- 600 grams starchy potatoes
- 60 grams soft butter
- 60 grams Semolina
- 1 generous pinch salt
- ½ Vanilla bean (seeds scraped)
- ½ untreated lemon (zest)
- 1 egg
- 120 grams Pastry flour (plus more for hands)
- 12 pitted Plum
- 12 pieces Sugar cube
- For the peach sauce
- 400 grams yellow Peaches
- 50 grams sugar
- 150 milliliters Muscatel wine
- ¼ teaspoon finely grated ginger
- 2 centiliters Peach liqueur
- powdered sugar (for Besieben)
For the dumplings: Preheat the oven to 200°C (approximately 390°F). Rinse the potatoes, dry and wrap in aluminum foil. Bake until tender, about 1 hour. Remove the potatoes, peel, squeeze through a ricer onto a work surface and let cool. With your thumb, make a trough in the middle of the potato mixture, add the softened butter, the semolina, salt, vanilla seeds, lemon zest and egg. Knead until the mixture forms a smooth dough, adding extra flour if necessary. Let it rest at room temperature for 15 minutes.
Place a cube of sugar in each plum. Blanch the peaches in a pot of boiling water for 10 seconds, rinse with cold water, peel, halve and remove the pit. Cut 100 grams (approximately 3 1/2 ounces) of peach flesh into small cubes. Coarsely chop the remaining peach pulp. In a saucepan heat sugar and wine until the sugar has dissolved. Add the ginger and coarsely chopped peach pulp and simmer for 10 minutes. Then puree with and immersion blender (or regular blender) and strain through a sieve. If the sauce is too thick add extra wine. Add the liqueur and the peach cubes, mix and let cool.
Divide the dough into 12 equal pieces. Flatten a piece of dough between floured hands. Place a plum in the middle of the dough and roll the dough around it to enclose. Repeat with the remaining dough and plums. Bring a large pot of lightly salted water to a boil, add the dumplings and when the water returns to a boil, reduce the heat and simmer 10-12 minutes. They are ready as soon as they rise to the surface.
Meanwhile, melt the butter in a pan and saute the breadcrumbs, stirring constantly until golden brown.
Lift out the dumplings with a slotted spoon, rinse in cold water, drain and toss in the toasted breadcrumbs. Serve with the sauce on plates and dust with powdered sugar.