Raspberry Dumplings

Thoroughly wash the potatoes.

Cook the potatoes in salted water for 20–30 minutes until soft.

Drain the potatoes, peel them and, while still hot, press them through a potato ricer.

Add the egg yolk and 1 tbsp butter to the potato mixture and briefly knead together.

Let the potato mixture cool.

Knead the flour and a pinch of salt into the potato mixture until a smooth dough forms.

Bring plenty of salted water to a boil in a large pot.

Roll out the potato dough on a floured surface and cut into 8 equally sized squares.

Fill each raspberry with a teaspoon of raspberry jam.

Place two filled raspberries in the center of each dough square, fold the dough around them and shape into dumplings.

Gently place the dumplings into the simmering salted water and let them cook for about 15 minutes.

Toast the breadcrumbs in butter until golden brown, then mix with sugar and cinnamon.

Lift the dumplings out with a slotted spoon, let them drain well and roll them in the cinnamon-sugar breadcrumbs.