Recipe posted by Scuffiania - Translation by Scuffiania - Go to italian recipe
I got this recipe in Austria (in Mostviertel region, famous for pears cider) from the chef who prepared those dumplings for me. Plums (previously cooked) could also be used instead of pears: I tasted this alternative and I found it very good. Colza is extensively grown in this area and that is why I kept "colza oil" among the ingredients, as the original recipe prescribes, but I recommend to substitute it with another vegetable oil, due to the high toxicity of colza oil.
- For the dumplings:
- 2 pears (approximately 250 g)
- 100 g stale bread (same type as used for tyrol bread dumplings)
- 30 g butter
- 2 eggs
- 50 g powder sugar
- 50 g walnuts (without shell)
- 0,02 l pears liquor mixed with rum
- cinnamon
- vegetable oil or butter to cook
- For the cider sauce:
- 2 egg yolks
- 1/8l pear cider
- 1 tblspoon powder sugar
Peel pears, remove core and cut fruits into small cubes. Sautč bread (previously sliced in samll cubes) with butted in a pan, add walnuts and pears and cook for a few minutes, then turn off. In a separate bowl mix eggs, pear liquor, rum, cinnamon and sugar and add this to the cooked bread and pears. Wait for half an hour then shape the mixture into spheres: you should get around 12 dumplings with 40mm/2" diameter. Sautč them with caution in oil. For the sauce whisk eggs with sugar until a light froth forms then add cider. Serve 3 dumplings for each person sided with cider sauce and sprinkled with icing sugar and mint or lemon balm leaves