Potato Dumplings With Jam

Peel and cook the potatoes in lightly salted water. Let them cool a bit then push through a potato ricer. Mix with the rest of the ingredients adding more flour if necessary or a little margarine/oil if it’s too hard. (You can cook a small piece of the dough in boiling water –if it’s not sticky, neither too hard, it’s OK. )

Roll out the dough on a surface dusted with flour until about ½ cm thick. Cut it into 5x5cm squares, put a scant teaspoon of jam on each, pinch the four corners of each square together and roll it between your palms to make a ball.

Cook the dumplings in boiling, lightly salted water, stirring carefully with a wooden spoon once to avoid sticking together. When the dumplings come to the surface, cook them 2-3 minutes longer. Test one to see if they are cooked well and remove them with a strainer on a plate.

Fry the breadcrumbs in butter (my grandma adds a little water as well, it will be less dry) and roll the dumplings in it.

Serve with sifted icing sugar.

Variations: If you’re lazy, make noodles from half of the batch. Just cut the dough in 1x4 cm sticks then cook and roll in breadcrumbs as the dumplings. Serve with icing sugar. If you're even lazier, just serve the noodles with ground poppy-seed and sifted icing sugar. In summer you can make dumplings with plum. For this you need as many smaller plums as many squares you’ve got. Remove the seeds and add a scant teaspoon of sugar and a pinch of cinnamon in the place of the seeds. Put one on each square and proceed as above. Freezes very well, but only cooked (without rolling them in breadcrumbs).

Peel and cook the potatoes in lightly salted water. Let them cool a bit then push through a potato ricer. Mix with the rest of the ingredients adding more flour if necessary or a little margarine/oil if it’s too hard. (You can cook a small piece of the dough in boiling water –if it’s not sticky, neither too hard, it’s OK. )

Roll out the dough on a surface dusted with flour until about ½ cm thick. Cut it into 5x5cm squares, put a scant teaspoon of preserves on each, pinch the four corners of each square together and roll it between your palms to make a ball.

Cook the dumplings in boiling, lightly salted water, stirring carefully with a wooden spoon once to avoid sticking together. When the dumplings come to the surface, cook them 2-3 minutes longer. Test one to see if they are cooked well and remove them with a strainer on a plate.

Fry the breadcrumbs in butter (my grandma adds a little water as well, it will be less dry) and roll the dumplings in it.

Serve with sifted icing sugar.

Variations: If you’re lazy, make noodles from half of the batch. Just cut the dough in 1x4 cm sticks then cook and roll in breadcrumbs as the dumplings. Serve with icing sugar. If you're even lazier, just serve the noodles with ground poppy-seed and sifted icing sugar. In summer you can make dumplings with plum. For this you need as many smaller plums as many squares you’ve got. Remove the seeds and add a scant teaspoon of sugar and a pinch of cinnamon in the place of the seeds. Put one on each square and proceed as above. Freezes very well, but only cooked (without rolling them in breadcrumbs).