In summer I love the Austrian method of filling dumplings with fruits, starting with Marillenknödel or Apricot dumplings. Later in season fillings with damson plums.
We are here high in strawberry season. Today is St. John's Day, the proverb says: asparagus is dead and the cherries are red.
That is the best time of the year to cook with fruits.
I never packed strawberries in a potato dough. But why not. The idea for this recipe came from the brochure of the Hengelein producer of potato dough and other potato products. My Dad loved their different versions of potato dumpling dough. Easy to roll dumplings, and nearly always perfect outcome.
Recipe:
500 g silky potato dough for dumplings
150 g strawberries
30 g butter
40 g bread crumbs
Pinch of cinnamon
125 g raspberries
150 g blueberries
1 tsp lemon juice
Sugar and salt
Vanilla custard
Some mint leaves
Cook a vanilla custard and put clingfilm on top and set it in the fridge to cool.
Wash 50 g strawberries, the raspberries and blueberries an chuck them in a blender. Add some lemon juice and a bit of sugar. Give it a good mix and pour it in a fine sieve to get the skin and pits out. Set in the fridge to cool.
Use a big pot and fill it with lots of water, add 1 tbsp sugar and 1 tsp salt. Let it get to a simmer.
Clean the few strawberries and quarter them.
Divide the dumpling dough in 12 parts. Press the dough flat in your palm and add 2 pieces strawberries and close the dough around. Roll it.
Cook them with a slight simmer for 12 min.
Make some roasted breadcrumbs with a pinch of cinnamon.
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