John Myers
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Potato and Pumpkin Dumplings with Plum Compote
The perfect potato and pumpkin dumplings with plum compote recipe with a picture and simple step-by-step instructions.
Dumplings
- 200 g Hokkaido pumpkin
- 300 g Cook the potatoes as floury as possible
- Salt, nutmeg
- 3 tbsp Durum wheat semolina
- 3 tbsp Potato starch + a little to roll the dumplings
- 3 tbsp Blue poppy
- 3 Discs Whole grain toast
- Butter or alternative
Plum compote
- 1 glass Plum compote
- Sugar + cinnamon
- Butter
- The dumplings: if you want it to go quickly, peel the potatoes and cut into small cubes, cut the pumpkin into cubes that are twice as large (this results in about the same cooking time), simmer together in a saucepan with a little salt and a little water until soft. Alternatively, boil the potatoes as jacket potatoes and steam the pumpkin separately until soft)
- When the potatoes and pumpkin are soft, drain and allow to evaporate well, pass them through the potato press. Season the puree with a little salt and nutmeg, mix in the semolina and potato flour, mix in the poppy seeds
- Crouton for filling the dumplings: Cut the toast slices into small cubes and roast them in a pan with plenty of butter or something like that until golden brown. Let cool down.
- With slightly damp hands, remove a small amount of dough for each of the dumplings (approx. 2 walnuts), press the dough flat in your hand and place 3-4 croutons in it, shape the dough around the croutons into a ball. Dust the outside with a little potato flour, then they will stick together well. Put in boiling salt water and let it simmer for about 15 minutes (the dumplings float on top, make a test if necessary)
- In the meantime, heat the plum compote. (In the summer I pitted the plums, cut them into quarters and boiled them down with water and sugar, the juice is quite thick, so it is enough to warm it up. Melt some butter and brown (nut butter)
- If you use fresh plums, cut them into quarters and of course core them and cook them with a little water and sugar for 3-4 minutes. Maybe bind the juice with a little starch. Also remove the seeds and chop the prunes that have been purchased.
- Place the plum compote on the preheated plate, arrange the dumplings on top, sprinkle some poppy seeds on top and drizzle with the nut butter. Sprinkle with the cinnamon and sugar mixture. FINISHED!
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