June 17, 2011

Favorite Food

Katy of ModlyChic asked her fellow bloggers to share the recipe of our favorite seasonal dish.
I am a sweet tooth and can eat sweet stuff all day, every day, all year. My all time favorite dish is sweet filled dumplings with vanilla sauce, optionally decorated with some forest fruits.


I kind of never make the dumplings myself, as you can buy them in every supermarket around the corner, but it is a German speciality and therefore probably not available somewhere else. So here it goes. I have found a basic recipe here and changed it up a bit.

  • 3/4-1 kg / 1.6-2.2 lbs potatoes (white or gold, not Russet potatoes)
  • 100-150 g / 3.5-5.2 oz flour (as needed)
  • salt
  • 1-2 eggs
  • 1 kg / 2 lbs blueberries
  • cubed sugar
  • brown or regular sugar
  • cinnamon (optional)
  • Vanilla Sauce (ready-made or handmade)

Boil the potatoes, then press them through a potato ricer. Put it in a bowl, add the salt, 2/3 of the flour and the two eggs and stir with a fork. Knead the dough together (use the rest of the flour, if needed). Roll the dough into a 2x2 inch sail and cut it in 1/2 inch slices. Put some blueberries and a sugar cube between two slices, then form it into a ball. Boil water in a wide large pot. They need to be able to float around. Put the dumplings in the slowly boiling water. Simmer them for 5-10min, until they start floating on top. Remove one, cut in half and check if they are done.

Put dumplings on a plate, sprinkle with sugar and cinnamon or add Vanilla sauce and forest fruits. With cold sauce and iced fruits, it is perfect for the hot season. Also, the dumplings can be eaten cold as well.

So what's your favorite dish for Summer or all year round?


steffy said...

they look delicious :)

<3 steffy

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Anon said...

are u sure, "hefeklöße" (I guess thats what they are) are made with potatoes?

emilyknightley said...

These sound awesome!!! Need to take this recipe down for sure :)

Anja_AHeartandSoulStory said...

Well, as I said, never made them myself, but wanted to check for a recipe for them. Found this one on the Bavarian kitchen blog - check the link in the post - that's what they suggested. But I guess it could be normal "Klösse" dough as well. It depends.

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