Plum Dumplings with Poppy Seed Sauce
(Percentage of daily recommendation)
|Calorie||576 kcal||(27 %)|
|Protein||10.42 g||(11 %)|
|Fat||17.44 g||(15 %)|
|Carbohydrates||101.18 g||(67 %)|
|Sugar added||32.04 g||(128 %)|
|Roughage||11.54 g||(38 %)|
|Vitamin A||1,585.8 mg||(198,225 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.6 mg||(13 %)|
|Vitamin B₁||0.41 mg||(41 %)|
|Vitamin B₂||0.21 mg||(19 %)|
|Niacin||5.11 mg||(43 %)|
|Vitamin B₆||0.43 mg||(31 %)|
|Folate||52.84 μg||(18 %)|
|Pantothenic acid||1.45 mg||(24 %)|
|Biotin||3.13 μg||(7 %)|
|Vitamin B₁₂||0.13 μg||(4 %)|
|Vitamin C||21.37 mg||(22 %)|
|Potassium||864.67 mg||(22 %)|
|Calcium||278.79 mg||(28 %)|
|Magnesium||128.39 mg||(43 %)|
|Iron||3.57 mg||(24 %)|
|Iodine||6.39 μg||(3 %)|
|Zinc||2.54 mg||(32 %)|
|Saturated fatty acids||6.62 g|
For the dumplings, rinse the potatoes and boil until soft, about 25 minutes. Let cool slightly then peel and press through a ricer. Let the potato mixture cool. Add flour, semolina, butter, 2 tablespoons sugar, egg yolk and a pinch of salt to the potatoes and mix everything quickly into a smooth dough. Let the dough rest about 20 minutes.
Rinse the plums. Remove the pits and replace with a sugar cube. Roll the dumpling mixture on floured surface to about 5 cm (approximately 2 inch) thick. Cut into 12 equal slices. Flatten a slice of dough slightly and wrap around a plum completely to form a dumpling. Make sure that the dough is around plum completely and closed tightly.
Place the dumplings in boiling water and cook for about 20 minutes, stirring occasionally.
For the sauce, taste the ground poppy seeds with the sugar in a dry pan. Add the butter and cinnamon until the butter is melted.
Remove the dumplings from the water with a slotted spoon. Drizzle the dumplings with of poppy butter. Dust with powdered sugar and lemon zest before serving.