Plum dumplings — a classic. We have given this classic dish a bit of a makeover and created a crunchy culinary experience with Kotányi Hazelnut Brittle.
Ingredients 2 Portions
Knead the curd cheese with the butter at room temperature, flour and the egg to form a firm dough. If the dough needs to be sweeter, add a little sugar.
Wash the plums then wrap the dough round the plums and shape into a dumpling. The plums should be well wrapped in the dough.
Now bring the dumplings to the boil in a large pan for salted water and steep the dumplings for around 8–10 minutes.
Meanwhile, fry the breadcrumbs and Kotányi Hazelnut Brittle in a pan with butter. A pinch of Kotányi Cinnamon will complement the flavor.
Remove the cooked dumplings from the bain-marie and roll in the breadcrumb and hazelnut brittle mixture.