A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Bavarian Plum Dumplings | Fruity Classic
(0)
40 min
Under an hour
Knuspr-Küche
Klassische bayerische Zwetschgenknödel aus zartem Quark-Grieß-Teig, gefüllt mit saftigen Spätsommer-Zwetschgen und gewälzt in herrlich duftenden Zimt-Butterbröseln.
Preparation method
Preparation & dough
Wash the plums thoroughly, pat dry, carefully cut lengthwise and remove the pit without cutting the fruit completely through. If desired, place a little cinnamon sugar in the center of each plum.
For the quark dough, mix 40 g of the soft butter with the low-fat quark, the egg, and a pinch of salt until creamy. Then quickly knead in the wheat flour and soft wheat semolina until a smooth dough forms. Let the dough rest for about 10 minutes.
Shaping & cooking the dumplings
Bring a large pot of lightly salted water to a boil and reduce the heat so that the water is only gently simmering.
Chef's tip
Use firm, ripe plums – they retain their shape during cooking and release a wonderfully juicy fruit flavor.
Tip for sweet tooths: Place a small piece of sugar cube or marzipan inside the fruit instead of the pit before encasing it in dough.
Ingredients
We Also Recommend
Show all
33 min
Under an hour
Galette complète | Savoury buckwheat galette
Knuspr-Küche
Turkish Eggs (Çılbır) with Chili Butter
Knuspr-Küche
