Peel the potatoes and press them through a press. Knead with flour, butter, egg and a pinch of salt – add more flour if necessary until the dough no longer sticks.
Wash and dry sweet cherries. Heat water in a large pot.
In the meantime, using floured hands, coat each cherry with the potato dough so that no cracks are visible. To do this, press a small portion of potato dough into your hand and place a cherry on top.
Then cover it with the dough and roll it in your hands.
Using a skimmer, place the dumplings in the boiling water. Turn the heat down a little from the stove so that water is no longer boiling, but only simmering. The dumplings are done when they float to the top.
In a large skillet, melt 15 grams of butter and pour in enough bread crumbs to thinly coat the bottom of the pan.
When these begin to bubble, first add half of the well-drained dumplings to the pan and toss over medium heat until they have a nice golden brown crust.
Do the same with the second half. Mix sugar with cinnamon to taste and serve with the dumplings.
Tips: Be careful, the dumplings are very hot inside! We always let them cool a bit before rolling them in the cinnamon-sugar mixture and enjoying. The dumplings freeze well.
Only after thawing are they cooked in water as described above. Of course, it is a matter of taste how much butter and breadcrumbs you use for turning them in the pan. This amount is sufficient for us personally and serves only as a guide.
