Topfennockerl
Recipe: #26551
July 15, 2017
Categories: Desserts, Snacks, Cheese, Cottage, Plum/Prunes, Austrian, Potluck, Vegetarian, 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."
Original is 6 servings
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
Step by Step Method
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
No special items needed.
1 Reviews
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