Reference to Serving Perfect Zwetschgenknödel (Plum-stuffed Potato Dumplings)

Do you want to know ways to pass the week with healthful but satisfying meals that will cause you feel happy? This healthy, fast but delicious Zwetschgenknödel (Plum-stuffed Potato Dumplings) recipe is the answer.

We hope you got benefit from reading it, now let's go back to zwetschgenknödel (plum-stuffed potato dumplings) recipe. To cook zwetschgenknödel (plum-stuffed potato dumplings) you need 16 ingredients and 15 steps. Here is how you do it.

To cook an extraordinary Zwetschgenknödel (Plum-stuffed Potato Dumplings), here are the components needed:

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

After readying the ingridients, now you are ready to cook your appetizing Zwetschgenknödel (Plum-stuffed Potato Dumplings) by following the procedures on this section:

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..

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. Authentic Austrian plum dumplings (zwetschgenknödel) made with potato dough and sweet, juicy Italian plums. These lovely warm plum dumplings (zwetschgenknödel) with a crispy bread crumb coating are my way of saying farewell to summer. Add more water to the pot and put back to a boil.

Recipe : Zwetschgenknödel (Plum-stuffed Potato Dumplings)

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instruction to make Zwetschgenknödel (Plum-stuffed Potato Dumplings)

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