Sweet Hazelnut Dumplings With Plum Compote - cooking recipe

Ingredients

1 cup pasta flour + 2 tbsp
1/2 cup ground hazelnuts
1/2 cup granulated sugar + 2 tbsp
5 None eggs
1 - 28 oz can or jar preserved plums, drained, juices reserved
2 tsp cornstarch
1/2 stick cinnamon
2 tbsp butter

Preparation

To make the batter, combine flour, ground hazelnuts, 1/4 cup sugar and a pinch of salt in a large bowl. Add eggs and beat until bubbles form then set aside for 30 mins.
To make the compote, combine 2 tbsp plum juice with cornstarch. Bring remaining juice, 1/4 cup sugar and cinnamon to a boil then add cornstarch slurry and cook until thickened, stirring. Remove from heat and add plums.
Bring a large pot of salted water to a boil. Working in batches, use a Spaetzle maker to add strings of batter to the water or push batter through a lightly oiled colander using a wooden spoon. Simmer dumplings for 2-3 mins until they rise to the top. Remove with a slotted spoon, briefly dip in cold water then drain.
To finish, melt butter in a large frying pan, add remaining sugar. Once sugar starts to caramelize, add cooked dumplings and saute for 3-5 mins. Serve hot with plum compote.