German Sweet Vanilla Dumplings
Sweet vanilla dumplings are a beloved dessert in German and Austrian cuisine, particularly popular in Bavaria and Austria. Traditionally made with curd cheese and served with vanilla sauce, they are often enjoyed as the conclusion to festive occasions or Sunday lunches. Imagine the freshly cooked dumplings gently steaming as the vanilla scent fills the kitchen, and the crunch of the toasted breadcrumbs beckons for a taste. The secret to perfect dessert dumplings is high-quality curd cheese and proper resting. Tip: It is advisable to mash the curd cheese to make the dough even softer and to avoid lumps inside the dumplings.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the curd cheese, flour, egg, and 1 tablespoon of powdered sugar. Knead until you get a smooth, soft dough. Cover and let it rest in the refrigerator for 30 minutes. TIP: Resting the dough makes it easier to shape.
2
With wet hands, form small, uniform dumplings (about 10–12 pcs) from the dough and place them on a floured tray. Make sure the dumplings are not cracked.
3
Bring lightly salted water to a simmer, then reduce the heat so that the water barely bubbles. Cook the dumplings for 8–10 minutes, or until they float to the surface. Remove with a slotted spoon and drain thoroughly.
4
Meanwhile, melt the butter in a skillet, add the breadcrumbs, and toast until golden brown. Then, toss the cooked dumplings in the toasted breadcrumbs. TIP: The toasted breadcrumbs give the sweet dumplings their true character!
5
For the vanilla sauce, mix the pudding powder with a little milk, and bring the rest of the milk to a boil. While stirring constantly, add the pudding mixture, cook until thickened, then sweeten with vanilla sugar and the remaining powdered sugar.
6
Serve the dumplings warm, drizzled with vanilla sauce, and sprinkled with powdered sugar. TIP: Can be enjoyed cold, but is most delicious warm – best served fresh.
