Fruchtknoedel (Fruit Dumplings)
Submitted by marie9013069
Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.
YIELD
6 servingsPREP
45 minCOOK
30 minREADY
75 minChef Tips
- Dough Consistency: If dough is too sticky, add flour 1 tbsp at a time, but avoid over-flouring to keep dumplings tender.
- Sealing: Pinch dough firmly to prevent fruit juices from leaking during boiling. Dust hands with flour to help with stickiness.
- Fruit Selection: Choose ripe but firm fruit to hold shape during cooking. Small plums or apricots work best; large strawberries may need smaller dough squares.
- Boiling: Maintain a gentle simmer to avoid dumplings breaking apart. Overcrowding can lower water temperature, causing uneven cooking.
- Make-Ahead: Assemble dumplings ahead and refrigerate, but boil just before serving for best texture.
- Toasting Breadcrumbs: For strawberry dumplings, toast breadcrumbs in a dry skillet over medium heat until golden, stirring constantly to avoid burning.
Variations
- Cheese Dumplings: Replace fruit with a spoonful of sweetened cream cheese or quark mixed with a pinch of vanilla.
- Nut Topping: Substitute poppy seeds with finely ground walnuts or hazelnuts for plum dumplings.
- Vegan Option: Use plant-based butter, sour cream, and cottage cheese substitutes. Replace egg with ¼ cup unsweetened applesauce and increase flour slightly for binding.
Ingredients
For plum dumplings
For apricot dumplings
For strawberry dumplings
Directions
- Prepare the Dough:
- In a large bowl, beat butter, salt, and lemon zest with a hand mixer until fluffy, about 2 minutes.
- Add egg and egg yolk, beating until fully incorporated.
- Mix in cottage cheese, sour cream, and powdered sugar until smooth.
- Gradually add cake flour, mixing until a soft, slightly sticky dough forms.
- Cover and let dough rest at room temperature for 30 minutes.
- Prepare the Fruit:
- For plums or apricots: Halve and remove pits. If fruit is tart, place 1–2 sugar cubes in the hollow of each half.
- For strawberries: Trim tops if needed; no sugar cubes necessary unless very tart.
- Shape the Dumplings:
- On a lightly floured surface (or marble pastry board), roll dough to ½-inch thickness.
- For plums/apricots: Cut into 12 (5-inch) squares using a knife or pastry wheel.
- For strawberries: Cut into 18 (3-inch) squares.
- Place one fruit piece (cut side down for plums/apricots) in the center of each square. Fold dough around fruit, pinching edges tightly to seal. Ensure no gaps to prevent leakage during boiling.
- Optional: Prepare dumplings up to 3 hours ahead, cover, and refrigerate.
- Cook the Dumplings:
- Bring 2 quarts of salted water to a gentle boil in a large pot.
- Add 6–8 dumplings at a time to avoid crowding. Simmer for 12–15 minutes until they float to the surface.
- Remove with a slotted spoon and place on a warm, covered plate. Repeat with remaining dumplings.
- Serve:
- Plum Dumplings: Sprinkle with poppy seeds and powdered sugar.
- Apricot Dumplings: Sprinkle with sieved cottage cheese and powdered sugar.
- Strawberry Dumplings: Roll in toasted breadcrumbs and sprinkle with powdered sugar.
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