- 1 kg of starchy potatoes (cooked a day before and mashed while they are still warm)
- 1 cup of wheat flour + 1 more cup to add while rolling
- A big bowl of plums (cut in half and pitted)

METHOD:

1. I cook peeled potatoes a day before in salted water, mash them after cooking and leave them cold

2. Next day I sprinkle the cooking surface with flour, transfer potatoes to it, and add 1 cup of flour partly

3. Next, I knead the dough slowly. It takes time to extract as much starch as possible. Potatoes and flour must be well combined; the dough must be sticky but come off your hand

4. I then divide the dough into parts, still sprinkling more flour on them. I roll each and then cut them into equal pieces, moving a flat circle from them. I put one plum in each of them, close the dough around it and roll it in the flour on the table

5. While making little balls, I bring salted water to a boil

6. Bring the dumpling to the hot water and then boil each for around 5 mins from the moment the dumpling comes out to the top of the boiling water

7. Take them out of the pot and put a bit of oil on them, so they don't stick together

8. The typical polish way of serving them is with sour cream and sugar. However, I like them most with burned butter and fennel flowers.

9. Bon appetit

10. For the next day, you can heat them in a pan with a bit of butter to make them more crispy and get a deeper taste