Cletus Dumplings

Rating: 4.0156 / 5.00 (64 Votes)

Total time: 1 hour

Servings: 4.0 (servings)

Curd dough:



For the curd dough, mix butter and curd, add flour and salt and mix briefly until smooth.

Cover with plastic wrap and let rest in a cool place for about 1 hour.

This curd dough is also very suitable for forming Tascherln.

For the Kletzenfülle, boil the Kletzen in water, let them steep for a while, strain and mince or chop in a food processor.

Mix with the remaining ingredients and season to taste.

If the mass is not malleable, possibly firm it with a little breadcrumbs or white bread crumbs.

Add finely chopped peppermint, pear brandy, new spice, gingerbread spice or honey to taste.

Prepare Kletzenfülle, cover with the curd dough and form nice dumplings.

Put the twisted Kletzenknödel either in boiling salted water and let them cook in it for 8 to 10 minutes, depending on their size.

Or roll them in breadcrumbs (or coat them in flour, beaten egg and breadcrumbs) and bake them in hot fat (approx. 155 °C) until they float.

Preparation Tip:

Can be prepared with other dried fruits or fruit mixtures (dates, figs, plums, apricots) in the same way.

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