Austrian plum dumplings
This is one of the best recipes that has been passed through generations in our family: Austrian plum dumplings. This traditional dish is perfect for autumn and is super simple to make.
For the dumpling dough:
- 250 g quark or thick Greek style yoghurt
- 1 egg
- 250 g plain flour
- 1 pinch salt
For the filling:
- 30-35 plums destoned but still attached on one side
- 30-35 sugar cubes
For the coating:
- 250 g breadcrumbs
- 50 g butter
Place the quark, egg, flour and salt in the mixing bowl then knead 30 Sec. / Kneading function. If the dough is too sticky, add a little more flour.
Transfer the dough to a floured surface and roll out to a large rectangle (approx. ½cm thick). Cut the dough lengthways into 6 strips and widthways into 5 strips. You should have 30 individual squares now.
Take each plum and place a sugar cube in the middle. If you feel like they are already sweet enough, skip this step.
Wrap each plum in one square of dough. Place on a floured baking tray and repeat until the plums or the dough have run out.
Bring a large saucepan of water to the boil. Place a large frying pan with the butter and breadcrumbs on the hob and slowly heat. Stir the breadcrumbs occasionally until they are golden brown. Then switch off the heat and set aside.
When the water is boiling, insert the dumplings and boil until they swim to the top - this may take up to 10 minutes. Remove from the pan with a slotted spoon and place into the frying pan with the breadcrumbs. Shake around until they are coated in the breadcrumbs.
Repeat these steps until all the dumplings are cooked. Serve warm.
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