Wonderful prelude to fall, spiced up with combination of flavours that will make you fall in love with this dessert. Cover these little bundles of joy with plum syrup and dream away…


For plum syrup:

  • 215 gr plums
  • 80 gr. Sugar
  • 25 gr butter
  • 1 tsp cinnamon
  • a pinch of ground cloves


For potato dough:

  • 230 gr potatoes
  • 1 egg
  • 40 gr flour
  • 1 tbsp vegetable oil


For coating:

  • 15 gr butter
  • 20 gr sugar
  • 70 gr bread crumbs (store bought)


First step is to make syrup.

Wash plums and pit them. Put butter, plums, sugar, cinnamon and ground cloves in a pot.


Cook on medium heat for about 5 minutes.

Set aside and allow to cool.


Wash potatoes and put them in a pot with 1 liter of water. Bring it to boil, then reduce heat to medium and cook for 20 minutes or until fork can easily go through potato. Let them cool for 5 minutes.

In a meantime beat an egg.

Peel potatoes using fork and knife. Mash them through potato masher. Add one pinch of salt and a drop of oil, 40 gr flour and egg.


Knead the dough first with spoon and then using your hands. Dough should be sticky. Don’t add more flour except for dusting a little, as it will become hard when cooked.


Divide dough in 4 pieces, flat each piece with your hand and put one half (or whole plum , depends on the size of a plum) in it.


Make little dough balls.


Put 1.5 liters water in a pot. When water starts boiling, reduce heat to medium and put dumplings in. Cook until they rise to the surface.

Put butter in a frying pan. When it has melted add bread crumbs and sugar.


Fry on a medium heat for about 2 minutes stirring constantly. Put the dumplings in and fry them for about 1 minute on each side, until they are lightly coated.