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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.<\/p>\n
Potato dough for about 25 pieces:
\n750g potatoes (raw and unpeeled)
\n400g wholemeal flour
\n50g semolina
\n50g butter
\na pinch of salt<\/p>\n
for the filling:
\n450g Powidl (a glass, plum jam)
\na good shot of rum<\/p>\n
for the crumbs:
\n2 tablespoon sugar
\n2 tablespoons butter
\n4 tablespoons breadcrumbs<\/p>\n
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.<\/p>\n
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.<\/p>\n
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!<\/p>\n
VOTE for me at the Madonna Blogger Award \ud83d\ude42<\/span> I appreciate every single vote!<\/p>\n
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