Sweet Austrian Plum Dumplings
6 servings
180 minutes
Sweet Austrian plum dumplings are a delicate dessert infused with the aroma of vanilla and a slight tartness from plum jam. This traditional Austrian recipe has roots in rural cuisine, where homemade dumplings symbolized comfort and family gatherings. The airy yeast dough, steamed to perfection, makes the dumplings especially soft, while the plum jam inside reveals a complexity of flavors—from sweetness to a hint of tartness. The finishing touch is a generous coating of butter and sugar that adds richness to the taste and a gentle caramel note. These dumplings can be served as a standalone dessert or adorned with a scoop of vanilla ice cream. They are perfect for cozy tea time on a cool evening, warming you up and providing pleasure with every bite.
1
Sift the flour and make a well in the center. Add yeast, 5 tablespoons of milk, sugar, eggs, melted butter, and lemon essence. Knead the dough and let it rise in a warm place for 1 hour.
- Wheat flour: 500 g
- Dry yeast: 7 g
- Milk: 250 ml
- Powdered sugar: 30 g
- Chicken egg: 2 pieces
- Butter: 50 g
- Citric acid: 10 g
- Vanilla sugar: 1 tablespoon
- Salt: to taste
2
Divide the dough into dumplings. Make a dent in each dumpling with your finger and place plum jam inside. Seal the edges of the dumpling.
- Plum jam: 8 teaspoons
3
Let the dumplings rise for another 30 minutes.
4
In a large pot, bring water to a boil and add the dumplings. Cover with a lid and cook for 20 minutes.
5
Use a slotted spoon to remove the dumplings, brush with butter, and sprinkle with sugar.
- Butter: 50 g
- Powdered sugar: 30 g