Plum dumplings are a traditional dessert from Liechtenstein and remind many people of their childhood days - including Clarissa, whose "Aana" (grandmother) often prepared this dish in a particularly delicious way. Clarissa has taken the classic recipe and refined it with her own touch: a hint of lemon zest brings a fresh lightness to the sweet potato dumplings with a fruity plum filling. Stale bread is used for the breadcrumbs and roasted in butter. And if you don't have any fresh plums to hand, the dumplings can also be made wonderfully with frozen fruit.
Potato dough:
Filling:
Crumbs:
Cut the peeled potatoes into small, even pieces and boil in salted water until tender. Drain the water. Spread the potatoes on a baking tray and leave to steam in a hot oven for approx. 15 minutes. Pass the hot potatoes through a sieve and leave to cool. Mix the potatoes with the remaining ingredients and knead into a smooth dough.
Wash the plums, grate dry and cut in half. Cut the sugar cubes in half and roll in the cinnamon powder. Shape the dough into a 5 cm thick roll. Then cut into 1 cm thick slices and press flat with the palm of your hand. Fill the halved plum with half a sugar cube and place the second half of the plum on top. Wrap the plum in the prepared piece of dough and twist into a dumpling.
Bring a large pan of salted water to the boil. Place the dumplings in the boiling salted water and cook until tender and bubbling. Sometimes bump and turn the dumplings.
Melt the butter in a frying pan and fry the breadcrumbs until golden brown. After about 10 minutes, lift the dumplings out of the water, drain well and roll in the breadcrumbs. Serve and sprinkle with powdered sugar.
From traditional mountain restaurants to first-class gourmet restaurants - Liechtenstein offers an impressive selection of gastronomic offerings and culinary delights.
