For the curd poppy seed dumplings, separate the egg and beat the egg whites until stiff.
Mix the curd cheese with the yolks, spelt semolina, ground poppy seeds 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 you want you can divide the dough into 8 – 10 pieces. Bring salted water to a boil in a larger pot.
Wet your hands, flatten the dough in your hand about the size of your palm.
The dough should be 1/2 – 1 cm thick. Place a plum (with pit) in the center and fold the dough around it, pressing well to form a dumpling.
It is best to put the dough immediately into boiling water. Keep moistening your hands. Cooking time approx. 8 – 10 minutes (the dumplings must float on top).
Grind the poppy seeds in a coffee grinder and mix with the powdered sugar. Arrange the dumplings on a plate and sprinkle with the poppy seed and sugar mixture.
The amount of dough is enough for about 8 – 10 curd cheese poppy plum dumplings.
The curd cheese-poppy seed plum dumplings go well with a plum compote.