Zwetschkenknödel – Plum Dumplings

90 g weiche Butter und 90 g Mehl verreiben, mit 250 g Topfen, 90 g Gries, 1 Ei und etwas Salz zu einem Teig kneten. Die Masse ½ Std. im Kühlschrank rasten lassen.

Aus dem Teig eine zwei Finger dicke Wurst formen und in 1 cm breite Scheiben schneiden. Scheiben flach drücken, Zwetchken darauf legen und Knödel formen. Knödel vorsichtig in einen Topf mit kochendem Salzwasser legen und so lange kochen bis sie an der Oberfläche schwimmen. In der Zwischenzeit in einer großen Pfanne Brösel in Butter anschwitzen. Die Knödel aus dem Wasser nehmen und in den Bröseln wälzen.

Rub 90 g of soft butter and 90 g of flour with your fingers, knead the butter-flour mixture, 250 g of creamed cottage cheese (might not be available in all countries), 90 g of semolina, 1 egg and a pinch of salt until you have a somewhat sticky but even dough. Let the dough sit in the fridge for about half an hour.

Remove the dough from the fridge and make a two finger thick sausage. Cut this sausage into 1 cm broad pieces, press until fairly flat, put a plum on top and make dumplings. Carefully put the dumplings into a pot of boiling salted water. Simmer until the dumplings start appearing on the surface. In the mean time, slightly fry some bread crumbs in a large buttered pan. Lift the dumplings out of the water and roll them in bread crumbs.

By Maridi




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