Fruits & Veggies Monday/Powidltascherl (filled dumplings) 🌿🍍🍓🍌🍑

Hello lovely foodies, I hope you are all good. A big thank you #fruitsandveggiesmonday by @lenasveganliving and @plantstoplanks.

Today I have decided for stuffed dumplings, but not piquant, but for a sweet variant.

Powidlattascherln (also Powidltatschkerln) are filled with Powidl (plum jam) dumplings. Powidltascherln are eaten mainly in Austria and the Czech Republic. The word Powidl comes from the Czech and means something like plum jam.

plum jam is a thickly cooked porridge of plums, which is used as a spread and an ingredient for confectionery and pastries. In Austria it is called Powidl.

Unlike jam, plum jam is traditionally made only by reducing it with no gelling and preservatives. For preparation, the most ripe and sweet plums are gutted, roughly minced, mixed with at most a quarter of their weight in sugar and, depending on the recipe, with some vinegar to rest for one day. Then the sugar has extracted a large part of the juice by osmosis from the cell tissue. The mixture is then boiled over moderate heat for several hours and with regular stirring until a thick, dark purple to brown Mus emerged.

Ingredients dough

(Ingredients for 6-8 servings)

• 600 g potatoes (mealy variety)
• 100 g potato starch
• 20 g wheat semolina
• 30 g butter vegan, melted
• Egg replacement for 2 eggs
• pinch of salt
• Flour for the work surface

For the abundance

• 200 g Powidl (plum jam)

For the breadcrumbs

• 3 tbsp Oil (rapeseed oil) with butter taste or 120 g butter vegan
• 200 g breadcrumbs
• 1 tablespoon of sugar

preparation

Peel the potatoes, cut into pieces and simmer in salted water until soft. Drain off the water and let it steam for 1-2 minutes on the stovetop.

Press the hot potatoes through a potato press and knead with potato starch, egg substitute, semolina, melted butter and a pinch of salt to a dough.

Roll out the dough on a floured surface about 4 mm thick. Cut out circles with a round cookie cutter (Ø 8-10 cm).

Apply Powidl in the middle of each piece of dough.

Fold the dough together and squeeze the edges with a fork.

Bring the salted water to a boil and cook the Powidltascherln in it for about 5 minutes.

Heat oil or butter and roast the breadcrumbs with the sugar until golden brown. Turn the Powidltascherln in the breadcrumbs and serve sprinkled with powdered sugar.

You can also serve fruit or vanilla ice cream!