Dumplings with plums

Dumplings with plums

Canederli con prugne

By
From
The Collection
Makes
8
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
8 ripe plums, pitted, about 500g
8 sugar cubes
2 tablespoons dried breadcrumbs
50g butter
ground cinnamon
icing sugar, for dusting

Dough

Quantity Ingredient
500g floury potatoes
salt
4 tablespoons caster sugar
100g plain flour
1 egg yolk

Method

  1. To make the dough, boil the potatoes in salted water until tender, then drain and remove the skins. Pass through a sieve or potato ricer into a bowl. Add the sugar, flour, egg yolk and a pinch of salt to the potato purée and mix to a smooth, pliable dough.
  2. Take a small handful of dough (enough to coat a plum), and flatten it in your hand. Place a plum in the middle, and put a sugar cube into the plum cavity. Fold the dough around the plum to enclose and form a dumpling, making sure it’s sealed all around. Do the same with the remaining plums, sugar cubes and dough.
  3. Cook the dumplings in 2 or 3 batches. Bring a large pan of water to the boil, plunge the dumplings in and cook for a few minutes, just until they rise to the surface. Scoop them out with a slotted spoon and keep warm while you cook the rest.
  4. Fry the breadcrumbs in the butter until golden brown, then flavour with a large pinch of cinnamon to taste. Sprinkle this spicy mixture on top of the dumplings and serve hot, dusted with icing sugar.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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