Gluten-Free Plum Dumplings

Recipe by Éva Szabolcs Ujhelyi

INGREDIENTS

• Potatoes – 7 medium potatoes, about 1.2 kg raw
• Magic Mills Sorghum Grist – 3 tablespoons
• Salt – 2 teaspoons
• Eggs – 3 pcs
• Magic Mills UniMix Universal Flour Mix – 350 g
• Gluten-free breadcrumbs – 150 g

For the filling:

• Plum – about 15 pcs (small or medium size)
• Cinnamon powder with icing sugar – 100 g

PREPARATION

1. Boil the potatoes in their skins until soft. Peel them and mash them with a potato masher, then let them cool thoroughly.
2. Once the potatoes have cooled, mix in all the other ingredients and knead the dough for a few minutes, then let it rest for 5 minutes. Knead it again briefly afterward.
3. Dust the rolling board with a thin layer of flour. Roll out the dough to a thickness of 0.5-1 cm. Cut it into approximately 10×10 cm squares. Any leftover dough can be re-kneaded and rolled out, so there is no waste.
4. Sprinkle a little cinnamon sugar on the squares and place a washed, halved plum (pit removed) on top. Then, take the four corners of the square and gently pinch the dough together, making sure the dough completely covers the plum to prevent it from boiling out during cooking. Carefully shape the dough into dumplings, ensuring the plum does not protrude.
5. Meanwhile, bring about 4 liters of lightly salted water to a boil. Once boiling, add the dumplings. After the water returns to a boil and the dumplings float to the surface, they are cooked. Do not stir the water while cooking as the dumplings might break apart. Once cooked, carefully drain off the hot water. Remove the dumplings with a slotted spoon and let them drain well.
6. While the dumplings are draining, heat oil in a pan. Toast the breadcrumbs in the oil over low heat until golden brown, which takes a few minutes.
7. Roll each drained dumpling in the toasted breadcrumbs. Do not shake them; instead, roll them by moving the pan. Place the breadcrumb-coated dumplings in a serving dish.