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Recipe
See Ingredients

Potato Dumplings with Fruits

  1. Cook the potatoes with their skins, and once cool, peel and grate them on a fine grater. On a board knead a stiff dough from all the ingredients: flour, eggs, potatoes and salt.
  2. Roll out the dough soon so it does not get runny.
  3. Cut it into squares, put washed and drained piece of fruit into every piece and shape it as into a ball.
  4. Boil them in slightly salted  water for about 7 minutes until they float to the surface.
  5. Take them out but do not rinse them. Pour melted butter over the finished dumplings, and sprinkle topping – cream cheese with sugar, ground poppy seeds with sugar, ground nuts with sugar or fried breadcrumbs.

Method for the crumbly topping – streusel:

  1. Fry the breadcrumbs in a dry pan until pink.
  2. Sweeten the fried breadcrumbs with powdered sugar. You can also add minced or chopped walnuts to sprinkle over the still hot, buttered dumplings.

 

Source: Slovak Tourist Board

Recipe

Tirol Dumplings

Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?

For the dough

  • 400 g flour, semi-coarse
  • 4-5 pcs potatoes, boiled in their skins
  • ½ teaspoon of salt
  • 1 pc of egg
  • 80 g of breadcrumbs
  • 80 g of powdered sugar
  • 50 g of walnuts, ground
  • 120 g of butter, warmed up

Fruit

  • strawberries, cherries, apricots, plums (depending on the season)