Zwetschkenknödel

Dr. Oetker’s zwetschkenknödel uses a hand-kneaded quark dough around twelve supplied destoned plums, each filled with a sugar cube. The boiled dumplings roll in sweet butter crumbs and receive icing sugar before the source’s warm service.

The griffig flour is sifted onto a work surface. Quark, two whole eggs, a supplied yolk, supplied liquid butter, Vanillin Zucker, prepared grated-lemon-peel product and salt are added in order and quickly kneaded by hand into a dough, which rests briefly.

On a floured work surface, the dough forms a roll and is divided into twelve pieces. Each supplied destoned plum receives a sugar cube. A dough piece is pressed flat, the filled plum is placed on it, and the dough folds around it and rolls into a dumpling.

The dumplings cook in gently simmering salted water. Once they rise, they remain in it for about four more minutes, then a slotted spoon lifts them out and they drain. For the selected brown-butter tip, butter cooks over medium heat in a pot until the described brown butter forms; the list calls for three tablespoons of the finished brown butter.

The supplied toasted breadcrumbs mix with that brown butter, sugar and the separate half-pack of Vanillin Zucker. The cooked dumplings roll in this mixture. Icing sugar is sprinkled over them before serving, which the source recommends warm.