Cherry Dumplings
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g sweet cherries
- 350 g jacket potato (s), boiled
- 125 g flour
- 60 g butter for the douh
- 1 egg (s)
- 1 pinch (s) salt
- 30 g butter for the pan
- 4 tablespoon breadcrumbs
- sugar
- cinnamon
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and press them through a press. Knead with flour, butter, egg and a pinch of salt - if necessary, add flour until the dough is no longer sticky.
- Wash and dry the sweet cherries.
- Heat water in a large saucepan.
- In the meantime, cover each cherry with the potato dough with floured hands so that no cracks can be seen. To do this, press a small portion of potato dough into your hand and top it with a cherry. Then wrap them with the dough and roll them in your hands.
- Use a slotted ladle to add the dumplings to the boiling water. Turn down the heat on the stove a little so that the water no longer boils, but only boils. The dumplings are ready when they float up.
- Melt 15 g butter in a large pan and add enough breadcrumbs to thinly cover the bottom of the pan. When these start to bubble, first add half of the well-drained dumplings to the pan and toss over medium heat until they have a nice golden brown crust. Do the same with the second half.
- Mix sugar with cinnamon to taste and serve with the dumplings.
- Tips: Be careful, the dumplings are very hot inside! We always let them cool down a bit before rolling them in the cinnamon-sugar mixture and enjoying.
- The dumplings are easy to freeze. Only after thawing are they cooked in the water as described above.
- Of course, it is a matter of taste how much butter and breadcrumbs you use for turning in the pan. This amount is enough for us personally and only serves as a guide.
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