Österreichische Kirschknödeln

Austrian Cherry Dumplings

Preparation info
  • Makes about


    • Difficulty


    • Ready in

      2 hr

Appears in
The Fundamental Techniques of Classic Pastry Arts

By French Culinary Institute

Published 2021

  • About


For the compote

  • 400 grams (14 ounces) sour cherries, pitted
  • 50 grams (


Prepare your mise en place.

Combine the cherries, sugar, and kirschwasser in a medium saucepan over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.

Place the cornstarch in a small bowl and add just enough cold water to dissolve it.

Stirring the cherries constantly, add about half of the cornstarch slurry to the cherries. Continuing to stir