John Myers
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Plum Dumplings with Apple and Plum Sauce
The perfect plum dumplings with apple and plum sauce recipe with a picture and simple step-by-step instructions.
for apple and plum sauce
- 50 g Butter
- 100 ml Apple juice naturally cloudy
- 100 ml White wine
- 1 piece Cinnamon stick, approx. 4cm
- 2 piece Cloves
- 1 tbsp Lemon peel of an untreated lemon
- 3 piece Apple
- 500 g Fresh plums
- 1 tbsp Honey
for the potato dough
- 1 kilogram Floury potatoes
- 80 g Butter
- 50 g Wheat semolina
- 250 g Flour, handy
- 2 piece Organic egg yolks
- 1 pinch Salt
also
- 12 piece Fresh plums
- 12 piece Sugar cubes
- 100 g Ground almonds for rolling
- Some flour for work surface and hands
- Icing sugar for sprinkling
Preparation of the apple and plum sauce
- Wash the apples, dry them, quarter them, remove the core. Wash the plums, cut in half, remove the core and cut both into small pieces.
- Caramelize sugar in a saucepan until light brown. Deglaze with apple juice and white wine. The caramel sugar becomes very hard and then dissolves again. Add the cinnamon stick, cloves and lemon zest and bring to the boil.
- Add the apple and plum pieces and let everything simmer over a low heat for 10 minutes.
- Remove the saucepan from the heat, remove the cinnamon stick and cloves and coarsely puree the apple and plum sauce. Sweeten with honey as desired (if necessary).
Preparation of the potato dough
- Boil the floury potatoes in the skin until soft, strain them off and let cool down a little. Peel off the peel and press it through the potato press while still warm or grate it finely and let it cool completely. The batter is best when the potatoes are at refrigerator temperature.
- Knead the cold potato mixture with semolina, a pinch of salt, melted butter, egg yolk and flour to form a smooth dough. The exact amount of flour depends on the flour content of the potatoes. If the dough is too soft and sticky, add a little more flour – with feeling!
Preparation of the plum dumplings
- Wash 12 pieces of plums, dry them, cut half open, remove the core and replace with a piece of sugar.
- Divide the potato dough into 12 equal pieces and use floured hands to press the individual dough pieces into a flat, round dough disc. Place a plum in the middle of each and cover with the batter. It is important to turn the dumpling nice and smooth!
- Bring plenty of salted water to a boil in a large saucepan. Reduce the heat. The water should be gentle and the plum dumplings cook in it for 15 minutes.
- At the beginning of the cooking time, gently shake the pot or, if necessary, remove the dumplings from the bottom so that they do not stick.
- Remove the plum dumplings with a slotted spoon and drain carefully. Then roll in ground almonds.
Serving
- Spread the apple and plum sauce on preheated plates, place 2 or 3 plum dumplings on top, garnish with apple and plum pieces, sprinkle with powdered sugar and serve.
info
- The specified amount of ingredients is sufficient as a main meal for 4 servings as a dessert for 6 servings.
- For the potato dough, it is essential to use potatoes of the floury variety, otherwise the dough will not bind well and the dumplings will easily disintegrate during cooking.
- The plum dumplings also taste great with vanilla sauce, ice cream or rolled in butter breadcrumbs. They freeze well.
- The white wine can be replaced with apple juice.
- Have fun trying out and enjoying!
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