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Bavarian Pear Dumplings | Fruity with Buttered Breadcrumbs
(0)
40 min
Under an hour
Knuspr-Küche
Herrlich saftige Herbstbirnen im zarten Quark-Grieß-Teig, goldbraun in duftenden Zimt-Butterbröseln gewälzt: Diese traditionellen bayerischen Birnenknödel vereinen samtige Teighülle und fruchtig-süßen Kern zu einem unvergesslichen Dessert-Erlebnis der bayerischen Traditionsküche.
Ingredients
Preparation method
Preparing the dough
In a bowl, stir the quark with the egg, vanilla sugar, and a pinch of salt until smooth. Add the wheat flour and soft wheat semolina, and knead into a soft, pliable dough. Let the quark dough rest for about 15 minutes so the semolina can swell.
Meanwhile, peel and quarter the pears, remove the cores, and cut them into bite-sized pieces or wedges.
Shaping & cooking the dumplings
Bring plenty of lightly salted water to a boil in a large pot, then reduce to medium heat so the water is just gently simmering.
Chef's tip
Choose ripe yet firm pear varieties such as Williams Christ or Conference. They retain their structure during cooking and give the dumplings a wonderful aroma.
If the dough is too sticky after resting, simply knead in another 1–2 tablespoons of wheat flour.
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