about 15-20 g flour depending on the type of the potatoes
100 g coconut flakes
1 tablespoon salt
1 handful of cloves
dried herb sprigs for the brooms
Cook the potatoes with their skins on until cooked and soft.
Skin the potatoes and mash them using either a press, a masher or other device to your liking.
In a large bowl add the mashed potatoes, the egg, the flour and salt.
Mix together thoroughly until there are no more lumps and forms a dough.
Clean the oranges of their rind and cut the slices in two.
Remove the preserved sour cherries from the jar to drain their excess liquid.
With floury hands take a piece of the potato dough and form a round shape. For the orange slices, these rounds will be a bit larger than for the cherries.
Place one fruit piece in the centre of these rounds and carefully shape a ball of dough around the orange/sour cherry middle, covering them completely.
Bring salty water to boil and carefully place the dumplings in this pot.
Cook over medium heat for about 3-5 minutes until the dumplings are cooked and are floating on the surface. Turn off the heat and cover them with coconut:
Lay the coconut flakes in a larger saucer. A few dumplings at a time place them in this coconut flakes saucer and shaking gently try to move the balls around the plate to be covered completely by coconut.
Let them cool down for an hour or so.
When cooled assemble the snowmen: place two bigger balls with oranges for the bottom ones and a smaller – sour cherry one for the top.
Ornate with cloves for the eyes and buttons.
Cut some small pieces of the persimmon for the noses and attach them using toothpicks.
Add the herb sprigs as their brooms.
For their hats, I used some red caps of small rum essence bottles.
Make sure you stick the end of the skewers into something that can hold the snowmen in balance / upwards. I used a cardboard box.
Salt pork slices, place them in a bowl, with the sage leaves in-between then pour over the wine.
Let the pork marinade for 2-3 hours or best, overnight.
Melt a bit o butter in a frying pan and fry the pork slices on both sides for 2-3 minutes.
For the Semmelknödeln (dumplings):
Cut the bread rolls into cubes and salt them lightly.
Heat milk and pour over the bread cubes and let them soak for about 30 minutes.
Peel the onion and chop it finely.
Melt a tablespoon of butter in a small frying pan and saute the onion until translucent, then stir in one tablespoon of parsley.
Add the sauteed onion-parsley mix and the two eggs to the soaked bread and knead well. Season with salt and pepper.
In a saucepan, bring plenty of salted water to a boil.
Form a dumpling from the dough and add them into the boiling water. If it doesn’t fall apart with wet hands form the rest of the dough into dumplings, about 10-12 in total, add them into the boiling water and cook them for about 15 minutes. If the test dumpling falls apart, knead a bit of flour in the dough.
For the cherry sauce:
Wash and stone the cherries.
Add the cherries to a smaller pot and about a cup of water or as much to just cover them.
Bring to boil, add 2 tablespoons of honey, the cinnamon and simmer for about 5-10 minutes.
In a separate cup mix thoroughly together 1 tablespoon cornstarch with about a quarter cup of cold water.
Add it to the cherry pot and simmer further for a 2 minute or until the sauce thickens.
Serve two slices of pork shoulder with 3-4 Semmelknödeln dumplings and pour over some cherry sauce.