Plum Dumplings: An Austro-Hungarian Treat

Photo courtesy Stefan Liewehr
Photo courtesy Stefan Liewehr

Anne Krebiehl MW offers this traditional recipe in her latest article for Wine Enthusiast. Read the full piece here.

Known as Lekvártascherl in Austria and Barátfüle in Hungary, these plum dumplings are a delicious example of Central European sweets. The best wine pairing would be either an Austrian eiswein or late harvest wine from Hungary. Here are a few we recommend:

From the Rosenhof Winery in Austria, producer of some of the finest, incredibly balanced sweet wines-
Rosenhof Blaufränkisch Eiswein 2012
Rosenhof Welschriesling TBA 2010

Two late harvest wines from Tokaj, Hungary; one is made by the Füleky winery and the other by Patricius. Both wines retain a beautiful amount of freshness and lively acidity that work in harmony with the residual sugar-
Füleky Pallas Tokaji Late Harvest 2012
Patricius Katinka Late Harvest 2012

Plum Dumplings Recipe
Recipe courtesy Michal Rabina, Eisenstädter Mehlspeiskuchl, Schloss Esterházy, Eisenstadt, Austria

2 cups boiled, peeled potatoes
3/4 cup quark or fromage frais
3/4 cup unsalted butter
2 egg yolks (save the whites for another use, or discard as desired)
1 whole egg
1 1/2 cups flour, plus extra for dusting
1 teaspoon lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon finely grated orange zest
2–3 drops of vanilla essence
Pinch of salt
Jar of thick plum jam
Vegetable oil, to brush
2–3 tablespoons unsalted butter
Fresh breadcrumbs, to taste
Powdered sugar, to taste

Finely grate potatoes. Mix grated potatoes well with fromage frais, butter, egg yolks, egg, flour, lemon juice, citrus zests, vanilla and salt until firm. Bring large pot of slightly salted water to boil. Fill bowl with ice water.

Lightly dust work surface with flour. Roll dough to ⅕-inch thick. Cut dough into 4-inch squares. Fill each square with plum jam. Fold into triangle, sealing carefully with fingers.

In batches, plunge pockets into boiling water. Reduce heat and simmer until they rise to surface, about 5–8 minutes. Scoop pockets out with slotted spoon, and plunge into ice water.

Drain pockets, and brush with oil. When ready to serve, melt butter in frying pan until it starts to brown. Add breadcrumbs and sugar. Dredge pockets in the crumb-butter. Dust with powdered sugar and serve. Yields 15 to 20 dumplings.