Potato-Plum Dumplings Recipe (Soft Potato Dough)
This potato-plum dumplings recipe is made by mixing a tender potato dough, wrapping each sweet plum, and gently boiling until the dumplings float. Keep the dough soft by adding flour gradually, and seal the plums well so they don’t leak while cooking.
Ingredients
Ingredients
Step-by-Step Method
Cook the potatoes
Boil the potatoes until tender. Drain well and let the steam escape for about 5 minutes, then mash until smooth.
Make the dough
Mix salt into the warm mashed potatoes. Add the eggs and melted butter. Sprinkle in the flour and farina/semolina gradually, mixing just until you get a soft, non-sticky dough; don’t overwork it.
Fill and shape
Pinch off pieces of dough, flatten in your palm, place 1 plum in the center, and wrap the dough all the way around it. Roll gently to seal. Repeat for all dumplings.
Boil the dumplings
Bring a large pot of water to a boil. Drop in the dumplings; they will sink first. When they float, simmer for 3–4 more minutes so the dough cooks through.
Serve
Lift out with a slotted spoon and drain. Melt the reserved butter and drizzle over if you like. Serve warm.