Austrian Zwetschgenknödel (Plum Dumplings)

Method

1. In a bowl, mix flour, egg, milk, salt, and butter to form a smooth dough.
2. Knead the dough for 5 minutes until smooth.
3. Cover and let rest for 30 minutes.
4. Divide the dough into small portions and roll into balls.
5. Place a small amount of plum compote in the center of each ball, fold, and seal.
6. Boil in salted water until they float to the surface.
7. Drain and dust with powdered sugar before serving.