Beet Jelly with Potato Dumplings ('Rote Beete Grütze mit Knödeln')

Prepare the beet jelly:

In a pot, combine the beets, lemon zest, water, port wine, and star anise. Bring to a light simmer and cook, uncovered, over the lowest possible heat for 20 minutes.

Strain the broth through a fine-mesh sieve and add the sugar and sago pearls. Return the broth to a pot and heat it gently until just lightly simmering. Leave it to simmer, uncovered, over the lowest possible heat for about 30 minutes or until the sago pearls have turned translucent. Remember to stir the mixture in between a few times to prevent it from sticking.

Season the jelly to taste with lemon juice and salt. Be very generous with the amount of lemon juice you add. This dish needs acidity. If the jelly isn't sweet enough for you, add extra sugar. I, however, believe it doesn't need any more than the 1/4-cup that is specified in the ingredients list.

Prepare the potato dumplings:

Place your potatoes in a large pot. Cover with cold water and season liberally with salt. Bring the water up to a boil. Cover the pot and cook the potatoes skin-on for about 20 minutes or until tender. The potatoes are done once they easily slide off when pierced with a sharp paring knife. Drain the potatoes and peel using a sharp paring knife while still hot. Press the warm potatoes through your potato ricer or pass them through a tamis to get a smooth puree.

Bring a large pot of lightly salted water to a boil, then turn down the heat to keep it just below a light simmer.

Add the egg yolk, butter, and semolina flour to the warm, but not hot, potato puree. Mix everything briefly and season the dough to taste with cinnamon and salt. Mix again just briefly so that the seasoning is well distributed.

Form and poach the dumplings:

Lightly wet your hands and form tiny round-shaped potato dumplings by rolling the potato dough between the palm of your hands. Drop the dumplings into the hot water that should be just below a light simmer. They will first sink to the bottom and then slowly float up over time. Let the dumplings poach for about 5 minutes. Once cooked, take them out of the water and place them on a paper towel to drain any excess moisture. Let the potatoes sit for 3-4 minutes before serving so that they have the chance to firm up a little.

Serve the dish:

This dish can be served warm or at room temperature. Divide the beet jelly among individual serving bowls and top with a few potato dumplings.