Plum Dumplings with Poppyseed Sauce
For the dough: Cook potatoes as normal, peel quickly while still hot and allow to evaporate and cool.
For the filling: Meanwhile, rinse plums and remove seeds. Fill each plum with one sugar cube.
In a large pot bring lightly salted water to a boil.
Mix about 2/3 of the flour and salt loosely with cooked mashed potatoes. Beat eggs, mix in with a fork and squeeze everything quickly into a dough. As required, use remaining flour on work surface. Shape dough into a roll and cut it into slices so that each plum can be thinly encased.
Wrap fruit in a thin layer of dough, reshape and cook for about 5 minutes in boiling salted water.
For garnish: Meanwhile, melt butter in a pan. Add poppy seeds with cinnamon and sugar and heat briefly over medium heat.
Remove dumplings from the water with a slotted spoon. Sprinkle with poppy mixture and powdered sugar and serve.