This Austrian Dumplings with African Yams recipe is a guest blog post by Melissa from A Sweet Point of View. We created cultural fusion recipes for each other’s blogs to showcase the dual cultures we grew up in (African/Austrian and Jamaican/American). To find the recipe for my Curried Apple Grilled Cheese Sandwiches (pictured right) visit A Sweet Point of View. Keep reading for the Austrian Dumplings with African Yams recipe.
Dumplings are a true classic in Austria filled with seasonal fruits such as Apricots and in this case plums. There are two ways that dumplings are traditionally made, either with a cream that is heavy in consistency and give the dumplings a creamier texture or with potatoes. The imagination of making something sweet with potatoes is quite unbelievable but once tried you will love these simple dumplings that can be filled with any seasonal fruit available. The classical potato dough was changed up by adding yams to the recipe. Yams are another classic in Nigerian cuisine, eaten either as a salty porridge or with spicy palm oil. Adding yams to this recipe give it an even lighter taste and consistency.
The bread butter crumbles add that last twist to the recipe and give the dumplings its extra sweetness as there is hardly any sugar in the yam’s dough. But what I love most about this recipe is the fact that it can be filled with anything you have on hand from apples, apricots, chocolate to strawberries or pitted cherries. Almost every fruit makes for a great dumpling filling.
Traditionally a poor man’s dish, Austrian dumplings have become a classic that needs to be served up at least once a year.
For more classical African and Austrian dishes with a twist, visit www.sweetpointofview.com.
Note: I recommend using Omnicalculator for grams to cups/teaspoons/tablespoons conversions in the recipe below.
Austrian Dumplings with African Yams
Austrian Dumplings with African Yams recipe is a guest blog post by Melissa from A Sweet Point of View.
For the Dumplings:
- 520 g Yams peeled and cooked
- 100 g Flour
- 80 g Semolina Flour
- Salt to taste
- 1 Egg
- 120 g Butter
- 88 g Sugar
- Flour for Dusting
For the Plums:
- 500 g Plums pitted
- 100 g Caster Sugar
For the Topping:
- 250 g Breadcrumbs
- 120 g Powdered Sugar
For the Yams Dough
Peel the skin from the yams and cut it into small pieces and cook them in a pot of water for about 45 minutes or until soft.
Then let the Yams cool in the fridge. When it is cool then add all the ingredients for the Dumplings. The Flour, Semolina Flour, Salt, Egg, Butter and Sugar should be added to the yams and mixed until the dough is smooth.
For the Plums:
Take out the pit in the plums and put 1 spoon of sugar on each plum.
Then form 4 cm thick dough balls. Flatten them and put a plum in the middle. Cover the plum with the dough and smooth it until you have a smooth ball with the plum in the middle.
Now heat water in a deep pan and add a pinch of salt to the water pot. Once the water is boiling put the dumplings in the pot and cook them about 15 minutes or until the dumplings rise to the top of the pan.
For the Crumble:
Put butter into a pan and then add the breadcrumbs until they are light brown. Put the finished and cooked dumplings into the butter-breadcrumb crumble. Then add powdered sugar and enjoy.