Powidl Bags

Powidl pockets: Cook potatoes in their skins until tender, peel and place in a shallow work bowl. Steam in a heated oven at 200 degrees for 10 minutes. Then press twice through a potato press. Using a wooden spoon, work the egg yolks into the mashed potatoes. Gradually work in the potato starch until it is completely absorbed. Then knead the soft butter into the dough and season the dough with salt.

Filling: season the plum jam with rum and the orange peel.

Roll out the potato dough on the surface dusted with potato flour or possibly flour 2 mm thin and cut out circles with a diameter of 8 cm. Place the filling on one half of the circle and brush the edge of the dough with beaten egg yolk. Fold the empty half over it and press it smooth with a fork.

Bring plenty of water to a boil in a wide saucepan and season lightly with salt.

Pour in the pockets, turn down the temperature and simmer for 10 min. In the meantime, make the breadcrumbs.

Crumbs: melt the butter in a frying pan. Melt the sugar in it and remove the frying pan from the stove. Fold in the lemon and orange zest, season with cinnamon and finally stir in the breadcrumbs.

Stir until the breadcrumbs have completely absorbed the fat and are repeatedly dry.

Serve: Then remove the powidl pockets from the water with a skimmer, drain well, roll in the bread crumbs.

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