Plum Dumplings by Pavel Berky

Wash the plums, cut them in half, and remove the pits. Place them in a bowl and sugar them well.

Heat a pan and arrange the sugared plums cut-side down. Pour in about 100 ml of water and let the plums simmer lightly. Do not turn them; just wait until the liquid in the pan reduces. Then remove the pan from the heat and let the plums cool completely. This way, they will gain a much more intense flavor and be juicier.

Mash the potatoes, cooked and cooled the day before, into a lump-free purée. You can also finely grate them on a grater.