Zwetschgenknödel (Plum-stuffed Potato Dumplings)
Zwetschgenknödel (Plum-stuffed Potato Dumplings)

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, zwetschgenknödel (plum-stuffed potato dumplings). One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Zwetschgenknödel (Plum-stuffed Potato Dumplings) is one of the most well liked of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Zwetschgenknödel (Plum-stuffed Potato Dumplings) is something that I have loved my whole life.

Zwetschgenknoedel are German plum dumplings which are simmered in water and served as a midday meal or for dessert. A fun dessert or main dish for a weekday, plum dumplings ("Zwetschgenknödel") are a classic German "Mehlspeise" for the fall. Zwetschgenknödel (plum dumplings) are definitely my favourite dish of all times - it has been passed on for generations and it's a family tradition to make it Making The Dumplings.

To begin with this particular recipe, we have to prepare a few components. You can cook zwetschgenknödel (plum-stuffed potato dumplings) using 16 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Zwetschgenknödel (Plum-stuffed Potato Dumplings):
  1. Prepare Dough:
  2. Get 500 g potatoes (3 medium)
  3. Get 150 g flour
  4. Take 2 pinches salt
  5. Get 1 egg
  6. Make ready 1 Tbsp unsalted butter
  7. Take Filling
  8. Get 8-10 damson plums or prunes
  9. Prepare 1/2 tsp sugar for each plum
  10. Take Topping:
  11. Get 1 or 2 cups breadcrumbs (60-80 g)
  12. Make ready 45 g unsalted butter
  13. Get 2 Tbsp sugar (adjust to taste)
  14. Get Optional:
  15. Make ready Powdered sugar for sprinkling
  16. Take Poppy seeds for sprinkling

These take some time to make, but to me, they're well worth the effort. Place potatoes in a large pot with enough water to cover. To make the dough for the plum dumplings, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Die Zwetschgenknödel gut abtropfen lassen und darin wälzen.

Instructions to make Zwetschgenknödel (Plum-stuffed Potato Dumplings):
  1. 500 g of potatoes :)
  2. Cook potatoes in their skins for 20 to 30 minutes until soft. Drain and let cool. Peel and mash.
  3. Mix mashed potatoes with flour, a pinch of salt, 1 egg and about 1 Tbsp butter (15 g). Mix until well combined and the dough is kneadable. (Add more or less flour as needed).
  4. Knead dough briefly on a floured cutting board until smooth.
  5. Roll out the dough into rectangular sheet about 1 cm (1/2 in) thick. Dust with flour if it's sticking to the surface or rolling pin.
  6. Cut into 8-10 pieces (as many pieces as plums you have.)
  7. Prepare the plums: Cut each in half and remove seeds.
  8. Add a small amount of sugar (about 1/2 tsp) into one side of each plum, the close back up with the other half.
  9. Wrap up each plum with one piece of the dough so it's completely closed up into a ball.
  10. Repeat until all dumplings are finished.
  11. Cook the dumplings in lightly salted water, on a low boil. They will sink to the bottom at first. (Be careful not to boil on high or it could damage the dumplings. Also do not over crowd the pot… Cook in batches if necessary).
  12. When the balls float to the top (5-8 minutes), they are done!
  13. Remove from pot and let drain.
  14. Make the cinnamon breadcrumb topping: Melt about 3 Tbsp butter in a frying pan. Add 1/2 to 1 cup of breadcrumbs, up to 2 Tbsp sugar and a couple dashes of cinnamon. Fry on medium low until slightly crispy and butter has been absorbed. Adjust taste with more sugar and cinnamon if needed.
  15. Top with the breadcrumbs, and optionally sprinkle on some powdered sugar and/or poppy seeds.

Zum Servieren mit etwas Zimt bestäuben. Ich LIEBE Zwetschgenknödel und mache sie selbst auch ab und zu mit Quarkteig, aber Kartoffelteig ist einfach noch einen Tick leckerer. If you can't find prune plums, regular plums will work. Just plan on fewer, larger zwetschgenknödel. Unable to find any plums in April, I most recently made these with good quality dried prunes, soaked in warm water before using, and they made a decent substitute.

So that is going to wrap it up for this special food zwetschgenknödel (plum-stuffed potato dumplings) recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!