Kartoffel-Zwetschgenknödel
Potato plum dumplings are a recipe with fresh ingredients from the stone fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g starchy cooking potatoes
- 100 g flour
- 2 tbsp semolina
- 1 Tbsp soft butter
- 1 egg yolk
- 2 tbsp sugar
- Salt
- 12 ripe plums
- 12 pieces cube sugar
- 150 g butter
- 100 g breadcrumbs
Instructions
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1.
Wash potatoes and cook with skins for about 25 minutes, drain, let steam briefly, peel and press hot through a potato masher. Let the mash cool.
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2.
Work flour, semolina, butter, sugar, egg yolk and a pinch of salt into the mashed potatoes and let the dough rest for 20 minutes.
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3.
Wash plums, cut open so the pit can be removed, extract it and instead insert a cube of sugar.
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4.
On a floured surface shape the potato dough into a roughly 5 cm thick log, cut into 12 equal slices, flatten slightly and top each with a plum, forming dumplings.
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5.
Drop dumplings into boiling water and let them cook for about 20 minutes, nudging occasionally so they turn.
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6.
Melt butter in a large pan and fry breadcrumbs until golden brown; set aside.
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7.
Remove finished dumplings with a slotted spoon, drain, coat in breadcrumb butter. Plate immediately, serve hot and optionally drizzle vanilla sauce.
