Ingredients
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For the Dough
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1 cup Milk
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2 tablespoons Butter
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2 cups all-purpose Flour
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2 Egg
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1 Egg
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Salt
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For the Filling
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3½ oz (100 g) Powidl
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1–2 tablespoons Rum
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1–2 teaspoons Sugar
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1 pinch Salt
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For the Bread Crumb Butter
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10 tablespoons Butter
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1¾ oz (50 g) Bread Crumbs
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Cinnamon
Directions
Steps
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1
Done
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For the dough, bring the milk, a pinch of salt, and ½ cup water to a boil. Remove from the stove and stir in the flour. Put back on the stove and stir until the ingredients have combined thoroughly and there is a white layer on the bottom of the pot. Remove from the heat and let cool for 5 minutes. Beat in the eggs one at a time with an electric mixer. |
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2
Done
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Bring a large pot of salted water to a boil. Transfer the dough to a work surface and sprinkle with a little flour. Roll out until 1⁄8 in (3 mm) thick. Cut out palm-sized circles. Alternatively, lightly flour small portions of dough and press into circles. |
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3
Done
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For the filling, season the Powidl with rum, sugar, and cinnamon. Add 1 teaspoon filling to the middle of each circle and brush the edges with beaten egg. Fold the dough circles into half moons and press the edges together. Add to the lightly boiling salted water and cook for 5 minutes until they rise to the surface. |
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4
Done
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In the meantime, melt the butter in a frying pan and cook the bread crumbs until golden brown while stirring constantly. Remove from the stove and set aside. |
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5
Done
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Carefully remove the dumplings with a slotted spoon and briefly rinse in cold water then let drip-dry. Serve with the cooked bread crumbs and dust with cinnamon sugar, if desired. |
