Plum Dumpling on grey plate

Plum Dumplings with a Crunchy Hazelnut Coating

3540 Min
Kotányi Haselnusskrokant geröstet im 100g Beutel
ganze Haselnuss vor einer halbierten Haselnuss
Hazelnut BrittleStabilo bag S

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


  1. 1

    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.

  2. 2

    Wash the plums then wrap the dough round the plums and shape into a dumpling. The plums should be well wrapped in the dough.

  3. 3

    Now bring the dumplings to the boil in a large pan for salted water and steep the dumplings for around 8–10 minutes.

  4. 4

    Meanwhile, fry the breadcrumbs and Kotányi Hazelnut Brittle in a pan with butter. A pinch of Kotányi Cinnamon will complement the flavor.

  5. 5

    Remove the cooked dumplings from the bain-marie and roll in the breadcrumb and hazelnut brittle mixture.

Sophie Skutzik