Plum Dumplings from Curd Dough

Preparation Time: 50 minutes
Cooking Time: 10 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

Plum-filled dumplings made from soft curd dough will brighten up your summer menu. Serve them as a main dish or as a warm dessert.

Drain the curd, place it in a bowl, and mash it well with a fork or blend it with a hand mixer. Sift the flour over the curd, add salt, and mix everything well. Melt the butter in a cup, let it cool slightly, and pour it into the bowl. Add the egg yolk and mix or knead everything together until you get a soft curd dough. Shape the dough into a ball, wrap it, and place it in the refrigerator for 30 minutes.
Wash and dry the plums. Take the dough out of the refrigerator and roll it out on a lightly floured surface into a thicker roll, which you then cut into 12 equal pieces. Shape each piece into a ball, flatten it in your palm, place a plum in the center, and wrap the dough around it. Shape it into a dumpling with your hands. Repeat the process until all ingredients are used.
Fill a large pot with water, salt it, and bring it to a boil. Once boiling, add the dumplings and cook them over moderate heat for 10 minutes or until they float to the surface. Remove the cooked dumplings with a slotted spoon and place them in a serving dish.
Place a pan with butter on the stove and slowly melt it. Then add breadcrumbs to the melted butter and toast them to a golden brown while stirring (about 2 minutes). Pour the toasted breadcrumbs over the dumplings and serve the dish.

Serve the dumplings with sugar mixed with 1 teaspoon of cinnamon. You can also remove the pits from the plums and replace them with a cube of sugar.