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

Hello everybody, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, zwetschgenknödel (plum-stuffed potato dumplings). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Zwetschgenknödel (Plum-stuffed Potato Dumplings) is one of the most favored of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Zwetschgenknödel (Plum-stuffed Potato Dumplings) is something that I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can have zwetschgenknödel (plum-stuffed potato dumplings) using 16 ingredients and 15 steps. Here is how you can achieve it.

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

So that’s going to wrap it up with this exceptional food zwetschgenknödel (plum-stuffed potato dumplings) recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!