Peach Dumplings with Strawberry Compote

For the peach dumplings, separate the egg. Beat the egg whites to a snow. Mix the curd with the yolk, the spelt semolina and a pinch of salt with a mixer, fold in the snow and let it rest for at least 30 minutes.

The consistency of the dough for the dumplings should be rather firm. If the dough is not firm enough, add some more semolina and let it sit for a bit. Bring salted water to a boil in a larger pot.

Moisten your hands and flatten the dough in your hand to the size of a palm. The dough should be about 1 centimeter thick. Place the peach in the center and fold the dough around it, pressing well.

Be careful not to leave a hole. Keep moistening your hands Immediately place in boiling water. Cooking time is about 10 minutes (dumplings should float to the top).

For the compote. Remove the greens from the strawberries and simmer briefly with a little sugar and a little water over medium-low heat.

Preparation Tip:

The peach dumplings are best served with a crumb-sugar mixture, which can be sprinkled over the dumplings.

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