dumplings filled with plum-jam

Ingredients

For the dumplings:

400 g potatoes
30 g butter
110 g flour
30 g wheat semolina
some salt
1 egg yolk

For filling:

120 g Plum Jam
Wiener powdered sugar
2 EL Rum
cinnamon

For tossing:

100 g butter
150 g breadcrumbs

Wiener powder sugar mill for sprinkling

Cooking

Cook, peel and squeeze the potatoes. Mix them with all the ingredients and knead into dough. Roll out the dough and cut out palm-sized slices.

Season to taste the plum jam with powdered sugar, rum and cinnamon .Place a teaspoon of it in the middle of the dough slices. Fold the dough and press on the edges firmly.

Leave the dumplings to boil for 8 minutes, take them out, remove any excess water and toss in breadcrumbs that have been roasted in hot butter.

Sprinkle with powder sugar mill and serve.