Hey everyone, it’s John, welcome to our recipe site. 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 tasty. This is gonna smell and look delicious.

Zwetschgenknödel (Plum-stuffed Potato Dumplings) Recipe by Felice - Cookpad 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 pru. more Pinch a palm sized portion of dough off, and press it flat. Place the plum in the center and fold the dough around the fruit, making a dumpling.

Zwetschgenknödel (Plum-stuffed Potato Dumplings) is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Zwetschgenknödel (Plum-stuffed Potato Dumplings) is something which I have loved my entire life.

To begin with this 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 can achieve that.

The ingredients needed to make Zwetschgenknödel (Plum-stuffed Potato Dumplings):

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

The dumplings are stuffed with Italian plums and cinnamon sugar and coated with buttered breadcrumbs. Tastes great with plum compote and blob of sour cream - yogurt mixture. Although this dish is Austrian in its origin, it is also an integral part of Banater Swabian cuisine, which forms Chef Cherrybim's culinary roots. The following recipe is an adapted translation of the site posted below and informed by her mother's original recipe.

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.

The tart plums contrast nicely with the quark dumpling and cinnamon sugar. If you are serving these for a meal, three or four per person are probably enough. If these are for dessert, one or two per person are fine. The Traditional Plum Dumplings are called Böhmische Zwetschgenknödel in Germany. There are two different kinds of Plum Dumplings.

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