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🍰 Potato Dumplings with Plum Filling and Orange Cream

576 kcal · 30 min · 4 servings

Ingredients

• 1 kg mostly waxy potatoes
• salt
• 1 organic orange
• 3 tsp cornstarch
• 300 ml milk (1.5% fat)
• 70 g raw cane sugar
• 0.5 vanilla pod
• 1 kg plums or damsons (approx. 18 pieces)
• 1 egg
• 125 g semolina
• 200 g spelt flour Type 1050
• 3 tsp cinnamon
• 2 tsp poppy seeds
• 60 g butter

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil them in salted water for 20 to 25 minutes until tender.
3. 3. Drain the water.
4. 4. Peel the warm potatoes.
5. 5. Press them through a potato ricer or mash them very finely into a large bowl.
6. 6. Let the potato mash cool down for 10 minutes.
7. 7. Wash the orange thoroughly with hot water.
8. 8. Dry the orange.
9. 9. Grate 2 teaspoons of orange zest.
10. 10. Cut the orange in half.
11. 11. Squeeze out the juice and ensure you get about 100 milliliters.
12. 12. Take 2 tablespoons of orange juice.
13. 13. Whisk this juice with the starch in a small bowl.
14. 14. Pour the remaining orange juice, milk, 2 teaspoons of sugar, and the orange zest into a small saucepan.
15. 15. Split the vanilla pod lengthwise.
16. 16. Scrape out the seeds with a knife.
17. 17. Add the vanilla seeds to the saucepan.
18. 18. Bring the mixture in the saucepan to a boil.
19. 19. Stir the prepared starch mixture into the hot orange milk.
20. 20. Set the saucepan aside.
21. 21. Wash the plums.
22. 22. Dry the plums.
23. 23. DO NOT pit the plums to prevent juice leakage and keep the dough from becoming too wet.
24. 24. Add the egg, semolina, and 150 grams of flour to the cooled potato mash.
25. 25. Knead the ingredients into a dough using the dough hooks of a hand mixer.
26. 26. Flour your work surface.
27. 27. Roll out the dough in portions to a thickness of about 5 millimeters.
28. 28. Cut or roll out 18 squares, each about 10x10 centimeters in size.
29. 29. Lift a dough square with a knife.
30. 30. Place a plum in the center of the dough.
31. 31. Wrap the dough around the plum.
32. 32. Seal the dumplings carefully so that no holes or seams are visible.
33. 33. Place the finished dumplings on a floured board.
34. 34. Fill a wide pot with water.
35. 35. Salt the water generously.
36. 36. Bring the water to a boil.
37. 37. Gently slide the dumplings into the boiling water.
38. 38. Ensure the dumplings lie next to each other.
39. 39. Reduce the heat.
40. 40. Cook the dumplings covered for 15 to 20 minutes.
41. 41. Avoid vigorous boiling; the dumplings should cook gently.
42. 42. Mix the cinnamon with the remaining sugar.
43. 43. Toast the poppy seeds in a small pan without fat.
44. 44. Wait until the poppy seeds are fragrant.
45. 45. Add the butter to the pan.
46. 46. Brown the butter slightly.
47. 47. Heat the orange sauce briefly again.
48. 48. Distribute the orange sauce onto the plates.
49. 49. Remove the plum dumplings from the water using a slotted spoon.
50. 50. Place the dumplings on top of the sauce.
51. 51. Distribute 1 tablespoon of poppy seed butter on each dumpling.
52. 52. Sprinkle the dumplings with the cinnamon sugar.
53. 53. Serve the dish.

Nutrition per serving

• kcal: 576
• Protein: 14 g · Fett/Fat: 12 g · Carbs: 100 g