Plum Dumplings with Orange Sauce
Spoonsparrow plum dumplings with orange sauce delight with plenty of fiber, potassium and vitamin B6.
Ingredients
- 1 kg mostly waxy potatoes
- Salt
- 1 Organic Orange
- 3 tsp starch
- 300 ml milk (1.5% fat)
- 70 g raw cane sugar
- 0.5 Vanilla pod
- 1 kg plums or damsons (about 18 pieces)
- 1 egg
- 125 g whole grain semolina
- 200 g Spelt flour Type 1050
- 3 tsp cinnamon
- 2 tsp poppy seeds
- 60 g Butter
Instructions
-
1.
Wash potatoes and boil in salted water for 20–25 minutes. Drain, peel, and mash with a potato ricer or very finely with a masher into a large bowl. Let cool for 10 minutes.
-
2.
Meanwhile, wash the orange hot, dry it, and grate 2 tsp of zest. Halve the orange and juice; you should get about 100 ml.
-
3.
Whisk 2 tbsp orange juice with starch in a small bowl.
-
4.
Bring remaining orange juice, milk, 2 tsp sugar and zest to a boil in a small pot. Split the vanilla pod lengthwise, scrape out the seeds with a knife and add to the pot. Stir in the mixed starch into the orange milk and set aside.
-
5.
Wash plums and dry them. (Note: do not pit the plums, otherwise fruit juice will leak and make the dough too wet.)
-
6.
Beat egg, semolina and 150 g flour with the dough hooks of a hand mixer into the mashed potatoes.
-
7.
On a floured work surface roll the dough in portions about 5 mm thick. Using a dough cutter or knife cut out roughly 18 squares about 10×10 cm each.
-
8.
Lift a square with a knife and, with floured hands, wrap one plum in a piece of dough; be careful to avoid holes and seams. Place the dumplings on a floured board.
-
9.
Fill a wide pot with water and salt well. Bring to a boil and drop the dumplings into the water so they lie side by side. Reduce heat and simmer covered for 15–20 minutes; do not let them boil.
-
10.
Meanwhile, mix cinnamon and remaining sugar. Toast poppy seeds in a small pan without fat until fragrant. Then add butter and lightly brown it.
-
11.
Heat the orange sauce briefly again and ladle onto plates. Use a slotted spoon to lift dumplings from the water and place on top of the sauce. Spoon 1 tbsp poppy seed butter over each. Sprinkle with cinnamon sugar and serve.
