FOR THE DOUGH:
1 kg (2 1/4 pounds) baking potatoes
50 grams (3 1/2 tablespoons) butter, softened
250 grams (2 cups) flour
Pinch of salt
FOR THE STUFFING:
32 small plums (or 16 larger ones), pitted (Italian plums, see picture at the bottom, are the best for this dish)
1 1/2 tablespoons sugar
1 teaspoon cinnamon
FOR THE COATING:
150 grams (1 stick, plus 3 tablespoons) butter
150 grams (1 1/2 cups) dry (unseasoned) bread crumbs
2 tablespoons powdered sugar
Pinch of salt
Powdered sugar for dusting
Boil the potatoes in their skins in salted water until they’re cooked through. When they’re cool enough to handle, peel them and push them through a ricer (if you don’t have a ricer, use a potato masher, but be sure that no lumps remain). Leave them to cool. Meanwhile, halve the plums and sprinkle the insides with the sugar and cinnamon (if the plums aren’t very sweet, add an extra tablespoon of sugar).
In a mixing bowl, add the egg and butter to the riced potatoes and combine. Add the flour and salt, and knead until all ingredients are well-combined. Form the mixture into a ball.
On a large floured surface, roll the dough out roughly into a square shape, with 1/3 inch thickness. Cut into 32 even pieces.
To form the dumplings, place one plum in the center of dough square and bring the four corners together to cover the plum. Pinch the dough, and be sure to completely cover the plum (otherwise all of the good juices will spill out and the dumpling will fall apart).
Bring a pot of salted water to boil. Add dumplings, but don’t overcrowd the pot (you may need to do it in several batches). Gently stir occasionally to prevent dumplings from sticking to the bottom. Cook for about 12 minutes.
Meanwhile, heat butter in a medium skillet over medium heat and add bread crumbs, powdered sugar, and salt. Stir until well combined, and keep cooking until bread crumbs are lightly browned, stirring so the mixture cooks evenly.
To serve, roll the dumplings lightly in the bread crumb mixture until coated. Place in a serving dish and sprinkle extra bread crumbs (if there are any) on top. Dust powdered sugar on top, and serve with extra powdered sugar for sprinkling.
Tip: If your kitchen is very hot, keep the dough in the refrigerator while you are not working with it. It becomes difficult to handle when it’s too warm.
Yield: 32 dumplings
To prepare nudli, roll the dough to ½” rope and cut about 1” long pieces. Cook and coat as the dumplings.