👨‍🍳 Instructions

1. 1

   Boil the potatoes in their skins in salted water until tender (about 30 minutes). Drain, let cool slightly, then peel and mash them until smooth. You can also use instant mashed potatoes for a quicker dough.

   💡 Tip: Using starchy potatoes is recommended for a softer dough. Ensure potatoes are well-drained to avoid a sticky dough.
2. 2

   While potatoes are cooling, prepare the plums: wash them, remove the pits, and fill the cavity with a mixture of sugar and cinnamon. If plums are large, you can halve them.

3. 3

   In a large bowl, combine the mashed potatoes, eggs, salt, and about 1 cup of flour. Gradually add more flour, kneading until a soft, pliable dough forms that is not too sticky.

   💡 Tip: Avoid overworking the dough to keep the dumplings tender. Add flour gradually until the desired consistency is reached.
4. 4

   On a lightly floured surface, divide the dough into portions. Flatten each portion into a circle, place a prepared plum in the center, and carefully wrap the dough around it, sealing tightly to form a round dumpling. Roll gently between your palms.

5. 5

   Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water, one by one, in batches. Cook until they float to the surface, then simmer for about 10-15 minutes more, until cooked through.

   ⏱️ 10-15 minutes

   💡 Tip: Do not overcrowd the pot; cook in batches if necessary.
6. 6

   While the dumplings are cooking, heat the vegetable oil in a large pan over medium heat. Add the breadcrumbs and fry, stirring constantly, until golden brown. Stir in the remaining sugar and cinnamon.

   ⏱️ 5-7 minutes

   💡 Tip: Watch the breadcrumbs carefully as they can burn quickly.
7. 7

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