Ingredients for 6-8 Pockets
For the potato dough
- 400 g starchy potatoes
- 120 g plain flour
- 30 g fine semolina
- 30 g butter
- 2 egg yolks (or 1 whole egg)
- a pinch of salt
- grated lemon zest
For the filling
- 125 g plum jam
- 1 dash of STROH 40
- ground cinnamon
Additionally
- 2 l water
- 1 pinch salt
- flour for dusting
- 1 whisked egg
- breadcrumbs fried in butter
- icing sugar for sprinkling
Preparation
- For the potato dough, cook the potatoes with the skin on.
- Once they are cooked, drain the water, peel the potatoes, and press them through a sieve or a potato ricer while still hot. Let them cool completely before further preparation of the dough.
- In a stand mixer, combine the cooled mashed potatoes, salt, lemon zest, flour, semolina, fat (not melted), and egg yolks. Knead the mixture until a dough forms.
- Shape the dough into a ball and let it rest on a floured board for 30 minutes. If the dough is too soft, you can knead in some more flour or semolina. If it is too firm, add more egg yolks or eggs to loosen it.
- Mix the plum jam, STROH, and cinnamon together and adjust the taste.
- Roll out the potato dough on a floured board to about 3 mm thickness. Use a round cutter (8 cm in diameter) to cut out circles.
- Place 1 tablespoon of the plum jam mixture in the center of each circle.
- Brush the edges of the dough with beaten egg and fold the dough over the filling, pressing it down to create semi-circular pockets.
- Place the plum jam pockets in boiling salted water. After about 1 minute, carefully lift the pockets from the bottom of the pot using a slotted spoon.
- Once the pockets float to the surface, let them cook for another minute, then remove them with the slotted spoon.
- Briefly rinse the pockets in cold water and then roll them in lightly toasted buttered breadcrumbs.
- Serve immediately, dusted with icing sugar.
