---
servings: 6
---
>> [auto scale]: true

Cook @potatoes{800%g}(cooking, waxy), then let it cool down completely.

Mix in @flour{350%g}, starting with half (you might need less than the total amount), a pinch of @-salt and @eggs{2}(large) in a #bowl.

Pour it to the countertop and knead it until smooth and bouncy.

Cut the dough in half, then roll it thin.

Place the filling (traditionally @plum jam{}(dense, dry)) on the bottom half of the sheet in dollops, then fold the top half over it.

Pour @breadcrumbs{200%g} in a pan and dry-toast until golden brown, then add @butter{1%tbsp}.

Set a #pot of salted water to boil. Once at a simmer, put some derelye and cook until they rise to top, about ~{2-3%minutes}.

Once done, roll the dumplings in the @&(~2)breadcrumbs{} and serve with @sour cream{} and @powdered sugar{}.