Choux Pastry Dumplings with Fruit Filling

In this recipe, you will find step-by-step instructions with pictures and video for authentic Austrian fruit dumplings from choux pastry. The choux pastry in this recipe is not baked in the oven but rather filled with fruit and then boiled on the stovetop. The dumplings can be filled as desired, for example with apricots, plums, strawberries, nougat or even spicy. After cooking, the dumplings are covered in golden roasted, caramellized breadcrumbs and served with powdered sugar - Enjoy!

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• Ingredients
• Video
• Instructions
• Austrian Fruit Dumplings made of Choux Pastry

In Austria, it's very commom to eat various sweet dumplings as main dish, especially in spring and summertime. Our most popular dumplings are probably Apricot Dumplings, followed by plums and strawberries. There are 3 main types of dough for Austrian fruit dumplings, which are curd dough, potato dough and a simple choux pastry dough.

In our family, dumplings from choux pastry are not so common, we make our apricot dumplings from curd dough always according to this recipe from my grandma. I have therefore not dared for a long time to make choux pastry because the preparation of the dough sounds so complicated. But I was totally surprised how easy it actually is! And the dough is incredibly elastic - the dumplings thus are really easy to form!

Secret Pro Tipp for Apricot Dumplings: if you remove the pit and add a sugar cube instead, it will melt during the cooking process and will leave you with an explosion of your taste buds! It is soo good, you have to try. ;D

Ingredients

For 8 small dumplings, you will need:

• 30g butter
• ¼l water
• pinch of salt
• 200g flour
• 1 egg
• 4-8 ripe stone fruits like plums (8 pieces) or apricots (4-6 pieces) or berries like strawberries (8 pieces), raspberries, blackberries (if you use smaller berries, you can fill each dumpling with about 4-6 of them. Rolling the dumplings is a bit more difficult then, though)
  

For the breadcrumbs you will need the following ingredients. I love my dumplings with a lot of breadcrumbs, so I am generous here, but you can also get by with about ⅔ of the amount.

• 60 g butter
• 300 g breadcrumbs (you can mix the breadcrumbs as you like or replace them entirely with other toppings like grated walnuts, almonds, hazelnuts, poppy seeds, hemp seeds,…).
• 60 g granulated sugar, optional
• pinch of cinnamon, optional

You will also need:

• powdered sugar for sprinkling

Video

In this video you can see how easy it is to prepare choux pastry. (Audio is in German only, sorry!)

You can find more recipes like this on my YouTube channel.

Maybe you are also interested in the following traditional recipes for Austrian dumplings:

Instructions

The first step is to fill a medium sized pot with 250 ml (1 cup) of water. Add 30 gram of butter (~¼ stick) and a pinch of salt and bring to a boil.

Once the butter has melted, stir 200 gram (~ 1+¾ cups) of flour into the pot. You stir until the dough separates from the pot. (This means, it does not stick to the pot anymore.) You can see how this looks in the video above.

Then remove from heat and stir in the egg, knead briefly and let cool. The cooling takes about 10 minutes and goes faster if you form the dough into a roll and take it out of the hot pot.

In the meantime, toast breadcrumbs (or ground nut of your choice) with butter and sugar, optionally cinnamon, until golden brown.

Den Teig in 8 gleich große Stücke portionieren. Die einzelnen Teigstücke zu einer dünnen Scheibe formen. Mit je einer Zwetschke füllen, die Knödel gut verschließen und zu einer Kugel rollen.

Meanwhile, bring water to a boil in a large pot. If possible, place all of the dumplings in the water at the same time, using a skimmer.

Turn down the temperature and cook over low heat for about 15 minutes. When the dumplings rise to the surface, they are done.

Strain and roll in breadcrumbs.