Zwetschgenknoedel [0000797]

Ingredients:

2 cups mashed potatoes (cooked and cooled)
1 1/2 cups gluten-free all-purpose flour
2 large eggs
12 plums, pitted and halved
12 sugar cubes
1/4 cup unsalted butter
1/4 cup gluten-free breadcrumbs
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon

Instructions:

In a large mixing bowl, combine the mashed potatoes, gluten-free all-purpose flour, and eggs. Knead the mixture into a smooth dough. If it's too sticky, add a little more flour.

Divide the dough into 12 equal portions and flatten each portion in your hand to form a small disc.

Place a sugar cube in the center of each halved plum and press them together.

Encase each stuffed plum with a portion of the potato dough, ensuring there are no openings.

Bring a large pot of salted water to a boil.

Carefully place the plum dumplings into the boiling water. Boil for about 15-20 minutes, or until they float to the surface.

While the dumplings are cooking, melt the unsalted butter in a pan over low heat. Add the gluten-free breadcrumbs and cook until they are golden brown.

In a small bowl, mix together the granulated sugar and ground cinnamon.

Remove the cooked plum dumplings from the boiling water using a slotted spoon and let them drain briefly.

Roll each dumpling in the toasted breadcrumbs and then in the cinnamon-sugar mixture.

Serve your gluten-free German Vuladen warm as a delightful dessert or snack!