Lekvártascherl (Austrian Plum Dumpling)

Photo courtesy Stefan Liewehr

Recipe courtesy Michal Rabina, Eisenstädter Mehlspeiskuchl, Schloss Esterházy, Eisenstadt, Austria

Stefan Tscheppe, managing director of Burgenland’s Schloss Esterházy, harvested Grüner Veltliner with his team at 4 am on January 14 as temps dipped to 17.6°F. “For eiswein, and love, you just have to hope for the best and trust that things will work out,” he says. “We do all we can to protect the grapes from birds with netting, but in the end, nature decides.” In 2012, his team harvested a beautiful Sauvignon Blanc eiswein which matches perfectly with Lekvártascherl, a local dessert speciality made from potato pastry and plum jam.

Ingredients
  • 10½ ounces boiled, peeled potatoes
  • 3½ ounces quark or fromage frais
  • 5 ounces unsalted butter
  • 2 egg yolks (save the whites for another use, or discard as desired)
  • 1 whole egg
  • 5 ounces flour, plus extra for dusting
  • 1 teaspoon lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon finely grated orange zest
  • 2–3 drops of vanilla essence
  • Pinch of salt
  • Jar of thick plum jam
  • Vegetable oil, to brush
  • 2–3 tablespoons unsalted butter
  • Fresh breadcrumbs, to taste
  • Powdered sugar, to taste
Directions

Finely grate potatoes. Mix grated potatoes well with fromage frais, butter, egg yolks, egg, flour, lemon juice, citrus zests, vanilla and salt until firm. Bring large pot of slightly salted water to boil. Fill bowl with ice water.

Lightly dust work surface with flour. Roll dough to ⅕-inch thick. Cut dough into 4-inch squares. Fill each square with plum jam. Fold into triangle, sealing carefully with fingers.

In batches, plunge pockets into boiling water. Reduce heat and simmer until they rise to surface, about 5–8 minutes. Scoop pockets out with slotted spoon, and plunge into ice water.

Drain pockets, and brush with oil. When ready to serve, melt butter in frying pan until it starts to brown. Add breadcrumbs and sugar. Dredge pockets in the crumb-butter. Dust with powdered sugar and serve. Yields 15 to 20 dumplings. 

Pair It

Stefan Tscheppe, managing director of Burgenland’s Schloss Esterházy, pairs this local treat with his beautiful Sauvignon Blanc-based eiswein. 

Published on February 9, 2016
About the Author
Anne Krebiehl MW
Contributing Editor

Reviews wines from Austria, Alsace and England

German-born but London-based, Anne Krebiehl MW is a freelance wine writer contributing to international wine publications. She also lectures, consults and translates and has helped to make wine in New Zealand, Germany and Italy. She adores acidity in wine and is thus perfectly suited to her Austria/Alsace/England beat. Her particular weaknesses are Pinot Noir, Riesling and traditional-method sparkling wines.

Email: akrebiehl@wineenthusiast.net.



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