IMAGES: JOE WOODHOUSE; OLA O. SMIT


STARTERS


Most likely dating back to the days of the Austro- Hungarian Empire, these fruit dumplings are eaten across much of Central and Eastern Europe. Potato dough might seem an unusual choice for a sweet dish, however the mashed tubers add texture rather than taste, and the flavour comes from the fruit it encases. For this reason, it’s essential to use ripe and in-season, good- quality fruit. If decent plums aren’t available, give peaches or apricots a go. You could also try replacing them with two or three blackberries or pitted cherries per dumpling.


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Potato-dough dumplings with plums and honey by Olia Hercules 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 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. 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


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together. Wrap in cling film and leave in the fridge to rest for about 20 mins. Flour the work surface once more,


then roll the dough into a sausage shape using your hands. Cut into 12 pieces, each around 40g. 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). 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)


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