Sometimes I crave a sweet dumpling. If you also do, please have a look at the German strawberry dumplings recipe. The recipe I will be sharing today is originally made with plums, but I didn’t want to wait for autumn to eat those! Please keep on reading if you would like to find out how I created the one and only German Strawberry Dumplings.
If you are looking for an exceptional dessert, I think the German Strawberry Dumplings are good candidates for this position. Their dough is extremely soft and they are versatile, as you can use any fruit you like. The real highlight though is the butter with bread crumbs! If you would like to be extra fancy, you can also serve them with Rote Grütze, vanilla ice cream and whipped cream on the side. But that is totally up to you! Just for your inspiration! How does this sound? Like a piece of heaven right? So let me take you there!
The first time when I tried traditional German plum dumplings was in one of my favourite restaurants in Allgäu called “Zum Hirsch” located in Hopferau. They make the best sweet dumplings I have ever eaten. In this particular restaurant, they are served not only with butter and bread crumbs but also with Rote Grütze, whipped cream (real whipped cream) and buttermilk ice cream. I could eat the whole plate of those without hesitation!
I got inspired and wanted to find a recipe on how to make them. After trying out many different recipes I finally found and adapted one that matches the taste of the once we enjoyed in Bavaria. Since then, I make it with other seasonal fruits.
The 40 minutes time that you need to prepare them might not sound very convincing. But let’s be honest, you will make someday mashed potato again, would you? Cook a little bit more potatoes and make dumplings out of them! It will save you good 20 minutes if you are using a pressure cooker, and 30 if you cook potatoes normally. I hope that is convincing!
The biggest challenge
To make things easier for you by the end of this page you will find a video to this particular recipe. The one thing that you need to bear in mind when making the dumplings is to use the right amount of dough. I always make a ball from the dough that is approximately as big as a plum or large strawberry. If you think that your dumplings are a little bit bigger than mine, remember to cook them a few minutes longer, to make sure they are cooked properly.
Use seasonal fruits
You can use any seasonal fruits as a filling. In may I make them with str, strawberries, in June with blueberries, in July with cherries in August with apricots, in September with Mirabelle plums, and in October with plums. For every month from May to October, you can use any seasonal fruit, and they will taste just delicious! Do you agree that the fruits always taste better when they are seasonal?
I hope that you have found this blog post useful and you know now exactly how to make those mouth-watering German strawberry dumplings this season! If you follow all the steps from the recipe you shouldn’t have any problems with it. Please don’t forget to let me know in the comments below if you have already tried sweet dumplings? Or you rather eat them savoury?
For more German dishes please visit: German recipes page.
German Strawberry Dumplings Recipe
Traditional German Strawberry Dumplings
4 strawberry dumplings
- 150 g starchy potatoes
- 70 g flour
- 20 g butter
- 1 egg
- 1 pinch salt
- 4 strawberries medium
- 2 tbsp breadcrumbs
- 40 g butter
- 1 tbsp sugar
- powdered sugar if needed, on the top
- whipped cream optional
- ice cream vanilla optional
- Rote Grütze optional
Peel the potatoes and cook them for 12-15 minutes by using a pressure cooker (or 25 in a normal pot). Mash the potatoes when they are still warm (but not hot!) with a potato ricer. Create a dough from flour, butter, egg and a pinch of salt.
Wash and tap dry the strawberries. For this recipe, I use medium strawberries. Divide the dough into 4 (one piece of dough should fit one large tablespoon (see the video)). Press the dough flat, fill with one strawberry and form a ball.
Prepare a pot with salty water. As soon as the water cooks turn down the heat to low and add the dumplings. Simmer for 10 minutes. After this time they should be swimming on the water surface.
In the meantime melt the butter over medium-low heat, and add the breadcrumbs and sugar to it. Let them simmer in butter for about 5 minutes. Be careful of the heat because they burn easily!
Serve the dumplings with breadcrumbs and butter on the top. If needed sprinkle them with powdered sugar.
If you would like this to be a proper feast add one scoop of vanilla ice cream, a bit of whipped cream and Rote Grütze.
Good news! Strawberry dumplings can be kept in the fridge and freezer! If you decide to store them, make sure it happens before you cook them!
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