Moosbeernocken

Moosbeernocken (Austrian Lingonberry Dumplings)

Soft Austrian dumplings of quark and potato dough wrapped around whole lingonberries, poached until tender, then tossed in buttered breadcrumbs and rolled in cinnamon-sugar. A classic Alpine dessert from the late-summer cranberry harvest.

Prep

35 min

Cook

15 min

Total

50 min

Serves

4 (makes 8 dumplings)

Difficulty

Medium

Recipe ingredients

• •250 g (9 oz) floury potatoes (e.g. Russet/Agria), boiled in skins, then peeled and riced while warm
• •200 g (7 oz) Topfen (quark / curd cheese), drain in a sieve for 20 min if wet; substitute with a 50/50 mix of full-fat ricotta and cream cheese, well-drained, if Topfen is unavailable
• •80 g (⅔ cup) fine semolina or plain flour, semolina gives a traditional tender crumb
• •1 whole (1 large) egg, room temperature
• •1 tsp finely grated lemon zest, from an untreated lemon
• •fine salt, ½
• •120 g (4 oz) fresh whole lingonberries or cranberries (Moosbeeren), rinsed and picked over; if frozen, thaw and drain well on paper towels and pat dry
• •2 tbsp caster sugar, for the rolling mix
• •1 tsp ground cinnamon, for the rolling mix
• •50 g (⅓ cup) plain dry breadcrumbs, use coarse, unseasoned breadcrumbs
• •30 g (2 tbsp) unsalted butter, for finishing
• •1 L (4 cups) water for poaching, lightly salted
• •powdered sugar for dusting, to

Steps

1. 1 Boil the potatoes in their skins until tender when pierced (about 20 min). Drain, peel while still warm, and pass through a ricer or fine grater into a large bowl. Spread out to cool slightly; you want the mash just warm, not hot, so the egg does not scramble on contact.
2. 2 If the quark is very wet, line a sieve with cheesecloth and let it drain for 20 minutes. Measure 200 g of the drained quark.
3. 3 Add the quark, egg, semolina (or flour), lemon zest, and salt to the warm potato. Mix gently with a fork or your hands just until a soft, slightly sticky dough forms. Do not overwork. Cover and rest for 15 minutes so the semolina can absorb moisture.
4. 4 While the dough rests, prepare the coatings: in a small bowl stir together the caster sugar and cinnamon. In a frying pan, melt the butter over medium heat, add the breadcrumbs, and toast, stirring constantly, until golden and nutty, about 3-4 minutes. Tip into a wide shallow bowl.
5. 5 Bring the salted water to a gentle simmer in a wide pot (it should hold all the dumplings in a single layer with room to move).
6. 6 With damp hands, divide the dough into 8 equal pieces (about 70 g each). Roll each into a smooth ball, then flatten into a disc about 8 cm (3 in) across and 1 cm (½ in) thick.
7. 7 Place a small handful of berries (about 4-5 lingonberries, or 3-4 cranberries) in the center of each disc. Pull the edges of the dough up around the fruit and pinch firmly to seal, then roll between your palms to form a smooth ball. Cup the seam underneath as you finish so the berries are completely enclosed.
8. 8 Lower the dumplings into the barely simmering water. They should not boil hard or they may crack open. Poach gently for 10-12 minutes total: the dumplings will first sink, then rise to the surface; once they float, give them another 5-6 minutes so the dough is cooked through and the berries are hot.
9. 9 Lift the dumplings out with a slotted spoon and drain briefly on a clean kitchen towel for 30 seconds so they are not waterlogged.
10. 10 Toss the warm dumplings first in the toasted breadcrumbs so they are well coated, then roll in the cinnamon-sugar. Set them seam-side down on a warmed plate.
11. 11 Dust with powdered sugar and serve immediately while warm and tender. The center should be soft with a little burst of hot berry juice; cut one open to test before serving.