Oma's Zwetschgen Knödel
Austrian Potato Plum Dumplings
Yield: 15 Dumplings
Image may be subject to copyright. Original source unknown.
Introduction
Introduction
Although Zwetchgen Knödel are an Austrian dessert, my mother served these as a main meal. I could never have enough of them ― sweet with sugar and cinnamon and warm plums. Life growing up was good.
Ingredients
Ingredients
- 15 Plums ― Italian Prune Plum
- 560 gr. (approximately 4) russet potatoes
- 280 gr. all-purpose flour
- 1 egg
- 2 tblsp. Schmaltz or butter — 1 egg sized portion
- Optional — 5 grams milk for dough if needed
- 1 tsp. Cinnamon
- 6 tsp. Sugar
- 1/2 cup of butter ― to cover dumplings
- 1/2 cup of sugar for breadcrumbs ― to cover dumplings
- 1/3 cup of plain breadcrumbs ― to cover dumplings
Preparation
Preparation
Prepare Potatoes
- Boil potatoes with skin on;
- Peel potatoes while hot;
- Press potatoes through a potato ricer and let cool.
Prepare Dough
- Make a dough by mixing cooled potatoes with flour, egg and butter;
- On a floured board roll out dough approximately 3/16" to 1/4" thick and cut into 3" squares.
Prepare Sugar & Cinnamon
- Mix 6 tsp. of sugar and 1 tsp. of cinnamon. Use 1/2 tsp. mix to fill plum.
Prepare Plums
Image may be subject to copyright. Original source unknown.
- Wash, open plums slightly and remove pits ― do not separate;
- Fill each plum with 1/2 tsp. sugar and cinnamon mix;
- Close and wrap 1 plum within a 3" square of dough, making sure all seams are totally enclosed.
Prepare Breadcrumbs
- Melt the 1/2 cup of butter in a small skillet over medium heat. Stir in breadcrumbs and blend with1/4 cup of sugar. Cook and stir until browned. Remove the breadcrumbs to a plate.
Boil Dumplings
- Place 4 to 5 dumplings into a slow boiling pot of slightly salted water; once they float, cook approximately 5-8 minutes;
- Remove dumplings with a slotted spoon, slightly drain and transfer to a covered pot ― keep warm.
Finish Dumplings
- Roll warm dumplings in the breadcrumb mixture until entirely coated.
Serve
Serve several dumplings per serving and lightly sprinkle with additional sugar if desired.
Copyright
All material, information and images are © 2015 - 2023 Christoph G. Olesch, unless otherwise noted, and may not be reproduced without permission. Certain content, material, information and images may be subject to copyrights by their respective owners, as indicated, and may not be reproduced without written agreement. All rights reserved.
