Topfen Dumplings with Plum Sauce ('Topfenknödel mit Zwetschgenröster')

Prepare the dumpling dough:

In a large bowl, mix the topfen, semolina flour, breadcrumbs, melted butter, and egg until a smooth paste has formed. Season the dumpling dough salt to taste and cover with plastic wrap. Let the dumpling dough rest in the fridge for at least 30 minutes.

Prepare the breadcrumb topping:

Melt the butter over medium heat. Add the breadcrumbs and toast them until golden brown, about 3-4 minutes. Off the heat, stir in the sugar and set the breadcrumbs aside for coating the topfen dumplings later.

Shape and cook the dumplings:

Heat a pot of lightly salted water until just below a light simmer.

Take your dumpling dough out of the fridge. Wet your hands and form ball-shaped dumplings. The size is up to your personal taste preference. I prefer them to be between the size of a table tennis ball and a regular tennis ball. Drop them into the hot, but not boiling water. Leave the dumplings to cook for about 15 minutes. They will sink to the bottom of the pot at first and then slowly rise up to the top. Once cooked, drain them and coat on all sides with the breadcrumbs while still hot.

Cook the plum sauce:

Place the plums in a pot together with the sugar, sherry, cinnamon stick, and star anise. Bring the sherry to a simmer and let your plums simmer, covered, for about 20 minutes or until tender to your liking. Dissolve the potato starch in about 3 tablespoons of water. Stir as much of the potato starch slurry into your plum sauce as is needed to thicken the sauce to your liking. Season the finished sauce with sugar, sherry vinegar, and salt to taste.

Serve the topfen dumplings:

Ladle the hot plum sauce on a serving plate. Place the topfen dumplings on top and sprinkle with some extra breadcrumbs.