This Austrian recipe was given to us by a member of staff a few years ago, and we thought it worth revisiting!


Serves 4



makes 10-12 dumplings


For the dough:

200g Flour

30g Butter or margarine

250ml Water

1 egg


For the rest of the dumpling:

10-12 ripe plums

200g Stale bread

30g Butter

30g Sugar




  1. 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.
  2. Remove from heat and immediately break in the egg. Stir in with wooden spoon until the dough looks ready to knead.
  3. Roll the dough into a long sausage of about 5cm in diameter and cut into 10-12 portions.
  4. 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.
  5. 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.
  6. 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.
  7. 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.