Potato-dough dumplings with plums and honey

MAKES: 12 DUMPLINGS TAKES: 1 HR 15 MINS

INGREDIENTS

300g King Edward or Maris Piper potatoes, peeled and cut into chunks

1 egg

150g plain

flour fine semolina or polenta, for sprinkling

6 plums, halved and stones removed

50g brown sugar crème fraîche and runny honey or maple syrup, to serve

METHOD

1 Cook the potatoes in a pan of salted boiling water until very soft, then drain and mash really well, ensuring it’s as smooth as possible.

2 Mix the egg, mashed potatoes and a pinch each of salt and sugar in a bowl, then fold in the flour to make a wet dough. Gently knead the dough on a generously floured work surface, incorporating more flour to bring it all together. Wrap in cling film and leave in the fridge to rest for about 20 mins.

3 Flour the work surface once more, then roll the dough into a sausage shape using your hands. Cut into 12 pieces, each around 40g.

4 Sprinkle a large plate or tray with the semolina or polenta. Roll out the first piece of dough into a circle around 10cm in diameter, then put a plum half in the middle and sprinkle with the brown sugar. Fold the dough around the plum, pressing the edges together to make a crescent-shaped dumpling, then place it seam-side down on a plate or tray. Repeat with the remaining dough and plums (keep the dough and dumplings covered with a damp tea towel while you work, so they don’t dry out).

5 Cook the dumplings, six at a time, in a large pan of boiling water for about 6 mins, or until they float. Serve with the crème fraîche and honey or maple syrup.

Taken from Summer Kitchens by Olia Hercules (£26, Bloomsbury Publishing)