Plum dumplings

This wonderful dessert proves that simplicity is the mother of genius.

Potato and flour dough (like the dough used to make croquettes), fresh plums or plums from a compote, fried breadcrumbs and just a dash of cinnamon. What do we get out of this? The smell and taste of childhood. An unforgettable Zagreb dish.

 

Ingredients for 20 dumplings

For the dough:

1 kg yellow potatoes

grated zest of one lemon

 1 pinch of salt

50 g granulated sugar

50 g softened butter

2 eggs

350g white smooth flour

 

For stuffing:

80 g granulated sugar

20 fresh plums (can be from jars)

 

For topping:

150g butter

100g breadcrumbs

 

For sprinkling:

100g granulated sugar

1 teaspoon cinnamon powder

Preparation:

Boil whole potatoes and cool under water. Peel their skin and crush them. Zest a lemon over the potatoes and season with salt. Add sugar, butter, two eggs and sift flour over them. Knead the ingredients on a floured board until you get an even dough. Roll the dough to a thickness of 1.5 cm and cut into approx. 10 x 10 cm squares. Add one teaspoon of sugar and one plum on each square. Close the squares and shape into dumplings. Cook the dumplings in a pot with boiling salted water until they float to the surface. In the meantime, melt butter in a pan over a flame, add breadcrumbs and fry while continuously stirring until they turn golden-brown. Remove from the fire. Add powdered cinnamon to the bowl with the sugar and mix the ingredients. When cooked, set the dumplings on plates and cover with fried breadcrumbs. Sprinkle with the sugar-cinnamon mix and serve warm.

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