Directions: |
Directions:Mix the softened butter with the vanilla sugar and a small pinch of salt until creamed thoroughly. Stir in the egg with the quark and flour and work into a malleable dough. Form into a ball, wrap in film, and rest in the refrigerator for approximately 30 minutes.
Remove the pits from the plums and place a sugar cube in their place. Press the two plum halves together until the plum closes. Set aside.
On a floured work surface shape, the dough into a roll of approximately 5-centimeters (2-inches) thickness. Cut off slices and gently press these flat between the hands. Place the plum into the dough, press the dough around it, and seal well. Apply some flour to the hands, form dumplings, and place on a floured board.
Bring a generous amount of slightly salted water to a boil in a large saucepan. Turn down the heat, place the plum dumplings in the water, and allow to simmer gently for 10 to 13 minutes. Stir carefully from time to time to prevent the dumplings from sticking to one another.
For the garnish, melt the butter in a pan. Add the breadcrumbs, flavor with cinnamon, and fry until golden yellow in color. Towards the end, add a generous quantity of sugar. Carefully remove the cooked dumplings and roll in the prepared sugared breadcrumbs. Arrange and dust with confectioners sugar. |
Personal
Notes: |
Personal
Notes: To ensure that the dumplings do not fall apart, it is advisable to make a test dumpling before filling with the fruit. If necessary, adjust the dough mix by adding more flour if too soft, or by adding butter if too firm. Use 1 teaspoon vanilla in place of the vanilla sugar if you do not have any.
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This recipe for Zwetschkenknödel (Plum Dumplings) is from