requires lots of flour. Whatever you do, don’t skip the brown-
sugar bread crumbs at the end! They’re what give the dumplings
their doughnut-like appearance and also contribute necessary
sweetness and texture.
5 or 6 medium to large Yukon Gold potatoes, peeled and
quartered
2 large eggs
2½ cups all-purpose flour, plus quite a bit more (you’ll see)
2 pinches of kosher salt
20 small Italian plums, pitted, or
5 regular plums, pitted and quartered
20 sugar cubes
4 tablespoons (½ stick) unsalted butter
¼ cup dark brown sugar
A pinch of cinnamon (optional)
1½ cups store-bought unseasoned bread crumbs
In a large pot, cover the potatoes with an inch or two of cold
water. Bring the pot to a boil on high heat, lower to a simmer, and
cook until the potatoes are very tender (you want to be able to rice
them easily), about 20 minutes.
Strain the potatoes in a colander and cover them with a dish
towel for a minute or two, which will steam them a bit more.
Using a ricer*, rice them into a large bowl.
To the potatoes, add the eggs, the 2½ cups of flour, and the