Plum Dumplings

Ingredients

• 600 g potatoes (starchy variety)
• 60 g soft butter
• 60 g wheat semolina
• 1 pinch salt
• 0.5 vanilla pod (scraped interior)
• 0.5 untreated lemon (zest grated)
• 1 egg
• 120 g flour
• 12 pitted plums
• 12 pieces cube sugar
• 400 g yellow peaches
• 50 g sugar
• 150 ml Muscat wine
• 0.25 tsp finely grated ginger
• 20 ml peach liqueur
• 100 g butter
• 120 g breadcrumbs
• powdered sugar (for dusting)

Instructions

1. 1.

   Wash the potatoes, drain well and wrap in foil. Bake in a preheated oven at 200°C for 1 hour. Remove the potatoes, peel, press through a potato masher onto a work surface and let cool. Press a hollow in the middle of the potato mash, add the soft butter, semolina, salt, vanilla, lemon zest and egg. Work with hand, sift flour over it. Knead into a smooth dough – if needed add more flour – and rest for 15 minutes.

2. 2.

   Fill each plum with a cube of sugar. Briefly blanch peaches, shock in cold water, then peel, halve and remove the stone. Cut 100 g peach flesh into small cubes. Roughly chop the remaining peach flesh. Add sugar and wine to a saucepan and heat until sugar dissolves. Add ginger and chopped fruit, simmer for 10 minutes. Blend with immersion blender, strain through sieve. If sauce is too thick add more wine. Stir in liqueur, fold in peach cubes and cool.

3. 3.

   Divide dough into 12 equal pieces. Flatten one piece between floured hands. Place a plum inside, press around it and roll into a ball. Repeat for remaining dumplings. Drop dumplings into lightly salted, boiling water. When water boils again reduce heat. Cook dumplings for 10-12 minutes until they rise to the surface.

4. 4.

   Melt butter in a pan and fry breadcrumbs constantly until golden brown.

5. 5.

   Lift dumplings with a slotted spoon, shock in cold water, drain and coat in toasted crumbs. Serve on plates with sauce and dust with powdered sugar.