Zwetschgenknodel
Instructions:
- 3 medium potatoes, boiled the previous day, peeled
- 1 tablespoon butter
- 2 egg yolks
- pinch of salt
- 2−3 heaping tablespoons flour
- 1 1/4 lbs. damson plums (sometimes called prune−plums)
- 1 sugar cube for each plum
- Toppings:
- melted butter
- 1/4 cup bread crumbs
- 3 tablespoons sugar
- 1 teaspoon ground cinnamon
- Wash the plums, wipe dry, remove stomes, and insert a sugar cube into the center of each plum.
- Smash the boiled potatoes and mix with the cool melted butter, egg yolks, and salt, then add as much flour as it takes to produce a slightly adhesive dough.
- Note that less flour you use the better they will turn out.
- Keep your hand cool, take enough dough to cover the plums with 1/4−1/2 inch thickness; carefully press the edges together.
- Drop into boiling water and simmer until they start to float.
- Serve with melted butter, and sprinkle sugar, cinnamon, or a combination of both on it.
- Or serve with breadcrumbs, browned in butter