Plum or Apricot Dumplings with Wine Foam Sauce

Summary

Ingredients

For the dough: (dumpling dough)

• 1 kg potato (s), floury boiling
• 100 g flour
• 1 pinch (s) salt
• 1 egg (s)

For the filling:

• 1 kg plums or apricots
• 150 g marzipan paste
• 80 g powdered suar
• 200 g almond (s), round
• 75 g butter

For the sauce: (wine foam sauce)

• 0.5 liter ½ white wine
• 2 egg whites
• 2 egg yolks
• 80 g suar
• 2 lemon (s), the juice from it, the grated zest 1/ lemon
• 20 g cornstarch

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Instructions

1. For the frothy wine sauce, beat the egg white with a pinch of salt or a squeeze of lemon juice until stiff and chill.
2. For the dumpling dough, steam the potatoes, peel them and press them while they are still hot. Spread out on a cloth to cool (you can of course also take potatoes from the day before and rub them loosely). Now sprinkle about 2/3 of the flour over it and crumble with the potatoes, then whisk and mix in the egg. Knead quickly to form a dough - but not too long, otherwise the dough will be too soft! If the dough still sticks, briefly knead in the remaining flour. Then form a roll out of the dough.
3. Since the dumpling dough must not rest and must be processed freshly, you should always clean the fruit beforehand (or while the potatoes are still cooling). To do this, wash the plums or apricots, cut into the middle (do not cut all the way through) and remove the stones.
4. Now knead the marzipan mixture with the powdered sugar for the filling. Shape it into small balls that fit into the core of the fruit and put the two halves back together.
5. Cover the filled plums or apricots with a thin layer of dough, then shape them into a round shape and let them steep in boiling salted water for about 5 minutes.
6. Prepare the wine foam sauce in between. To do this, beat the egg yolks with the sugar in a saucepan until frothy. Withdraw cornstarch, lemon peel and white wine. Continue beating over medium heat until the mixture puffs up once. Then remove from the plate and stir in the lemon juice. Immediately draw under the cold egg whites.
7. Now lightly toast the ground almonds in a pan without adding any fat. Take the dumplings out of the water with a slotted spoon, drain them, sprinkle with the ground almonds and sprinkle with a little powdered sugar. Pour the frothy wine sauce over them and serve.
8. Tip: If you don`t like wine foam sauce, pour a little melted butter over the dumplings.
9. Note: The calorie information below refers to the variant with the frothy wine sauce.

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