Plum dumplings with chestnut crumble and chestnut-vanilla sauce

Lena from „Mein leckeres Leben“ has created a delicious dumpling recipe for you:

And this is how it's done.

Ingredients (for 10 pieces)

  • 850-900 g floury potatoes
  • 120 g spelt flour
  • 80 g spelt semolina
  • 1 egg yolk
  • 1 pinch of salt
  • zest of 1/2 organic lemon
  • 1 tbsp butter, melted
  • 1 tbsp icing sugar
  • 1 tsp salt, for the cooking water
  • 1 tsp sugar, for the cooking water
  • 10 ripe plums, press out the stone with the handle of a wooden spoon


for the breadcrumbs

  • 150 g breadcrumbs
  • 100 g chestnuts, cooked
  • 50 g almonds, roughly chopped
  • ½ tsp ground cinnamon
  • 50 g icing sugar
  • 80 g butter
  • Icing sugar for sprinkling


for the chestnut-vanilla sauce

  • 550 ml whole milk + 2 tbsp
  • 100 g chestnuts, cooked
  • 100 ml whipped cream
  • 1/3 tsp vanilla, ground
  • 2 tbsp maple syrup
  • 1 tbsp raw cane sugar
  • 2 tsp cornflour


  1. place the potatoes in a large pot, cover with water and cook with the skin on for approx. 30-35 minutes until soft. Drain and press through a potato press into a large bowl while still hot.
  2. Mix the semolina carefully with the potatoes and leave to cool. Then add the yolks, salt, lemon zest, icing sugar, melted butter and flour. Quickly work into a smooth dough. Do not knead too much.
  3. Form the dough into a roll on a floured work surface and divide into 10 equal pieces. Pat each piece of dough between floured hands to form a flat disc and place a plum in the dough. Cover with the dough – press down well and roll into nice round dumplings. Shape the remaining dumplings in the same way.
  4. Bring plenty of water to the boil in a large saucepan with salt and a little sugar. Simmer gently for 10-12 minutes (I always put 4 dumplings in the pot and then cook a second portion – but you can also cook two pots in parallel). Be careful not to overcook them so that they don’t burst.
For the crumbs


  1. Melt the butter in a large pan.
  2. Add the breadcrumbs, the crumbled chestnuts, the chopped almonds, cinnamon and sugar and fry. Stir again and again so that they do not burn.
  3. Lift the dumplings out of the water with a sieve ladle and roll in the butter crumbs. Sprinkle with icing sugar and serve with the hot sauce.
For the sauce


  1. Bring the milk and whipped cream with the chestnuts, vanilla, maple syrup and sugar to a gentle simmer for 3-4 minutes. Then blend finely with a hand blender and bring back to a gentle boil.
  2. Mix the cornflour with 2-3 tbsp cold milk and stir into the hot chestnut milk – reduce to a thick consistency over a gentle heat while stirring (approx. 2-3 minutes).
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