salted water to a rolling boil.

5. 5

   While the water heats, pit the plums. If the plums are tart, you can add a pinch of sugar inside each one.

6. 6

   Lightly flour your hands. Take a portion of dough, flatten it into a disc, place a plum in the center, and carefully wrap the dough around it, sealing it completely. Roll gently between your palms to form a smooth ball.

7. 7

   Gently drop the dumplings into the boiling water (work in batches to avoid overcrowding). Cook until they float to the surface, then continue to cook for about 5 minutes longer.

8. 8

   Meanwhile, in a large pan, heat the vegetable oil over medium heat. Add the breadcrumbs and stir constantly until golden brown. Be careful not to burn them.

9. 9

   Using a slotted spoon, remove the cooked dumplings from the water and add them to the pan with the breadcrumbs. Roll them to coat evenly.

10. 10

    In a small bowl, combine the granulated sugar and cinnamon.

11. 11

    Transfer the breadcrumb-coated dumplings to the cinnamon-sugar mixture and roll to coat.

12. 12

    Serve warm, optionally with a dollop of sour cream.