Plum Dumplings

To prepare the plum dumplings, start by taking the plums and pitting them with a knife 1. If you are using rather dry dried plums, soak them in warm water to rehydrate, then gently squeeze them and only then pit them. After this procedure, set the plums aside. Wash the potatoes thoroughly under fresh running water and boil them whole with the skin in plenty of salted water 2. After 40-45 minutes, check if the potatoes are cooked by pricking them with a fork; if the potatoes are soft and well-cooked, turn off the heat and gently drain them from the water; then peel them while still hot 3.

Subsequently, pass them through a food mill or potato ricer 4 and place the puree in the stand mixer. Add the room temperature butter in pieces and start the paddle attachment 5 (if you don't have a stand mixer, work the dough on a work surface with your hands); when you have obtained a homogeneous mixture, transfer the potato puree to a work surface 6.

Then add the grated Parmigiano Reggiano 7, the egg yolk, and the flour 8; gently mix everything with a spatula for 5-6 minutes at most without kneading excessively 9, until you get a soft and consistent mixture. If the dough is too soft or sticky, add another tablespoon of flour (the result depends a lot on the type of potatoes you used). Meanwhile, put a pot with plenty of salted water on the stove, which will be used for cooking the dumplings.

Divide the dough into 12 equal parts weighing 60 grams each and form balls that you will then flatten in the palm of your hands, thus obtaining discs. Once this step is complete, place a pitted plum in the center of each disc in which you will also place half a sugar cube (or a small teaspoon of sugar) 10. Gently close each disc with your hands 11 until you form equally sized balls 12.

Repeat the operation and, when you have finished, place the plum dumplings you have obtained on a tray lined with parchment paper 13. When the water has reached a boil, boil the dumplings 14 and drain them as they float to the surface 15;

then cool them in cold water, immersing them with a skimmer 16. Now proceed to the preparation of the breading: in a bowl pour the breadcrumbs, brown sugar 17, cinnamon 18, then mix them well with a spoon.

Gently pass the plum dumplings in the breading you have obtained 19, making sure it adheres well evenly 20. Repeat the operation and place the breaded dumplings on a tray 21.

Finally, put a non-stick pan on the stove with the butter 22; once melted, you can decide whether to sprinkle the plum dumplings with the melted butter 23 or sauté them in the pan until they are golden brown 24. Another variant consists of browning the breadcrumbs with the butter and cinnamon, then tossing the dumplings in it for a few seconds to flavor them. Serve the plum dumplings hot immediately.