Plum dumplings with chestnut crumble and chestnut-vanilla sauce
Lena from „Mein leckeres Leben“ has created a delicious dumpling recipe for you:
And this is how it's done.
Ingredients (for 10 pieces)
- 850-900 g floury potatoes
- 120 g spelt flour
- 80 g spelt semolina
- 1 egg yolk
- 1 pinch of salt
- zest of 1/2 organic lemon
- 1 tbsp butter, melted
- 1 tbsp icing sugar
- 1 tsp salt, for the cooking water
- 1 tsp sugar, for the cooking water
- 10 ripe plums, press out the stone with the handle of a wooden spoon
for the breadcrumbs
- 150 g breadcrumbs
- 100 g chestnuts, cooked
- 50 g almonds, roughly chopped
- ½ tsp ground cinnamon
- 50 g icing sugar
- 80 g butter
- Icing sugar for sprinkling
for the chestnut-vanilla sauce
- 550 ml whole milk + 2 tbsp
- 100 g chestnuts, cooked
- 100 ml whipped cream
- 1/3 tsp vanilla, ground
- 2 tbsp maple syrup
- 1 tbsp raw cane sugar
- 2 tsp cornflour
Preparation
- place the potatoes in a large pot, cover with water and cook with the skin on for approx. 30-35 minutes until soft. Drain and press through a potato press into a large bowl while still hot.
- Mix the semolina carefully with the potatoes and leave to cool. Then add the yolks, salt, lemon zest, icing sugar, melted butter and flour. Quickly work into a smooth dough. Do not knead too much.
- Form the dough into a roll on a floured work surface and divide into 10 equal pieces. Pat each piece of dough between floured hands to form a flat disc and place a plum in the dough. Cover with the dough – press down well and roll into nice round dumplings. Shape the remaining dumplings in the same way.
- Bring plenty of water to the boil in a large saucepan with salt and a little sugar. Simmer gently for 10-12 minutes (I always put 4 dumplings in the pot and then cook a second portion – but you can also cook two pots in parallel). Be careful not to overcook them so that they don’t burst.
For the crumbs
Preparation
- Melt the butter in a large pan.
- Add the breadcrumbs, the crumbled chestnuts, the chopped almonds, cinnamon and sugar and fry. Stir again and again so that they do not burn.
- Lift the dumplings out of the water with a sieve ladle and roll in the butter crumbs. Sprinkle with icing sugar and serve with the hot sauce.
For the sauce
Preparation
- Bring the milk and whipped cream with the chestnuts, vanilla, maple syrup and sugar to a gentle simmer for 3-4 minutes. Then blend finely with a hand blender and bring back to a gentle boil.
- Mix the cornflour with 2-3 tbsp cold milk and stir into the hot chestnut milk – reduce to a thick consistency over a gentle heat while stirring (approx. 2-3 minutes).
