July 15, 2017
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
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"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."
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.
Put all the ingredients for the batter in a bowl an mix them well. Set aside for 1/2 hour.
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.
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.
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.
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Fantastic recipe. I used real Topfen (quark) and for the nockerl batter I used gluten free rolled oats instead of fresh breadcrumbs and polenta (maize semolina) instead of semolina. My plums were zwetschgen. Otherwise followed the instructions to the letter, and they were awesome! Thanks for sharing.
Made for CQ 2017 Austria for the Happy Campers