Plum Dumplings

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Ingredients

400 g	potatoes, peeled and diced
250 g	curd cheese
12	plums, ripe and stones removed
60 g	marzipan
1	lemon, grated peel
35 g	flour
30 g	semolina
40 g	sugar
1	egg
1 pinch(es)	salt
200 g	sugar
3 l	water
	For the sauce:
80 g	breadcrumbs
80 g	butter
40 g	sugar
1	vanilla pod, cut in half and black seeds scraped out

Method

Preparation time: ca. 30 min / Cooking / Baking Time: ca. 15 min / Grade of difficulty: easy / Calories per portion: n/a

Cook the potatoes in salted water until done. Drain, mash and allow to cool. Drain the curd cheese. Fill the plums with the marzipan.

Mix together the potato mash, curd cheese, lemon zest, flour, semolina and 40 g of sugar, the egg and a pinch of salt. Knead until well combined and pliable. Shape the dough into 12 discs. Place a plum in the middle of each disk and close the dough over the plums to form dumplings.

Bring the water with 200 g of sugar to a boil. Place the dumplings in the water and simmer for 10-12 minutes or until the dumplings rise to the surface. Arrange the cooked dumplings on serving plates.

In a small pan, melt the butter. Add the breadcrumbs and sauté until golden. Stir in the sugar and the vanilla seeds. Pour the sauce over the dumplings and serve.