Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, zwetschgenknödel (plum-stuffed potato dumplings). One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
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. Zwetschgenknoedel are German plum dumplings which are simmered in water and served as a midday meal or for dessert.
Zwetschgenknödel (Plum-stuffed Potato Dumplings) is one of the most popular of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Zwetschgenknödel (Plum-stuffed Potato Dumplings) is something that I’ve loved my entire life. They are fine and they look wonderful.
To begin 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 cook that.
The ingredients needed to make Zwetschgenknödel (Plum-stuffed Potato Dumplings):
- Prepare Dough:
- Prepare 500 g potatoes (3 medium)
- Prepare 150 g flour
- Prepare 2 pinches salt
- Make ready 1 egg
- Get 1 Tbsp unsalted butter
- Get Filling
- Prepare 8-10 damson plums or prunes
- Get 1/2 tsp sugar for each plum
- Take Topping:
- Make ready 1 or 2 cups breadcrumbs (60-80 g)
- Get 45 g unsalted butter
- Take 2 Tbsp sugar (adjust to taste)
- Get Optional:
- Make ready Powdered sugar for sprinkling
- Prepare Poppy seeds for sprinkling
Zwetschgenknödel (plum dumplings) are definitely my favourite dish of all times - it has been passed on for generations and it's a family tradition to make it Making The Dumplings. Now you can finally make the Zwetschgenknödel: Spread some flour on the table and make sure to cover your hands in it. To me, they are the key ingredient for a fantastic sweet dumplings recipe, Zwetschgenknödel (plum dumplings). 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.
Instructions 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.
Zwetschgenknödel are plum dumplings made in Germany. The dough is made of flour, baking Some variations add mashed potato to the dough. Each plum is then tucked inside a piece of dough, which is. German Plum Potato Dumplings are called Zwetschgenknoedel. There are two types of Plum Dumplings.
So that’s going to wrap this up for this exceptional food zwetschgenknödel (plum-stuffed potato dumplings) recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
