Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, zwetschgenknödel (plum-stuffed potato dumplings). One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Zwetschgenknödel (Plum-stuffed Potato Dumplings) is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They are nice and they look fantastic. Zwetschgenknödel (Plum-stuffed Potato Dumplings) is something which I have loved my entire 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. A classic German plum dumpling autumn recipe made with yeasted dough.
To get started with this recipe, we have to prepare a few components. You can have zwetschgenknödel (plum-stuffed potato dumplings) using 16 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Zwetschgenknödel (Plum-stuffed Potato Dumplings):
- Take Dough:
- Make ready 500 g potatoes (3 medium)
- Get 150 g flour
- Make ready 2 pinches salt
- Prepare 1 egg
- Prepare 1 Tbsp unsalted butter
- Get Filling
- Take 8-10 damson plums or prunes
- Prepare 1/2 tsp sugar for each plum
- Get Topping:
- Prepare 1 or 2 cups breadcrumbs (60-80 g)
- Prepare 45 g unsalted butter
- Take 2 Tbsp sugar (adjust to taste)
- Take Optional:
- Prepare Powdered sugar for sprinkling
- Take Poppy seeds for sprinkling
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. Sweet dumplings have deep roots and are well known in German, Austrian and Bohemian kitchens, the base dough can either be prepared with curd, semolina or yeast (EDIT: or potatoes - thanks for I prepared last month ZWetschgenknödel too. But in boiled water and with an other recipe.
Steps to make Zwetschgenknödel (Plum-stuffed Potato Dumplings):
- 500 g of potatoes :)
- Cook potatoes in their skins for 20 to 30 minutes until soft. Drain and let cool. Peel and mash.
- 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).
- Knead dough briefly on a floured cutting board until smooth.
- 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.
- Cut into 8-10 pieces (as many pieces as plums you have.)
- Prepare the plums: Cut each in half and remove seeds.
- Add a small amount of sugar (about 1/2 tsp) into one side of each plum, the close back up with the other half.
- Wrap up each plum with one piece of the dough so it's completely closed up into a ball.
- Repeat until all dumplings are finished.
- 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).
- When the balls float to the top (5-8 minutes), they are done!
- Remove from pot and let drain.
- 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.
- Top with the breadcrumbs, and optionally sprinkle on some powdered sugar and/or poppy seeds.
German Plum Potato Dumplings are called Zwetschgenknoedel. There are two types of Plum Dumplings. One is made with a potato dough The amount of flour depends on the type of potatoes used. Wash the plums and remove the pits with a cherry pitter. Place a sugar cube in the hole in the.
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