Free-From Plum Dumplings

The taste of childhood — without gluten, sugar, eggs, or dairy

INGREDIENTS

For the dough:

• Potatoes – 800 grams
• Psyllium husk – 2 heaping tablespoons
• Water – 100 ml
• Salt – 5 grams
• Magic Mills UniMix gluten-free flour blend – 150 grams

For the filling and coating:

• Plums – 10 pcs, halved or quartered
• Ground cinnamon mixed with a sugar substitute (e.g. erythritol or xylitol) – 100 grams
• Gluten-free breadcrumbs (sugar-free and dairy-free) – 150 grams

PREPARATION

1. Bake the potatoes whole, with the skin on, until tender. Once baked and slightly cooled, scoop out the flesh using a spoon. Mash the potatoes with a ricer or masher and let them cool completely.
2. Meanwhile, prepare the egg substitute: mix 2 heaping tablespoons of psyllium husk with 100 ml of water and let it sit for 10 minutes. It will form a gel-like consistency.
3. Once the potatoes have cooled, combine them with the psyllium mixture, salt, and gluten-free flour. Knead into a dough within a few minutes, then let it rest for 5 minutes.
4. Knead the dough lightly again. Lightly flour your work surface and roll the dough out into a sheet about 0.5–1 cm thick. Cut into roughly 10×10 cm squares. You can re-roll any leftover dough to avoid waste.
5. Sprinkle a small amount of cinnamon mixed with sugar substitute onto each square, then place a halved, pitted plum in the center. Bring the four corners of each square together and gently pinch to seal. Make sure the plum is fully enclosed to prevent it from leaking during cooking. Using light hands, form round dumplings, making sure the fruit doesn’t peek through.
6. Meanwhile, bring about 4 liters of lightly salted water to a boil. Once boiling, carefully add the dumplings. When the water returns to a boil and the dumplings float to the surface, they are cooked through. Do not stir the water, as the dumplings may break apart.
7. Once done, gently drain the dumplings. Remove them with a strainer and let them drain thoroughly.
8. While they are draining, heat some oil in a pan and toast the breadcrumbs over low heat until golden brown, stirring occasionally.
9. Roll each dumpling in the toasted breadcrumbs by gently moving the pan to coat them evenly — avoid shaking. Place the finished dumplings in a serving dish.