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Traditional Plum Dumplings | Fluffy & Fruity
(0)
45 min
Under an hour
Gurkerl Küche
Klassische österreichische Zwetschkenknödel aus zartem Topfenteig, gefüllt mit saftigen Sommerzwetschken und gewälzt in herrlich duftenden Zimt-Butterbröseln. Ein traditioneller Mehlspeisen-Klassiker für Genießer.
Ingredients
Preparation method
Prepare quark dough
For the dough, beat 60 g soft butter with quark, 1 egg, 1 pinch of salt, and 1 pack of vanilla sugar in a bowl until creamy.
Stir in the smooth wheat flour and 50 g of the breadcrumbs until a soft, smooth dough forms. Let the dough rest in the refrigerator for approx. 20 minutes.
Fill plums & shape dumplings
Wash the fresh plums, carefully slice them lengthwise and remove the stones (keeping the halves connected). Fill each plum with a little granulated sugar or a pinch of cinnamon sugar.
Chef's tip
If the plums are particularly sour, simply insert a small sugar cube with a little cinnamon into the opening of the fruit – the sugar will melt during cooking into a fruity-sweet center.
To keep the quark dough light and fluffy, do not knead the ingredients for too long and be sure to let the dough rest in the cold before shaping.
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