Poppy Seed Butter Dumplings with Prunes

Ingredients

• 60 g ground poppy seeds
• 2 tbsp butter
• 2 tbsp brown sugar
• 0.5 tsp cinnamon
• fine lemon zest (for garnish)
• powdered sugar
• 400 g starchy sweet potatoes
• 100 g whole wheat flour
• 2 tbsp semolina
• 1 tbsp softened butter
• 6 tbsp sugar
• 1 egg yolk
• Salt
• 12 ripe prunes
• 12 cubes of sugar

Instructions

1. 1.

   Wash the potatoes and cook them with skins on for about 25 minutes until tender, drain, let steam briefly, then peel and press hot through a potato ricer onto a work surface. Let the potato mash cool. Add flour, semolina, butter, 2 tbsp sugar, egg yolk, and a pinch of salt to the mashed potatoes and quickly knead into a homogeneous dough.

2. 2.

   Let the dough rest for about 20 minutes. Meanwhile wash the prunes, cut them open so the pit can be removed, replace it with a cube of sugar. On a floured surface roll the potato dough into a ~5 cm thick log, slice into 12 equal pieces, flatten slightly, place one prune on each piece and shape into dumplings. Ensure the dough seals tightly around each prune without cracks.

3. 3.

   Place the dumplings in boiling water and let them cook for about 20 minutes, occasionally nudging so they rotate. While they boil, toast the poppy seeds with sugar in a dry pan, set aside, then add butter and cinnamon. Remove the dumplings with a slotted spoon, drain briefly, and serve on plates topped with the poppy seed butter. Sprinkle powdered sugar and lemon zest before serving.