Plum Dumplings with Cinnamon and Sugar

First, take the plums. Cut them in half so that you can easily reach the pit, which you must remove. Then mix the half cup of sugar with the cinnamon. Then it’s time to cook the potatoes in their skins.

Rinse them with cold water, peel them and press them through a potato ricer. Mix the potatoes with the eggs, flour, half of a packet of baking powder, two tablespoons of wheat semolina and half a teaspoon of salt. Knead everything together well on the surface provided with extensive flour, perhaps adding more flour until the dough is elastic and no longer sticks to your hands.

You will end up with about 18 to 20 dumplings, depending on the size of the plums. Dry them a little on a well-floured work surface. In the meantime, bring water to a boil in the largest saucepan you have and season it thoroughly with salt. Using a skimmer, carefully slide the dumplings into the boiling water. Gently simmer on low heat – the dumplings will tell you on their own when they are ready: They simply rise to the surface.

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