(by Allie Denison)
3 1/4 lb. potatoes, peeled
4 eggs, beaten
pinch of salt
approximately 1 lb. or more flour, potato starch, or gluten-free flour
8 – 10 oz. plum jam
8 oz. butter
16 oz. bread crumbs
8 oz. sugar
2 – 5 t. cinnamon
The day before serving, boil potatoes until soft, and set aside.
Next day, add eggs, salt, and enough flour to form a dough you can roll out.
(It should not be too dry or the dough will crack and the jam will leak.)
(If using potato starch or gluten-free flour, you will use less.)
Roll out on a lightly floured surface or parchment paper to a thickness of 1/8 – 1/4 in.
(The thinner, the better, but don’t go too thin or the dough will crack.)
Cut into squares.
Place 1 heaping t. plum jam in the center of each square.
Brush water around the edges of each square, and fold dough to make a triangle. Bring a large pot of water to boil, and boil until the parcels rise to the top.
Meanwhile, melt butter and add bread crumbs to brown.
Drain powidtatschkerl with a slotted spoon, and top with buttered bread crumbs, sugar, and cinnamon.