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Home Dish Zwetschgenknödel (Plum-stuffed Potato Dumplings)

Zwetschgenknödel (Plum-stuffed Potato Dumplings)

Name: How to cook Zwetschgenknödel (Plum-stuffed Potato Dumplings) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Felice

Zwetschgenknödel (Plum-stuffed Potato Dumplings)

A treat from the south of Germany and Czech Republic. These dumplings are made by stuffing plums (usually damson) or prunes into a potato-based dough, then briefly simmering. The are served with a buttery cinnamon breadcrumbs on top, and sometimes poppy seeds & powdered sugar as well. They are not overly sweet not contain that much butter so "healthier" than your typical dessert, but sooooo delicious!!

Ingredient

Food ration :

4 servings

Cooking time :

60 mins

500 g

potatoes (3 medium)

150 g

flour

2 pinches

salt

egg

45 g

unsalted butter

8-10

damson plums or prunes

1/2 tsp

sugar for each plum

1 or 2 cups

breadcrumbs (60-80 g)

2 Tbsp

sugar (adjust to taste)

Cooking instructions

* Step 1

500 g of potatoes :)

* Step 2

Cook potatoes in their skins for 20 to 30 minutes until soft. Drain and let cool. Peel and mash.

* Step 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).

* Step 4

Knead dough briefly on a floured cutting board until smooth.

* Step 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.

* Step 6

Cut into 8-10 pieces (as many pieces as plums you have.)

* Step 7

Prepare the plums: Cut each in half and remove seeds.

* Step 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.

* Step 9

Wrap up each plum with one piece of the dough so it's completely closed up into a ball.

* Step 10

Repeat until all dumplings are finished.

* Step 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).

* Step 12

When the balls float to the top (5-8 minutes), they are done!

* Step 13

Remove from pot and let drain.

* Step 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.