Ingredients
- FOR PLUM COMPOTE
- 1/2 kilogram pitted plums (cut in halves)
- 1 pear, peeled and cut into slices
- 125 ml water
- 1 cinnamon stick
- 50 grams granulated sugar (or more to taste)
- 2 cloves, whole
- 2 star anise
- FOR BATTER
- 250 grams low-fat cottage cheese
- 1 tablespoon all-purpose flour
- 1 tablespoon bread crumbs (fresh white)
- 1 tablespoon semolina
- 1 large egg
- FOR ROASTED BREAD CRUMBS
- 1 tablespoon butter
- 5 tablespoons bread crumbs (white)
- 2 tablespoons confectioners' sugar
- 1 teaspoon ground cinnamon
How to Make
-
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.
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TO MAKE THE NOCKRL
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Step 2: Put all the ingredients for the batter in a bowl an mix them well. Set aside for 1/2 hour.
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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.
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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.
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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.
We hope you enjoy this recipe!
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