Ingredients for 25 dumplings

½ tsp rum extract
1 kg Russet potatoes
1 tsp cinnamon
1 tsp vanilla extract
2 eggs
2 Tbsps sunflower oil
6 Tbsps dates sugar (or sucanat/brown sugar)
25 plums, pitted
250 g whole wheat flour (or gluten free flour)

Garnish:

2 Tbsps sunflower oil
150 g breadcrumbs (or gluten-free breadcrumbs)
honey or maple syrup

Directions

Start by boiling the unpeeled potatoes in a pot of water. After they are boiled, remove them from the water and let them cool for a couple of minutes, then peel them under cold water and mash them.

Put the mashed potatoes in a large bowl and add the beaten eggs, oil and flour. Mix all ingredients together until you get a sticky and smooth dough.

Mix the cinnamon, vanilla, rum extracts and dates sugar in a small bowl. Add ½ teaspoon of this mixture into the middle of each plum.

Heat the oil in a small skillet. Add the breadcrumbs and toast them for 5 minutes. Remove from heat and put them on a large plate.

Divide the dough in two.

Roll the dough and cut it into dumpling-size portions. Take each portion and form a small ball. Flatten the ball and place the plum into the center, then remake the ball with the plum inside.

Tip: You must have flour on your hands all the time, so the dough won’t stick to your fingers.

Boil some water in a large pot. Add a pinch of sea salt. When the water has reached boiling point, place some dumplings inside. Be careful, if the dumplings stick to the bottom of the pot all you need to do is to shake it a little bit.

Let them boil for 5 minutes. When ready, they will rise from the bottom of the pot.

Remove them from the water using a slotted spoon and roll them in the breadcrumbs.

Serve with honey (or other healthy syrup) on top.