Cottage Cheese Dumplings with Stewed Plums

(*) For about 8 curd dumplings For the compote, rinse the plums, cut them in half lengthwise and remove the seeds. In a heavy-bottomed saucepan, gently melt the sugar until it caramelizes to a golden brown, then mix in the plums on the spot. Then extinguish everything together with the schnapps at the beginning, let it boil, add the port wine, the peels, the star anise and the vanilla pod slit lengthwise, and enough water so that the plums are just covered. Gently simmer everything together for about 10 minutes with the saucepan open. Remove from the stove and cool with the lid closed, then put in the refrigerator for a night, because then the compote can infuse really well.

Drain the curd in a sieve for about an hour, then mix it in a bowl with the egg yolk, the egg and the warm butter, let it stand for about 15 minutes and mix it again. In the meantime, cut the crust of the white bread into small pieces, cut the bread into cubes and whisk them into small crumbs in a hand mixer. Now mix the crumbs and all the other ingredients also very thoroughly and let the quantity stand in the refrigerator for about half an hour. Now re-season the amount from scratch to see if it is sweet enough, but it should not be very sweet and mix thoroughly one last time.

For the cinnamon crumbs the remaining white bread with crust w

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