These are typical sweet Austrian dumplings, usually filled with plum jam, served sprinkled with poppy seeds and topped with butter or vanilla sauce. They are so big that one dumpling is actually one serving.
Ingredients:
Porce: 5 pcs of huge dumplings
250 g
of smooth flour such as Pernerka
25 g
of yeast
25 g
of butter
25 g
of sugar
125 ml
of milk
1 pc
egg
pinch of salt
For filling:
plum pudding or
quartered plums
For the sauce:
1 bag
vanilla pudding
butter
milk
sugar
For sprinkling:
ground poppy
Procedure:
Mix a little lukewarm milk with a teaspoon of sugar and yeast. Let the yeast rise for about 15 minutes.
Heat the butter in the microwave. Mix all the other ingredients, add the melted butter + sourdough and make a smooth dough.
Make 5 mounds of dough, wrap plums, if necessary, in them and make a dumpling.
Leave on a floured rolling pin to rise for about 30 minutes. Cook in salted boiling water. First 5 minutes under the lid, then turn and cook for 5 minutes without the lid.
Dip: cook a thin pudding, then soften with butter.
Pour the thin pudding on a plate, put the dumpling and sprinkle with poppy seeds. You can mix the poppy seeds with icing sugar to make it more sweet.
Recommendation:
The dumplings take a lot of time to cook, so cook a small amount at a time.
Note:
Smooth Pernerka wheat flour is suitable for preparing a variety of yeast doughs and for baking sweet and savoury dishes.