Powidltascherl – a Classic


Sometimes it is time for a really nice Austrian classic, with extra crumbs! Therefore I have made a slightly modified recipe for Powidltascherl for you. These little pockets are made out of potato dough with a filling of plum jam and a little rum.

Potato dough for about 25 pieces:
750g potatoes (raw and unpeeled)
400g wholemeal flour
50g semolina
50g butter
a pinch of salt

for the filling:
450g Powidl (a glass, plum jam)
a good shot of rum

for the crumbs:
2 tablespoon sugar
2 tablespoons butter
4 tablespoons breadcrumbs

Cook the potatoes then peel while they are still warm and smash them. Mix all ingredients for the dough together. Roll up a small sample dumpling and cook it, if its too soft add more flour to the dough if its too hard add more butter. Cool the dough for a couple of minutes.

Mix Powidl/plum jam with rum. Roll out the dough so it is about 5mm thick. Cut out circles from the dugh with a glas. Fill the circles with a teaspoon of the jam and fold in half, close up the edges by lightly pressing dough together. They should be cooked for about 6 minutes in simmering water.

While the pockets are cooking melt butter in a pan, add sugar and crumbs and stir.Turn the Powidltascherl in the breadcrumbs and serve! Enjoy!

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