Zwetschgenknödel (plum dumplings)
This is a traditional dish in Austria. I adore those dumplings! They might look daunting to make, but are really easy.
This is a traditional dish in Austria - we eat it not just for dessert, but often as a main dish as well.
Preparation and cooking: about 50 minutes
1/2 kg potatoes
120 g unbleached organic flour
30 g semolina
30 g butter
3 tbsp butter
1/2 cup bread crumbs
3 tbsp cane sugar
Boil the potatoes, peel and squash.
Add the flour, semolina, egg, butter and salt to the potatoes and work it into a dough with your hands while the potatoes are still hot.
Divide the dough into 5 pieces and wrap the dough around each plum (without the pip).
Bring a big pot with lightly salted water to the boil and gently put the dumplings in – cook for 10 minutes.
While the dumplings are cooking away, mix the 3 tbsp of butter with the bread crumbs and the sugar in a pot for a few minutes.
When the dumplings are cooked lift them out of the water with a slotted spoon and roll in the bread crumb mix until fully coated.
Nutrition (per serve):
Calories 449; Fat 13.4 g; Sat.Fat 7.86 g; Carbs 71.28 g; Fiber 4.4 g; Sugar 11.5 g; Protein 9.58 g