Potao Plum Dumplings – Knedle sa Sljivama

Directions

1. In a medium bowl, mash potatoes with salt and butter or traipse via potato ricer. Let chilly fully. Add egg and mix till effectively mixed. Sift in flour and knead till comfy dough forms and it doesn’t follow your hands. Carve dough into 8-10 equal objects, counting on the scale of your plums.
2. With evenly floured hands, accumulate a portion of dough and pat it flat. Narrate one plum in the heart and produce aspects of dough over plum; roll it between the hands till it’s sealed tight (moist your hands if indispensable). Non-obligatory: if plums are no longer rather ripe, space a sugar cube dipped in rum inner of every and every plum to enlarge the sweetness and flavor.
3. In a huge pot, bring salted water to a boil. Decrease the warmth to medium. One at a time keep dumplings into boiling water. Cook dinner for 10-Quarter-hour. Dumplings are carried out after they rise to the high.
4. In a huge pan, warmth oil over medium warmth; add bread crumbs. Fade for a fast time or till they darken staunch reasonably. Using a slotted spoon, add cooked dumplings to the breadcrumbs and roll them in the pan to coat fully. Transfer to a plate.
5. In a dinky bowl mix the sugar and cinnamon.
   Abet dumplings topped with a dollop of bitter cream and sprinkled with sugar/cinnamon combination.