This Austrian recipe was given to us by a member of staff a few years ago, and we thought it worth revisiting!
makes 10-12 dumplings
For the dough:
30g Butter or margarine
For the rest of the dumpling:
10-12 ripe plums
200g Stale bread
- Heat the water, butter and salt in a pan and slowly stir in the flour with a wooden spoon, until the dough comes easily away from the side of the pan.
- Remove from heat and immediately break in the egg. Stir in with wooden spoon until the dough looks ready to knead.
- Roll the dough into a long sausage of about 5cm in diameter and cut into 10-12 portions.
- For each dumpling, spread a portion of the dough in the palm of your hand and ease it gently around a plum until the fruit is generously and evenly covered.
- Bring your pan of water to a high boil and add 6 or so dumplings. Cook until when pierced with a skewer, the plums feel very soft.
- While they are cooking, grate the bread and toast the crumbs in a small pan with the butter. When they are golden brown, remove from heat and add the sugar.
- Put the breadcrumbs into a preheated bowl and roll the cooked dumplings in them until completely covered.
In their homeland, Austria, they are traditionally served as a main course with a savoury soup afterwards.