Fruit Dumplings

Früchteknödel. Austria

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • oz butter
  • ½ pint milk
  • Salt
  • 9oz plain flour
  • 1 egg
  • Fruit (apricots, cherries, or plums)


    Put the butter and milk into a saucepan and bring to the boil. Add the salt and the flour and continue to stir over a low heat until the mixture forms a lump which comes away from the side of the saucepan. Stir in the egg. Put the dough on to a floured board and roll out about quarter of an inch thick. Cut into two-and-a-half inch squares. In the centre of each square, put the fruit. Use (1) a small fresh apricot without a stone, with a little sugar in the cavity (2) three or four cherries (3) a large plum without a stone. Form the pastry squares into dumplings round the fruit. Cook them in lightly salted water which has been brought to the boil. Let the dumplings simmer for ten minutes when they will rise to the surface. Drain the dumplings and roll in golden, fried breadcrumbs. Serve with sugar.