Pot Dumplings

For the pot dumplings, drain the curd, mix briefly with egg, sour cream, sugar, flour and salt. Cover the mixture and let it rest in the refrigerator for about 1 hour.

Bring lightly salted water to the boil, cut out dumplings with a spoon and place in boiling water.

Reduce heat and let the dumplings cook for about 10 minutes below boiling point. In the meantime, heat butter, add breadcrumbs, sugar and vanilla sugar and roast until golden.

Lift the dumplings out of the water, drain and roll in the butter crumbs. Arrange the dumplings and sprinkle with powdered sugar.

Preparation Tip:

Compote goes well with the pot dumplings.

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