Klüten - North German Flour Dumplings with Stewed Fruit

Description

Soft flour dumplings simmered in salted water and served with a warm compote of pears and prunes. "Klüten" is simply the Low German word for dumplings - and this sweet-savoury pairing is one of the oldest everyday meals of the north German coast and marshland.

1. 1

   For the fruit, put the prunes and the peeled, quartered cooking pears in a pot with water, sugar, the cinnamon stick and the juice of half a lemon. Simmer gently over low heat for 15 minutes until the pears are soft but still hold their shape.

   ⏱️ approx. 15 min
2. 2

   For the dumplings, mix flour, baking powder and salt in a bowl. Melt the butter and whisk it with the milk and eggs, then stir this into the flour mixture quickly. You want a smooth, slightly sticky dough.

   ⏱️ approx. 10 min
3. 3

   Let the dough rest for 10 minutes. Meanwhile, bring a wide pot of well-salted water to a bare simmer - it must not boil vigorously.

   ⏱️ approx. 10 min
4. 4

   Using two moistened tablespoons or wet hands, shape dumplings about the size of a golf ball and slide them into the simmering water. Cover and poach for 18 to 20 minutes; they are done when they float and feel firm.

   ⏱️ approx. 20 min

   💡 Tip: Cook one test dumpling first. If it falls apart, work one or two tablespoons of flour into the dough.

5. 5

   Lift the dumplings out with a slotted spoon, let them drain briefly and arrange them on warmed plates. Drizzle with melted butter and serve the warm stewed fruit and its syrup alongside.

   ⏱️ approx. 3 min

   💡 Tip: For a savoury version, replace the fruit with a "Speckstippe" of rendered bacon and onions - also a traditional North German way to eat Klüten.