Ingredients (4servings):

• 700g precooked potatoes
• 100g potato starch (GF)
• 30g rice flour (GF)
• 30g tapioca flour (GF)
• 1 egg
• 4 cups plums, halved and destoned
• 5 tablespoons cane sugar
• 5 cups salted water

Scenario:

Toss the plums in the sugar, let them sit for 20 minutes. Mash up the potatoes with a potato ricer. Put the mass on a pastry board, add sifted fours and one egg. Nead the dough. It should be homogeneous and slightly sticky – but only as much as to form it easily with hands – in case it is too runny or too sticky, add more potato starch. Roll out the dough to a thickness of 0,5 cm and using a glass cut out circles (ca. 10 cm diameter) – fill each circle with one teaspoon of plums, press together the edges tightly and form a ball.

In a large pot bring 5 cups salted water to a boil. Carefully add 4-5 dumplings. Reduce heat; simmer, uncovered, 7-8 minutes. Take out the dumplings with a skimmer and drain. Continue until all the dumplings are cooked. Serve with cream or fried in butter.

GF – make sure the ingredient doesn’t contain traces of gluten!