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🍰 Juicy Plum Dumplings with Peach Sauce

943 kcal · 30 min · 4 servings

Ingredients

• 600 g potatoes (floury variety)
• 60 g soft butter
• 60 g semolina
• 1 pinch salt
• 0.5 vanilla pod (scraped seeds)
• 0.5 untreated lemon (zested peel)
• 1 egg
• 120 g flour
• 12 pitted plums
• 12 pieces cube sugar
• 400 g yellow peaches
• 50 g sugar
• 150 ml muscateller
• 0.25 tsp finely grated ginger
• 20 ml peach liqueur
• 100 g butter
• 120 g breadcrumbs
• powdered sugar (for dusting)

Instructions

1. 1. Wash the potatoes thoroughly and pat them dry.
2. 2. Wrap each potato individually in aluminum foil.
3. 3. Preheat the oven to 200 degrees Celsius.
4. 4. Bake the wrapped potatoes in the oven for one hour.
5. 5. Remove the potatoes and peel them once they are cool enough to handle.
6. 6. Press the peeled potatoes through a potato ricer onto a clean work surface.
7. 7. Allow the potato mixture to cool down completely.
8. 8. Make a well in the center of the cooled potato mixture.
9. 9. Add softened butter, semolina, salt, vanilla seeds, lemon zest, and one egg into the well.
10. 10. Mix the ingredients briefly by hand.
11. 11. Sift the flour over the mixture.
12. 12. Knead everything into a smooth dough.
13. 13. If necessary, add a little more flour so the dough does not stick.
14. 14. Let the dough rest for 15 minutes.
15. 15. Take a plum and insert a small piece of sugar cube into the fruit.
16. 16. Blanch the peaches briefly in boiling water (cook briefly in boiling water).
17. 17. Cool the peaches immediately in ice water.
18. 18. Peel the peaches and halve them.
19. 19. Remove the pits from the peach halves.
20. 20. Cut 100 grams of peach flesh into small cubes.
21. 21. Chop the remaining peach flesh coarsely.
22. 22. Put sugar and wine into a saucepan.
23. 23. Heat the mixture until the sugar is completely dissolved.
24. 24. Add ginger and the coarsely chopped peach flesh.
25. 25. Simmer the sauce for 10 minutes.
26. 26. Puree the sauce finely with an immersion blender.
27. 27. Strain the sauce through a sieve to make it smooth.
28. 28. If the sauce is too thick, stir in a little wine.
29. 29. Stir the liqueur into the sauce.
30. 30. Add the cubed peaches to the sauce.
31. 31. Divide the dough into 12 equal portions.
32. 32. Lightly flour your hands.
33. 33. Flatten one portion of dough between your hands.
34. 34. Place a filled plum in the center of the dough.
35. 35. Fold the dough over the plum.
36. 36. Shape the dough into a smooth ball.
37. 37. Repeat this with the remaining dough portions and plums.
38. 38. Bring a pot of lightly salted water to a boil.
39. 39. Place the dumplings into the bubbling boiling water.
40. 40. Reduce the heat once the water returns to a boil.
41. 41. Let the dumplings cook for 10 to 12 minutes.
42. 42. The dumplings are done when they float to the surface.
43. 43. Melt butter in a pan.
44. 44. Toast the breadcrumbs until golden brown, stirring constantly.
45. 45. Remove the finished dumplings with a slotted spoon.
46. 46. Cool the dumplings briefly in cold water.
47. 47. Let the water drain from the dumplings.
48. 48. Roll the dumplings in the toasted breadcrumbs.
49. 49. Serve the dumplings on plates.
50. 50. Add the peach sauce.
51. 51. Dust the dumplings with powdered sugar.

Nutrition per serving

• kcal: 943
• Protein: 14 g · Fett/Fat: 36 g · Carbs: 128 g