Friday, 16 October 2009

Zwetschgenknödel - damson dumplings

Ingredients for 25-30 dumplings:
1 kg Potatoes
250g Flour
70g Butter
30g Semolina
2 Eggs
1kg damsons
15tsp+ brown sugar

Cook potatoes and meanwhile slice the damsons and remove the stone. Mash the potatoes well while still hot. Add butter, flour, semolina, eggs and a pinch of salt. Make a nice smooth dough. Its best now to form a role and slice it into slices (25-30). On each slice put to half damsons and half a tsp sugar. Wrap the plum well with the dough, it is important that the dumpling is closed completely. Put them into lightly salted simmering water for about 5 minutes. They should float on the water when ready to take out. Serve with sugar and melted butter. :)

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