Baked Dumplings with Compote

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Baked Dumplings with Compote
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45 min.
ready in 1 hr 45 min.
Ready in


For the elderberry-Pear Compote
1 Cinnamon stick
1 Lemon peel (3 cm)
1 Star anise
1 cup Elderberry juice
¼ cup dry Red wine
sugar (as needed)
cup Plum
cup Blackberry
cup Elderberry
2 Pear
For the Dumplings
1 ¾ cups flour
0.333 cup Poppy seeds
oz Dried yeast
½ cup milk
3 tsps sugar
1 pinch salt
1 egg
¼ cup melted butter
powdered sugar
How healthy are the main ingredients?

Kitchen utensils

1 großer Pot, 1 Tablespoon, 1 Mini food processor, 1 Fine grater, 1 Cutting board, 1 Sieve

Preparation steps

For the elderberry-pear compote, add the cinnamon, lemon peal and star anise to the elderberry juice and bring to a boil. Add the wine to the stock and sweeten to taste. Cover and let steep for at least 20 minutes. Wash the plums, blackberries and elderberries and let them dry. Halve the plums and remove the pits. Peel the pears, halve them, remove the cores and slice diagonally into bite-size pieces. Reheat the stock almost to boiling. Carefully add the pears and plums and let them cook 3-4 minutes until they are al dente. Then add the elderberries and cook for another minute. Finally, mix in the blackberries and remove the compote from the stove. Pour into a bowl and remove the cinnamon, star anise and lemon peal. Allow the compote to cool.
For the dumplings, mix the flour, poppy seeds and yeast together. Heat the milk until lukewarm and add to the flour. Add the sugar, salt and egg to the flour as well and knead the mixture into a semi-firm dough. Place the dough on a floured tray or table and work it into a long roll. Cut the roll of dough into 16 equally large pieces. Shape each piece of dough into a round dumpling. Use half the butter to coat a baking pan and place the dumplings in the pan, leaving space for each to expand. Place in a warm place and allow the dough to proof for approx. 30 minutes. Preheat the oven to 180°C. Coat the dumplings with the remaining butter and bake in the preheated oven for 30-40 minutes, until golden-brown. Sprinkle with powdered sugar and serve with portions of the elderberry-pear compote.