makes
30
prep
30 minutes
cook
30 minutes
difficulty
Mid
makes
30
serves
preparation
30
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 1.5 kg red potatoes, peeled and quartered
- 2 tsp salt
- 25-30 small plums, pitted (see Note)
- 300 g plain flour (see Note)
- 100 g butter, melted and browned
- 1 egg
- 150 ml honey
- 1 tsp oil
- 300 g breadcrumbs
- 150 g sugar
Instructions
- Bring potatoes to boil in a large pot of salted water. Boil for 10-15 minutes until the potatoes are soft.
- Strain and mash and leave to cool completely.
- In the mashed potato, sift in the flour and add butter and egg and mix to combine.
- Divide the dough into two. Work each for a few minutes more, and then cut each into 1-inch dumpling balls and flatten them out into rounds.
- Take a pitted plum, place a teaspoon of honey into it, and transfer it onto a dumpling round. Seel and secure the plum within the dough.
- Fill a large pot with water and bring to boil.
- Place each dumpling into the pot and cook over low to medium heat for 15 mins or until they rise to the top. You’ll have to do this in a few batches to avoid them sticking together. Remove them one by one from the pot using a slotted spoon.
- Toast the breadcrumbs with the oil over medium heat for 4-5 minutes until warm and golden and place into a small bowl.
- Place sugar in a small bowl and roll each dumpling in the breadcrumb and then finish in the sugar and set aside. Serve with sour cream.
Note
• You want to use ripe, soft plums here. Do not halve your plums simply pierce them and remove the seed to keep them whole.
• You may need to use more flour if the potatoes are wet. You want to ensure the dough is soft but not crumbly.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
