Soft yet structured, subtly sweet with a touch of tartness, Powidltascherl hold a modest but enduring place in the canon of Austrian home cooking—particularly in the eastern regions of Vienna and Lower Austria, where plum season signals their return to the table. Shaped into tender, hand-folded crescents or compact parcels, these dumplings are made from a supple dough of flour, egg, milk, and butter, worked just long enough—five to seven minutes—to develop a pliable, cohesive texture without toughness. The filling is humble: dense plum jam (often a long-cooked variety known locally as u0022powidlu0022), sometimes laced with cinnamon and a hint of sugar, depending on the household. Once stuffed, the dumplings are gently boiled in salted water—never rushed—until they rise, firmed but yielding. From there, they meet their final cloak: a warm tumble through golden-browned breadcrumbs, crisped lightly in butter. A veil of powdered sugar follows, melting ever so slightly into the warm crust. Traditionally served hot, either as a dessert or a satisfying midday meal, powidltascherl speak of frugality, seasonal rhythm, and the quiet precision of a dish passed down more often by memory than recipe card. When true Austrian plum jam is unavailable, a well-reduced homemade preserve will suffice, provided it carries the requisite depth and tang. The dough, meanwhile, should be soft in the hand—firm enough to shape, yet forgiving to the bite.
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.
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.
In a small bowl, mix the plum jam (Powidl) with the cinnamon (if using) and sugar (if needed). Set it aside.
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.
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.
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.
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.
Enjoy these warm Powidltascherl as a delightful dessert, perfect for any occasion!
| Calories | 300 kcal |
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