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Ingredients
Austrian Dumplings with Plum and Ginger Compote
- For the dumplings
- 500 grams Quark
- 400 grams Pastry flour
- 1 egg
- ½ tsp salt
- 1 Tbsp soft butter
- Pastry flour
- For the compote
- 500 grams ripe Plum
- 1 pc ginger (about 2 cm)
- 2 Tbsps butter
- 4 Tbsps powdered sugar
- 150 milliliters Elderberry juice
- Garnish
- 100 grams ground Hazelnuts (roasted golden yellow)
- 4 Tbsps powdered sugar
- 4 mint (for garnish)
For the dumplings: In the bowl of a food processor, mix together the quark, flour, egg, salt and butter until processed into a smooth dough for the dumplings. Put the dough on a floured board and knead into a 5 cm (approximately 2 inch) thick log. Cut the dough log into about 2 cm (approximately 1/2-inch) wide slices and form the slices into small dumplings. Dust the dumplings in flour and place in a pot of boiling water. Cook the dumplings until they rise to the surface. Using a slotted spoon, remove the dumplings and drain well.
For the compote: Rinse, halve and core the plums. Peel the ginger and grate finely. Heat the butter in a pan. Add the plums and ginger. Saute until softened. Dust with powdered sugar and cook until caramelized. Add the elderflower juice and simmer until warmed through and slightly reduced. Meanwhile coat the dumplings in the hazelnuts and then sprinkle with powdered sugar. Place the plum and ginger compote in a bowl and top with the dumplings. Garnish with mint leaves and serve.