Plum Dumplings in Coconut Crumble Cardamom Coat

For the plum dumplings in a coconut-crumb-cardamom coating, first melt the butter.

Knead flour, curd, egg, semolina, a pinch of salt and butter to a medium dough. Then cover the dough and let it rest for 1/2 hour.

In the meantime, cut the plums but do not cut through them and remove the stone. Put a piece of sugar cube in the place of the stone.

After resting, cut the dough into 20 pieces and form dumplings around the plums with floured hands.

Cook the dumplings in boiling salted water for about 10 minutes.

In the meantime, prepare the coconut-cardamom crumbs. To do this, fry the breadcrumbs, coconut flakes and sugar in hot oil (be careful not to add it until the end, it can turn brown or bitter) and season with cardamom and cinnamon.

Roll the dumplings in it until they are nicely coated and serve the plum dumplings in the coconut-crumb-cardamom coating.

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