|400 g||Floury boiling potatoes|
|200 g||Wheat Flour Type 405|
|50 g||Soft wheat semolina|
|150 g||Plum Mush|
|100 g||Breadcrumbs flour|
For Powidltascherl, use a type of potato that is as floury as possible. Boil the potatoes, peel them and press them hot through a potato press. Allow the potato mixture to cool. Knead soft butter, flour, soft wheat semolina, a pinch of salt and egg yolk (keep egg white) under the potato mass. Depending on the size of the egg yolk, add some flour to the dough. Roll out the dough on a floured work surface to a thickness of approx. 5 mm. Use a glass to cut out circles about the size of a palm of your hand. Lightly flour the dough in between. Mix plum puree (Powidl) with rum and cinnamon. Do not use too much rum so that the plum puree (Powidl) does not become too thin. Place 1 teaspoon plum puree (Powidl) in the middle of each dough circle. Brush the edges with beaten egg whites and fold the dough circles to a half circle. Press on edges well. In a large pot bring enough salt water to the boil. Switch down the temperature so that the water only boils. Add Powidltascherl to the water in portions. As soon as the Powidltascherl float, take out with a Schaumkelle and warm up, until all Powidltascherl are finished. Heat butter in a coated pan and fry breadcrumbs in flour. Turn the Powidltascherl in the butter crumbs and serve hot. If you like, sprinkle the Powidltascherl with powdered sugar.