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Zwetschgenknödel (plum-stuffed Potato Dumplings) Recipe

Zwetschgenknödel (Plum-stuffed Potato Dumplings) Recipe
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Category : Dessert
Cooking Time : 60 minutes
Serving : 4
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Prepare the ingredients before making Zwetschgenknödel (Plum-stuffed Potato Dumplings) in your home. Then, follow these steps below to serve Zwetschgenknödel (Plum-stuffed Potato Dumplings) for your family or friends.

Ingredients: Zwetschgenknödel (Plum-stuffed Potato Dumplings)

  • ***Dough:***
  • 500 g potatoes (3 medium)
  • 150 g flour
  • 2 pinches salt
  • 1 egg
  • 1 Tbsp unsalted butter
  • ***Filling***
  • 8-10 damson plums or prunes
  • 1/2 tsp sugar for each plum
  • ***Topping:***
  • 1 or 2 cups breadcrumbs (60-80 g)
  • 45 g unsalted butter
  • 2 Tbsp sugar (adjust to taste)
  • ***Optional:***
  • Powdered sugar for sprinkling
  • Poppy seeds for sprinkling

How to Make Zwetschgenknödel (Plum-stuffed Potato Dumplings)

If you have prepared the ingredients needed, now time to start cooking. There are 15 steps you must follow to make Zwetschgenknödel (Plum-stuffed Potato Dumplings) in your home by yourself.

    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.
  • Step 15
  • Top with the breadcrumbs, and optionally sprinkle on some powdered sugar and/or poppy seeds.
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