Bavarian Plum Dumplings

The "Wirtshaus in der Au" and the "Münchner Knödelei" share their best dumpling secrets with us:

1.5 hours (incl. 30 minutes resting time)

PREPARATION

1. Wash the potatoes and cook in salted water with the skin on. Drain, leave to evaporate and peel while still hot. Press the potatoes through a potato ricer and leave to cool slightly.

2. Wash, halve and stone the plums. If they are too tart, you can replace the stone with a small marzipan ball or the classic sugar cube.

3. Add 25 g butter, egg yolk and a pinch of salt to the potato mixture and mix in lightly. Add the semolina and flour, knead everything into a smooth dough and leave to rest for 30 minutes.

Preparation option 1

Turn the mashed potatoes into dumplings with moistened hands. Flatten each dumpling slightly, place a plum in the centre, fold the remaining dough over the filling and shape into dumplings.

Preparation option 2

Roll out the mashed potato about 1/2 cm thick on a floured work surface and cut out 5 to 6 cm squares. Place the plums in the centre, fold the corners over each other and shape into a dumpling.

Cook the plum dumplings in boiling salted water. Melt the butter in a pan, add the breadcrumbs and fry until golden brown, stirring constantly. Just before the end, mix in the sugar and cinnamon.

Remove the plum dumplings from the water, drain and dip in the cinnamon crumbs. Serve the plum dumplings with the plum roast and vanilla sauce and dust with icing sugar.

20 minutes preparation time

PREPARING THE PLUM ROASTER

1. Wash, halve and stone the plums. Slice the vanilla pod lengthways and scrape out the seeds with the back of a knife.

2. Caramelise the sugar in a pan and deglaze with port, rum and red wine. Add the lemon juice, cinnamon stick, vanilla pod and seeds and cloves and simmer over a medium heat, stirring, until the sugar has dissolved. Simmer for a further 5 minutes.

3. Add the damson plums and continue to simmer until they have half disintegrated. Remove the spices and thicken the plum roaster with a little cornflour if necessary.

Preparation time 20 minutes

PREPARING THE VANILLA SAUCE

1. Slice the vanilla pod lengthways and scrape out the seeds with the back of a knife. Bring both to the boil in a pan with the milk and cream. Cover and set aside.

2. Whisk the egg yolks and sugar in a bowl until frothy, then add the hot vanilla milk. Pour back into the pan and stir over a low heat until creamy.

3. Remove the sauce from the heat immediately to prevent it from burning or curdling. Serve the vanilla sauce with the plum dumplings.