Topfennockerl
Servings
Prep Time
Cook Time
Ready In
Recipe: #26551
July 15, 2017
Categories: Comfort Food, Desserts, Snacks, Dairy, Cheese, Cottage, Fruit, Plum/Prunes, Austrian, Easy/Beginner Cooking, Kid Pleaser, Quick Meals, Entertaining, Fall/Autumn, Potluck, Winter, Stove Top, Vegetarian, Make it from scratch, Spices, Kosher Dairy more
"An Austrian sweet that will knock your socks off. Easy to make, too! Serving size is just an estimate. From Who's Afraid of Butter blog."
Ingredients
- FOR PLUM COMPOTE
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- FOR BATTER
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- FOR ROASTED BREAD CRUMBS
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Nutritional
- Serving Size: 1 (145.5 g)
- Calories 257.5
- Total Fat - 12.7 g
- Saturated Fat - 6.8 g
- Cholesterol - 63.1 mg
- Sodium - 363.3 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 1.5 g
- Sugars - 15 g
- Protein - 13.6 g
- Calcium - 407 mg
- Iron - 1.2 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.1 mg
TO MAKE THE PLUM COMPOTE
Step 1
Put all the ingredients into a large, heavy-bottomed saucepan and simmer for about 15-20 minutes until softened. Take out the cinnamon stick and star anise and let cool a bit.
TO MAKE THE NOCKRL
Step 2
Put all the ingredients for the batter in a bowl an mix them well. Set aside for 1/2 hour.
Step 3
Meanwhile, make the roasted bread crumbs by melting the butter in a pan, adding the bread crumbs, cinnamon and sugar and roasting them until golden, being careful not to burn them. Remove to a bowl and set aside.
Step 4
Fill a large pot with water and bring to a boil. Take a tablespoon of batter and shape Nockerl (small oblong dumplings). Reduce the heat, shape one Nockerl after the other and put them into the hot water, simmer for about 5 minutes or until they float to the surface.
Step 5
Gently take the Nockerl out of the water with a slotted spoon, drain and roll them in the prepared bread crumbs. Serve with the plum compote, applesauce or fresh berries on the side.
Tips & Variations
No special items needed.