Plum Dumplings with Poppy Seed Butter
Rinse the potatoes and cook with the peel on about 25 minutes until soft, drain, let evaporate briefly, then peel and press wihle hot through a ricer onto a working board. Let the potato mixture cool.
Combine flour, semolina, butter, sugar, egg yolk and a pinch of salt with the potatoes and mix everything quickly into a homogenous dough. Leave the pastry to rest about 20 minutes.
Meanwhile, rinse the plums, cut so that the core can be removed, remove core and instead put a lump of sugar.
Roll out the potato mixture on floured surface to about 5 cm (approximately 2 inches) thick, cut into 12 equal slices, these flatten slightly, top with a plum and wrap dough around plum into a dumpling. Make sure that the dough around each plum is closed tightly.
Place the dumplings in boiling water and cook about 20 minutes. Dumplings can be turned occasionally.
Meanwhile, melt the butter in a large pan and toast the poppy seeds, then remove from heat and set aside. Lift out the dumplings, drain and drizzle with poppy butter. Arrange on plates and serve immediately garnished with plums.