Plum and Apricot Semolina Dumplings – Austrian Recipe
I just need to double check this delicious recipe with my mother, to make sure I got it 100% correct, and then I am going to try make it. So please note that this recipe is not tried and tested, yet, but when it is, it is the best meal, or dessert, ever! It was always a real treat during my childhood.
Ingredients
- 50 grams softened butter, salted
- 1 egg, at room temperature and whisked
- 250 grams full fat curd cheese at room temperature
- 125 grams sieved plain flour
- 80 grams semolina
- 8-10 firm Apricots and/or Plums
- Butter and breadcrumbs
- Serve dumplings rolled in golden breadcrumbs with a bowl of sieved Icing sugar on the side.
- For the Dumpling Dough
- Soften butter and whisk in the whisked egg
- Whisk in the full fat curd cheese (room temperature)
- Fold in sieved plain flour
- Mix in Semolina with a spoon
- Add a little salt if unsalted butter is used
- Hand mix into one large ball and rest for at least half an hour
- For the Dumplings
- Boil lots of salted water in large pot
- Make dumplings by making a ball and flatten into a round shape about 1/2 – 1 cm thick
- Place Apricot or plum into the center and work the dough around the fruit really well
- Turn down the heat so the water is not boiling
- Gently place the dumplings into the water with a ladle and ensure they don’t stick to the bottom of the pan
- Bring back to the boil continuing to ensure the dumplings are free from the base of the pan
- Simmer very gently for 10 minutes (15 minutes max)
- Meanwhile, heat plenty of butter in a large frying pan and add breadcumbs
- Stir breadcrumbs frequently until they are golden
- Roll each dumpling in the breadcrumbs to coat the whole dumpling
- Place all dumplings on a serving platter and serve with sieved icing sugar
Filed under: Mums Best Recipes • Puddings • Vegetarian
