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
1/4 cup bread crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon
German, Austrian, Czech, & Hungarian The robust cuisines of Germany, Austria, Hungary, and the Czech Republic have all proved enduringly popular across the world, travelling with pioneers, migrants and refugees as part of their incredibly rich and robust cultural heritage. This book is a comprehensive history and fascinating collection of these traditional recipes and foodstuffs.
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.