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Our recipe for plum dumplings

Autumn | Summer | Indulgence | Val Venosta

You (sweet) plum, you!

Quick recipe for plum dumplings

They taste wonderfully sweet, don’t they? Delicious plums. We conjure up lots of delicious dishes from this stone fruit, such as fluffy plum dumplings.

Here in South Tyrol, we don't grow just plums, but wonderfully sweet damsons, which are finally ripe at the end of August. We can hardly wait to pick them from the trees because they taste so heavenly. Whether as compote, jam or on a cake, we simply can't get enough of them. But we especially love the fluffy plum dumplings, which we also serve you from time to time in our luxury family hotel in Italy. You can prepare the dough with potatoes or curd cheese. It's quicker with Quark curd cheese. Here is our secret recipe for four people, which we discovered in grandma's cookbook:

Mix 250 grams of Quark curd cheese, 70 grams of flour, 70 grams of semolina, one egg, a pinch of salt, and 40 grams of butter in pieces and work into a dough. Leave to rest in a cool place for 60 minutes. In the meantime, wash the plums. Grandma recommends removing the seed and replacing it with a cube of sugar to maintain each plum’s round shape. Then form the dough into a roll, cut off equal pieces, put the plum in the middle, and smooth into a round dumpling. Simmer for ten minutes in lightly salted water. Melt butter in a pan and toast breadcrumbs until golden. Grated hazelnuts can also be added according to taste. Roll the cooked dumplings carefully in the breadcrumbs, arrange on a plate, and sprinkle generously with icing sugar.

Bon appétit!

The Hinteregger family from Familyresort Sonnwies

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