Fluffy Dumplings with Custard and Cottage Cheese

The plump dumplings with jam and cottage cheese represent the perfect harmony between a savoury and sweet dish. There are disputes about the origin of the hairy dumplings, some say they come from the Krkonoše Mountains, others say they come from the Šumava Mountains. In any case, they get their name from the small layer of precipitated starch that forms on their surface and resembles hairs. The base of the dumplings is potato, a versatile ingredient, which in this recipe is enhanced with a sauce made from plum jam.

Ingredients:

300 g of potatoes 100 g of wholemeal flour 2 pcs oats semolina (as needed and consistency of dough) powdered sugar (for sprinkling) plum jam butter (for pouring) hard curd cream

Procedure:

Cook half of the potatoes in their skins and, when cool, finely grate them together with the other, raw half. The raw potatoes should be wrung out. Stir the egg and flour into the potatoes thus prepared and form a compact dough, which makes larger balls.

Cook the dumplings in lightly salted water for about 5-6 minutes.

Make the sauce by mixing together the powders and rum, which are heated together.

When serving, first top the dumplings with the melted butter, sprinkle with icing sugar, pour the sauce from the puddings over the dumplings, and finally sprinkle with the cottage cheese.

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