👨‍🍳 Instruções

1. 1

   Boil starchy potatoes until tender. Drain, mash them thoroughly, and let them cool completely.

   💡 Dicas Profissionais: Using starchy potatoes like Russets is key for a good dough consistency.
2. 2

   In a large bowl, combine the mashed potatoes, all-purpose flour, eggs, and salt. Mix until a soft, cohesive dough forms. It might be slightly sticky; dust your hands with flour as needed.

   💡 Dicas Profissionais: The amount of flour may vary depending on the moisture content of the potatoes.
3. 3

   Prepare the plums by removing the pits. If desired, fill the cavity of each plum with a teaspoon of granulated sugar.

4. 4

   Bring a large pot of salted water to a rolling boil. Reduce heat to a gentle simmer.

   💡 Dicas Profissionais: Ensure the water is not boiling too vigorously, as this can break the dumplings.
5. 5

   Wet your hands slightly to prevent sticking. Take a portion of dough, flatten it into a disc, place a plum in the center, and carefully wrap the dough around it, forming a smooth ball. Repeat with the remaining dough and plums.

   💡 Dicas Profissionais: Seal the dumplings well to prevent the plum from leaking out during cooking.
6. 6

   Gently drop the dumplings into the simmering water, a few at a time, ensuring not to overcrowd the pot. Cook for about 20-25 minutes, or until they float to the surface and are cooked through.

7. 7

   While the dumplings are cooking, melt the butter in a large skillet over medium heat. Add the breadcrumbs and toast them, stirring frequently, until golden brown and fragrant. Stir in the sugar and optional cinnamon. Set aside.

   💡 Dicas Profissionais: Watch the breadcrumbs carefully as they can burn quickly.
8. 8

   Using a slotted spoon, remove the cooked dumplings from the water and gently roll them in the toasted breadcrumb mixture until evenly coated. Serve warm.

   💡 Dicas Profissionais: Serve immediately for the best texture and flavor. A dollop of sour cream or a sprinkle of powdered sugar can be added as a garnish.