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1
In a sauce pan cook potatoes with skin on until fork tender.
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2
When cool enough to touch peel the potato.
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3
Rice or finely grate into a bowl.
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4
Add the flour, egg plus one yolk and a pinch of salt.
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5
Knead into a dough.
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6
Working on a WELL floured work surface roll the dough out fairly thin (the dough does get a bit sticky when rolling so make sure you have enough flour underneath, you can always shake off any access).
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7
Use a 3-inch round cookie cutter and cut circles.
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8
In the middle of each circle place a 1/2 teaspoon of plum butter (not too much because is may leak out the sides).
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9
In a small bowl beat the egg white to make an egg wash.
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10
Brush a little of the egg was around the edge of each dumpling.
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11
Fold each dumpling in half, and press edges together with fingers to make sure it is sealed (I always keep a small bowl of flour beside me when pinching to dip my fingers when it gets too sticky).
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12
In a large pot of boiling water add 10 - 12 dumplings at a time and cook for about 5 minutes.
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13
Remove dumplings with a slotted spoon into bowl of ice water (just to shock them it prevents sticking) then to a colander or somewhere where all the water can drip off.
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14
In a pan melt butter and oil add the dumpling a few at a time to ever so slightly brown.
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15
Pockets can be sprinkled with cinnamon and sugar or icing sugar.
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16
I mix sugar and cinnamon and sprinkle it on with my fingers then pour a little whipping cream (about 1 tbsp for 4).
