Zwetschgenknödel

Ingredients

• 400 g potatoes (starchy, boiling)
• 100 g flour
• 2 tbsp semolina
• 1 tbsp butter
• 1 egg yolk
• 2 tbsp sugar
• Salt
• 12 plum cherries
• 12 pieces cube sugar
• 150 g butter
• 100 g breadcrumbs
• 3 tbsp powdered sugar
• 250 ml milk
• 250 ml Whipping Cream
• 1 vanilla pod
• 5 egg yolks
• 100 g sugar

Instructions

1. 1.

   Whisk the milk and cream with the vanilla pod and scraped seeds, then bring to a boil.

2. 2.

   Beat the egg yolk with the sugar in a bowl until creamy. Stir the hot cream-milk into the yolk mixture, pour everything back into the pot, and whisk over low heat to thicken into a sauce without boiling.

3. 3.

   Strain the vanilla sauce through a sieve, let it cool while dusting the surface thinly with sugar so no skin forms.

4. 4.

   Wash potatoes and cook them with skins on for about 25 minutes. Drain, shock briefly in ice water, peel, and press hot through a potato masher. Let the mash cool.

5. 5.

   Then fold flour, semolina, butter, sugar, egg yolk, and a pinch of salt into the potato mash and let the dough rest for another 20 minutes.

6. 6.

   Wash plums, cut them open so the pit can be removed, replace it with a cube of sugar instead.

7. 7.

   On a floured surface shape the potato dough into a roll about 5 cm thick, slice into 12 equal pieces, flatten slightly, place one plum on each and form into dumplings.

8. 8.

   Drop the dumplings into boiling water and let them cook for about 20 minutes, occasionally nudging so they rotate.

9. 9.

   Melt butter in a large pan and fry breadcrumbs until golden brown; set aside.

10. 10.

    Lift finished dumplings, drain, and coat them in the breadcrumb butter. Plate and dust with powdered sugar, serve immediately with vanilla sauce.