Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Plum | 1 medium (66g) | 30 |
| 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 pounds peeled potatoes
- 1 egg
- 1 pinch salt
- 3 tbsp oil
- ⅔ pound plain flour
- Fresh plums , plum jam or plum compote
Directions
Cook potatoes until very soft (at least an hour). Peel and mash with a fork.
Add the egg to the mixture, along with the little salt and oil. Mix well.
Gradually mix in the flour to make a smooth dough . You may need a little more or less than the listed quantity.
Knead the potato dough, then roll it out into a thin sheet (about 5 mm thick), and cut into squares.
Put half a plum or 1 tsp of plum jam on each square. Wrap the dough around the filling and seal the edges.
Cook in boiling water for 10–15 minutes until the dumplings are floating and cooked through.
Serve with bread crumbs fried in butter .