Zwetschkenknödel (Plum Dumplings)

Step 1

Cut each plum in half along the seam, twist and remove the pit, then set the halves aside on a plate.

Step 2

Cut the potatoes into 2-inch chunks and place them in a large pot of cold water, covering them by 2 inches.

Step 3

Place the pot over high heat and bring to a boil, then reduce to medium and simmer until a fork easily pierces the largest chunk, about 15–18 minutes.

Step 4

Drain the potatoes in a colander, then transfer them to a large bowl and let them sit uncovered for 2 minutes so steam escapes.

Step 5

Press the warm potatoes through a ricer or mash them with a fork until completely smooth with no lumps.

Step 6

Crack the egg into a small bowl and whisk it with a fork until the yolk and white are blended together.

Step 7

Pour the beaten egg onto the mashed potatoes, sprinkle 0.75 teaspoon salt over them, then add the flour in three additions.

Step 8

Using a wooden spoon, stir the mixture after each flour addition until a soft dough forms—it should look like thick biscuit dough with no visible dry flour.

Step 9

Lightly dust your work surface and hands with flour, then divide the dough into 8 equal pieces by cutting it with a bench scraper or knife.

Step 10

Hold one piece of dough in your palm and stretch it flat, then place one plum half in the center and fold the dough edges up and around it, pinching to seal into a ball.

Step 11

Repeat step 10 with the remaining dough pieces and plum halves until all 8 dumplings are sealed; place them on a lightly floured plate.

Step 12

Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat, about 5 minutes.

Step 13

Carefully lower all 8 dumplings into the boiling water using a slotted spoon; they will sink immediately.

Step 14

Adjust heat to medium so the water gently boils (not a rolling boil), then cook until the dumplings rise to the surface, about 8–10 minutes.

Step 15

Once they float, continue cooking for 2 more minutes, then use a slotted spoon to transfer them to a clean plate.

Step 16

Place the 4 tablespoons butter in a large skillet over medium heat until melted and foaming, about 1 minute.

Step 17

Add the panko breadcrumbs to the hot butter, stirring often with a wooden spoon until golden brown and smells nutty, about 4–5 minutes.

Step 18

Transfer the breadcrumbs to a shallow bowl, then mix in the sugar and cinnamon until combined.

Step 19

Place the warm dumplings one at a time into the breadcrumb mixture and roll to coat all sides evenly, then arrange on a serving platter.