Potato Fruit Dumplings
It is believed that the cradle of dumplings was Bavaria, the most south-eastern region of Germany, which would explain similar tradition in the neighboring countries such Czech Republic, Poland or Austria. The first proof of written recipes for dumplings come from Bavaria in the 18th century, although it is more than possible that the dish was prepared much earlier. It is even suggested that the very idea arose hundreds of years earlier in the mountain regions, where the population needed nutritious food that was easy and quick to prepare. Thick porridge or other groats were kneaded into balls with other leftovers such as dried fruits.
In German dumplings are called "Knödel" sometimes "Klöße" or “Knedle” in Polish. In 2016, the largest dumpling in the world was cooked in Austria, weighing as much as 208.7 kg! Its creators were the inhabitants of the Bavarian town of Aldersbach, who raised money for the families of victims of the local flood with this bold culinary action. The giant "dumpling" raised over 10,000 euros for charity!
Support local farmers and reduce food miles by shopping locally. Encourage readers to buy seasonal foods. Make potato dumplings with local fruits like plums, apricots, cherries, or strawberries in summer. This dish can be a dessert or main course, made with potatoes, eggs, flour, and fruits. A great meatless meal option. Austrian friend Ulrike enjoys serving them rolled in pan-fried walnuts, butter, and breadcrumbs.
POTATO FRUIT DUMPLINGS
By Zosia Culinary Adventures | Date: July 08, 2023
Preparation Time: 2 hours
Cook Time: 10 minutes
Yield: 36 dumplings
Ingredients:
1.5 kg yukon gold potatoes, peeled
approximately 125 g all purpose flour
approximately 125 g potato flour
approximately 125 g semolina flour
1 egg
50 g soft butter
36 small plums/apricots, pitted
Topping options: melted butter and brown sugar; pan-fried chopped walnuts with butter and bread breadcrumbs; greek yogurt or fresh devon (clotted) cream
Instructions:
Cook potatoes in salted water until soft. Press through potato ricer while still hot.
Mix all the flours together.
Make a ball out of the potatoes, flatten it and draw 4 even square markings with your fingers. Cut out 1/4 of potato dough and replace it with flours to fill in the empty space. The amount of flours required will very according to the dampness of the potatoes. The rule is to use even amounts of each,
Add to mixture an egg and soft butter, mix all together until well combined. Work the dough until elastic if it is too runny add more flour.
Divide the dough into 36 equal pieces and place them on flour dusted table. Flatten each piece and place a fruit in the middle of each. Fold dough around the fruit, squeeze the seams together and roll gently in the palm of your hand to a ball-shaped dumpling.
Place dumplings in lightly salted boiling water and simmer for approximately 10 minutes, or until dumplings float to top.
While dumplings simmer melt the butter with brown sugar. Set aside.
Gently lift dumplings out of water with a slotted spoon and drizzle with topping.
Drizzle with brown butter/brown sugar and serve with Greek yogurt or clotted cream!
Dumplings can also be frozen once they cooled off. Do not freeze uncooked potato dumplings as they were turn into starchy liquid due to high potato component in the recipe.
Bon Appetite! Smacznego! Guten Appetit!
Nutrition Facts per One Servings🧡
Calories 113 | Fat 2.3 g \ Saturated Fat 1.1 g\ Cholesterol 9 mg\ Sodium 6 mg\ Total Carbohydrate 22.7 g\ Dietary Fiber 2.3 g\ Total Sugars 7.6 g\ Protein 2.4g \ Vitamin D 0 mcg\ Calcium 8mg\ Iron 1 mg\ Potassium 321 mg
