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🍰 Potato Dumplings with Plum Butter

434 kcal · 30 min · 4 servings

Ingredients

• 500 g mealy-cooking potatoes
• salt
• 120 g spelt flour (Type 630)
• 120 g soft butter
• 2 egg yolks
• 1 tbsp raw cane sugar
• 220 g plum butter (Powidl)
• 2 tbsp orange juice
• 1 tsp cinnamon powder
• 4 tbsp whole wheat breadcrumbs
• 2 tbsp powdered sugar from raw cane sugar

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the potatoes into large chunks.
3. 3. Boil the potato chunks in salted water for about 20 minutes until tender.
4. 4. Drain the cooking water.
5. 5. Press the hot potatoes through a potato ricer.
6. 6. Let the potatoes cool down.
7. 7. Mix the cooled potatoes with flour, 40 grams of butter, the egg yolks, sugar, and two small pinches of salt.
8. 8. Knead the ingredients into a smooth dough.
9. 9. Mix the plum butter with orange juice and cinnamon powder.
10. 10. Dust a work surface with flour.
11. 11. Roll out the potato dough on the floured surface to a thickness of 3 to 4 millimeters.
12. 12. Cut out circles from the dough.
13. 13. Bring plenty of water with a quarter teaspoon of salt to a boil in a large pot.
14. 14. Place about half a teaspoon of plum butter on each dough circle.
15. 15. Fold the dough circles into a half-moon shape.
16. 16. Press the edges firmly together so the filling does not leak out during cooking.
17. 17. Boil the dumplings for 10 minutes over low heat in the water.
18. 18. Lift the dumplings out of the water with a slotted spoon.
19. 19. Let the dumplings drain on a kitchen towel.
20. 20. Heat the remaining butter in a large pan.
21. 21. Fry the breadcrumbs in the butter until golden brown.
22. 22. Toss the potato dumplings in the pan to coat them well.
23. 23. Place the dumplings on plates.
24. 24. Sprinkle the dumplings with a little powdered sugar.
25. 25. Serve the dumplings hot.

Nutrition per serving

• kcal: 434
• Protein: 7 g · Fett/Fat: 20 g · Carbs: 57 g