Fruchtknoedel (Fruit Dumplings)
Yield
6 servingsPrep
30 minCook
25 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
|
|
| 1 | pinch |
salt
|
*
|
| ½ | each |
lemon
zest of |
|
| 1 | each |
eggs
whole |
|
| 1 | each |
egg yolks
|
*
|
| 3 | cups |
cottage cheese
|
*
|
| 3 | tablespoons |
sour cream
|
|
| 1 | tablespoon |
powdered sugar
|
|
| 1 ½ | cups |
cake flour
|
|
| 12 | each |
plums
or 12 apricots or 18 large strawberries |
|
| 24 | cubes |
sugar
optional |
*
|
| For plum dumplings | |||
| 3 | tablespoons |
poppy seed
finely ground |
|
| 1 | tablespoon |
powdered sugar
|
|
| For apricot dumplings | |||
| 3 | tablespoons |
cottage cheese
|
|
| 1 | tablespoon |
powdered sugar
|
|
| For strawberry dumplings | |||
| 5 | tablespoons |
bread crumbs
toasted |
|
| 1 | tablespoon |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
|
|
| 1 | pinch |
salt
|
*
|
| 0.5 | each |
lemon
zest of |
|
| 1 | each |
eggs
whole |
|
| 1 | each |
egg yolks
|
*
|
| 7.1E+2 | ml |
cottage cheese
|
*
|
| 45 | ml |
sour cream
|
|
| 15 | ml |
powdered sugar
|
|
| 355 | ml |
cake flour
|
|
| 12 | each |
plums
or 12 apricots or 18 large strawberries |
|
| 24 | cubes |
sugar
optional |
*
|
| For plum dumplings | |||
| 45 | ml |
poppy seed
finely ground |
|
| 15 | ml |
powdered sugar
|
|
| For apricot dumplings | |||
| 45 | ml |
cottage cheese
|
|
| 15 | ml |
powdered sugar
|
|
| For strawberry dumplings | |||
| 75 | ml |
bread crumbs
toasted |
|
| 15 | ml |
powdered sugar
|
|
Directions
- In a bowl, combine the butter, salt, and lemon zest.
Whip until fluffy.
Add the whole egg, and egg yolk, and continue to beat to blend.
Beat in the cottage cheese, sour cream, and powdered sugar.
Add the flour slowly and beat until smooth.
Allow the dough to rest for 30 minutes at room temperature.
- Cut the plums or apricots in half and remove the pits.
If the fruit isn't sweet, place 1 cube of sugar in the hollow of each half.
- On a marble pastry board, roll out dough ½ inch thick.
Using a pastry wheel, cut the dough into a grid of 5-inch squares.
If you're using strawberries, make 18 (3-inch) squares.
- Place a piece of fruit, cut side down, on each circle of dough Seal by pinching the pastry together. The dumplings can be prepared up to 3 hours ahead to this point. Refrigerate until ready to boil.
- Bring 2 quarts of salted water to a boil. Add 8 dumplings and simmer until they rise to the top, approximately 15 minutes. Remove with a slotted spoon. Keep warm on a covered plate. Repeat with the remaining dumplings.
- To serve: Plum dumplings: Sprinkle with poppy seeds and powdered sugar. Apricot dumplings: Sprinkle with cheese, pressed through a sieve, and the powdered sugar. Strawberry dumplings: Roll in the toasted plain bread crumbs and sprinkle with the powdered sugar.
