|300 g||floury potatoes|
|5 tbsp||poppy seeds|
|¼ tsp||ground nutmeg|
|1 tsp||brown sugar|
|1 tsp||vanilla sugar|
|confectioner’s sugar (for dusting)|
To make the plum jam, halve and de-stone the plums. Chop into small pieces and add to a saucepan along with sugar and vinegar. Bring to a boil without stirring, then reduce heat and cook approx. 45 min. stirring occasionally. Remove from heat, let cool slightly, and purée until smooth. Set aside.
Meanwhile, bring potatoes to a boil in a pot of salted water. Reduce heat and let simmer approx. 20 min., or until soft. Drain potatoes, let dry off in the saucepan, and peel once they are dry, but still warm. Then, press through a potato ricer into a large bowl.
Add semolina to the potatoes, followed by a third of the flour, salt, egg yolks, butter, and nutmeg. Stir together, then knead into a dough, adding the remaining flour gradually until a dough forms.
Divide the dough into 4 and roll into strips approx 4-cm./1-in. thick, then cut into evenly sized pieces, measuring approx. the same width-wise. Roll each into dumplings with pointed ends, measuring approx. 2-cm./3/4-in. wide.
Bring water to boil in a large pot and cook the dumplings in batches. Remove them with a slotted spoon once they have risen to the surface and transfer to a sieve to drain, then toast poppy seeds in a frying pan for approx. 2 – 3 min. or until fragrant, then set aside.
Melt butter in the same pan, add the dumplings, and fry approx. 5 min. or until golden brown. Add brown sugar, vanilla sugar, and poppy seeds. Toss together well and remove from heat. Serve the dumplings dusted with confectioner’s sugar and with the plum jam on the side. Enjoy!