Press the potatoes while still warm. Knead strained flour, salt, potatoes and eggs into a dough. Form dough into a roll, cut small pieces into small pieces. Press dough pieces flat, put plums on top and form dumplings. The dough casing should be no more than 1/2 cm thick. Place the dumplings in a buttered baking pan. Bake in a heated oven at 200 °C for 45-60 minutes on the middle shelf. Dumplings should be brown and crispy.
For the caramel sauce, melt granulated sugar completely in a saucepan over low heat until sugar is brown and liquid (caramelized). Add whipping cream and make until caramel is dissolved.
Pour the caramel sauce over the finished dumplings and leave in the oven for a few more minutes. Arrange baked Mühlviertler plum dumplings with caramel sauce on plates.
Margit Schuetz-Eibl from Rohrbach