Potato Plum Dumplings with Plum Sauce

To make potato plum dumplings, start by peeling and halving 1 kg of Desiree potatoes, then cook them in salted water until tender. Drain and pass the potatoes through a sieve or ricer. Mix in 125g of melted unsalted butter, 1 kg of plain flour, and 1 lightly beaten egg to form a dough. Flatten pieces of dough, place a fresh dry plum in the center, and seal them. Cook the dumplings in boiling water until they float, then bake them with melted butter for a delicious finish.

Unfortunately, traditional potato plum dumplings are not gluten-free due to the use of plain flour. However, you can substitute the plain flour with a gluten-free flour blend to make a gluten-free version. Just be sure to check the packaging for any additional binding agents that might be needed to achieve the right dough consistency.

If you don't have Chambord, you can substitute it with any other berry liqueur, such as raspberry or blackberry liqueur, to maintain a similar flavor profile. Alternatively, you can use a splash of vanilla extract or omit the alcohol altogether and add a bit more sugar to balance the tartness of the plums.

To store leftover potato plum dumplings, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them. Just make sure to separate the dumplings with parchment paper to prevent sticking. When ready to eat, reheat them in boiling water or bake them until warmed through.

Potato plum dumplings are a delightful dessert on their own, but they pair wonderfully with a scoop of vanilla ice cream or whipped cream for added richness. You can also serve them alongside a light fruit salad or a dollop of yogurt to balance the sweetness of the dumplings and plum sauce.