Plum or apricot dumplings with wine foam sauce

Ingredients for 6 servings:

• 1 kg potato(s), floury
• 100 g flour
• 1 pinch of salt
• 1 egg(s)
• 1 kg plums or apricots
• 150 g marzipan paste
• 80 g powdered sugar
• 200 g almond(s), ground
• 75 g butter
• ½ liter white wine
• 2 egg whites
• 2 egg yolks
• 80 g sugar
• 2 lemon(s), the juice, the grated peel of 1/2 lemon
• 20 g cornstarch

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the wine foam sauce, beat the egg whites with a pinch of salt or a squeeze of lemon juice until stiff peaks form, then chill. For the dumpling dough, steam the potatoes, peel them, and press them while they’re still hot. Spread them out on a cloth to cool (you can, of course, use potatoes from the day before and grate them lightly). Sprinkle about 2/3 of the flour over the potatoes and crumble it into the crumbs, then whisk the egg and mix in. Quickly knead into a dough—but not for too long, or the dough will become too soft! If the dough is still sticky, briefly knead in the remaining flour. Then form the dough into a roll. Since the dumpling dough shouldn’t rest and must be used immediately, be sure to clean the fruit beforehand (or while the potatoes are still cooling). To do this, wash the plums or apricots, cut a hole in the middle (do not cut all the way through), and remove the stones. Now knead the marzipan mixture with the powdered sugar for the filling. Form small balls that fit into the core of the fruit and then put the two halves back together. Wrap the stuffed plums or apricots in a thin layer of dough, then shape them into rounds and let them stand in boiling salted water for about 5 minutes. Meanwhile, prepare the wine foam sauce. To do this, beat the egg yolks and sugar in a saucepan until frothy. Stir in the cornstarch, lemon zest, and white wine. Continue beating over medium heat until the mixture puffs up. Then remove from the heat and stir in the lemon juice. Immediately fold into the cold beaten egg whites. Now, lightly toast the ground almonds in a pan without adding any fat. Remove the dumplings from the water with a slotted spoon, drain well, sprinkle with the ground almonds, and dust with a little powdered sugar. Pour the wine foam sauce over the dumplings and serve. Tip: If you don’t like wine foam sauce, pour a little melted butter over the dumplings. Note: The calorie information below refers to the version with the wine foam sauce.