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Powidltascherl (Plum Jam Dumplings)

(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.

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