Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Plum | 1 medium (66g) | 30 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 eggs
- 2 cups sifted flour (, all-purpose)
- 2 cups boiled potatoes, , riced
- 1 cup fine breadcrumbs
- 12-15 plums
- 1/4 cup cinnamon sugar
- salt
- butter
- =
Directions
Cream 2 tablespoons butter, beat in eggs and salt.
Gradually beat in flour and riced potatoes.
Dough should be stiff to knead thoroughly.
On floured board roll out dough to 1/4-in thickness, then cut 3-inch squares.
Lay 1 plum on each square, sprinkle with little cinnamon sugar and fold edges over plum.
Shape with hands into a ball.
The wall of dough should be very thin.
Drop dumplings into boiling salted water, cover and simmer for about 15 minutes.
Brown bread crumbs in 1/3 cup hot butter.
Roll dumplings in buttered bread crumbs, sprinkle with cinnamon sugar.