Bohemian dumplings with plums & panko
A reimagined Czech classic: potato dumplings with damson plums marinated in soy sauce, cinnamon and cardamom. Coated in golden panko and served with a light vanilla foam, this sweet-meets-savoury dish is a perfect finale for festive tables.
Ingredients
Dumplings:
Coating:
For the vanilla foam:
Preparation
Step 1
400 g floury potatoes – 100 g plain flour – 25 g semolina – 20 g soft butter – 1 egg yolk – 50 g sugar – ½ tsp salt
Thoroughly wash the potatoes and boil them in their skins for 25–30 minutes until tender. Drain, leave to steam dry briefly, peel and press them through a potato ricer while still hot. Leave to cool. Mix the flour, semolina, butter, egg yolk, sugar and ½ tsp salt into the potatoes, then let stand for 15 minutes.
Step 2
8 damson plums – 8 sugar cubes – ½ tsp ground cinnamon – ¼ tsp ground cardamom – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp salt for the cooking water – 2 tbsp plain flour for shaping
Score and stone the damson plums, placing one sugar cube inside each. Stir the cinnamon, cardamom and Kikkoman Soy Sauce together. Brush the plums with the mixture. Bring a large saucepan of water with the salt to a boil. On a floured surface, roll the potato dough into a log about 5 cm thick. Cut into 8 slices and flatten slightly. Place one damson plum on each slice, shape into dumplings and poach them in the simmering water for 10–15 minutes until cooked.
Step 3
80 g butter – 100 g Kikkoman Panko - Japanese style crispy bread crumbs
Melt the butter in a large frying pan and toast the Kikkoman Panko until golden brown. Remove the cooked dumplings from the water with a slotted spoon, drain well and roll in the buttery crumbs.
Step 4
1 vanilla pod – 3 egg yolks – 8 g vanilla sugar – 1 tbsp sugar – 125 ml double cream – A sprig of mint
Split the vanilla pod lengthways and scrape out the seeds. Whisk the egg yolks with the vanilla seeds, vanilla sugar, sugar and double cream over a hot bain-marie for about 5 minutes until light and foamy. Arrange the dumplings on plates, spoon over the vanilla foam and serve. Garnish with the mint and toasted Kikkoman Panko.
Tip:
Other fruits like apricots, apple pieces or cherries also make a good filling instead of plums.
Recipe-ID: 1616
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400 g floury potatoes – 100 g plain flour – 25 g semolina – 20 g soft butter – 1 egg yolk – 50 g sugar – ½ tsp salt
Thoroughly wash the potatoes and boil them in their skins for 25–30 minutes until tender. Drain, leave to steam dry briefly, peel and press them through a potato ricer while still hot. Leave to cool. Mix the flour, semolina, butter, egg yolk, sugar and ½ tsp salt into the potatoes, then let stand for 15 minutes.
8 damson plums – 8 sugar cubes – ½ tsp ground cinnamon – ¼ tsp ground cardamom – 2 tbsp Kikkoman Naturally Brewed Soy Sauce – ½ tsp salt for the cooking water – 2 tbsp plain flour for shaping
Score and stone the damson plums, placing one sugar cube inside each. Stir the cinnamon, cardamom and Kikkoman Soy Sauce together. Brush the plums with the mixture. Bring a large saucepan of water with the salt to a boil. On a floured surface, roll the potato dough into a log about 5 cm thick. Cut into 8 slices and flatten slightly. Place one damson plum on each slice, shape into dumplings and poach them in the simmering water for 10–15 minutes until cooked.
80 g butter – 100 g Kikkoman Panko - Japanese style crispy bread crumbs
Melt the butter in a large frying pan and toast the Kikkoman Panko until golden brown. Remove the cooked dumplings from the water with a slotted spoon, drain well and roll in the buttery crumbs.
1 vanilla pod – 3 egg yolks – 8 g vanilla sugar – 1 tbsp sugar – 125 ml double cream – A sprig of mint
Split the vanilla pod lengthways and scrape out the seeds. Whisk the egg yolks with the vanilla seeds, vanilla sugar, sugar and double cream over a hot bain-marie for about 5 minutes until light and foamy. Arrange the dumplings on plates, spoon over the vanilla foam and serve. Garnish with the mint and toasted Kikkoman Panko.
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