Powidltascherl

Austrians, particularly those in Vienna and Lower Austria, love powidltascherl, which are sweet pockets of dough filled with rich, fruity plum jam. Perfect for savory snacks or dessert, these dumplings—also known as “Austrian Plum Dumplings—are a mainstay of the culinary tradition combining delicious tastes with simplicity.

Powidltascherl

Recipe by Travel S HelperCourse: DessertCuisine: AustrianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Austrian Plum Dumplings, or powidltascherl, are a popular dessert in Austria, especially in Vienna and Lower Austria. These dumplings call for flour, egg, butter, milk, sugar, salt, lemon zest. The filling calls for optional ground cinnamon, sugar, and plum jam. Mix the flour, sugar, and salt; knead for five to seven minutes. Next, shape the dough into a half-moon or pocket shape and stuff it with plum jam. The dumplings are covered with butter, powdered sugar, and breadcrumbs eight to ten minutes of salted water cooking in salted water The dumplings then are rolled using breadcrumbs, and powdered sugar is sprinkled on top. You might present them warm or as a dessert. If traditional plum jam isn't available, substitute any quality plum preserves or homemade jam. The dough should be just slightly firm yet flexible.

Ingredients

For the dough
250g (2 cups) all-purpose flour
1 egg
100g (1/2 cup) butter, softened
50ml (1/4 cup) milk
1 tablespoon sugar
Pinch of salt
Zest of 1 lemon
For the filling
300g (about 1 1/2 cups) plum jam (Powidl) – traditionally made from plums
1 tablespoon sugar (optional, depending on the sweetness of the jam)
1/2 teaspoon ground cinnamon (optional)
For the topping
100g (1/2 cup) breadcrumbs
50g (1/4 cup) butter
Powdered sugar, for dusting

Directions

Prepare the dough: In a large mixing bowl, combine the flour, sugar, and salt. Add the egg, softened butter, milk, and lemon zest. Stir the mixture until it forms a soft dough. Knead for about 5-7 minutes until smooth. If the dough is too sticky, add a little more flour, a tablespoon at a time. Wrap the dough in plastic wrap and let it rest for about 15 minutes.
Prepare the filling: In a small bowl, mix the plum jam (Powidl) with the cinnamon (if using) and sugar (if needed). Set it aside.
Shape the dumplings: After the dough has rested, roll it out on a floured surface to about 1/4-inch thickness. Using a round cutter (a glass or cookie cutter works well), cut out circles of dough. Place about a tablespoon of the plum jam in the center of each circle. Fold the dough over the jam to form a half-moon or pocket. Press the edges together firmly to seal the dumpling.
Cook the dumplings: Bring a large pot of salted water to a boil. Once boiling, gently drop the dumplings into the water. Cook for about 8-10 minutes, or until the dumplings float to the surface. Let them cook for an additional 2 minutes.
Prepare the breadcrumb topping: While the dumplings are cooking, melt the butter in a frying pan over medium heat. Add the breadcrumbs and toast them until golden brown and crispy, about 5-7 minutes. Stir frequently to prevent burning.
Assemble and serve: Once the dumplings are done, use a slotted spoon to remove them from the water and place them on a plate. Roll the dumplings in the toasted breadcrumbs until they are fully coated. Dust with powdered sugar for extra sweetness.
Serve warm: Enjoy these warm Powidltascherl as a delightful dessert, perfect for any occasion!

Notes

Substitutes for Powidl: If you can’t find traditional plum jam (Powidl), you can substitute with any high-quality plum preserves or even homemade jam.
Dough texture: The dough should be slightly firm but pliable. Make sure to not overwork it to avoid dense dumplings.
Freezing option: You can freeze the uncooked dumplings for later use. Simply place them on a baking sheet lined with parchment paper, freeze until solid, then transfer them to a freezer bag. To cook, just drop the frozen dumplings into boiling water without thawing.

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