Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, zwetschgenknödel (plum-stuffed potato dumplings). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 foods on earth. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Zwetschgenknödel (Plum-stuffed Potato Dumplings) is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have zwetschgenknödel (plum-stuffed potato dumplings) using 16 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Zwetschgenknödel (Plum-stuffed Potato Dumplings):
- Make ready Dough:
- Make ready 500 g potatoes (3 medium)
- Take 150 g flour
- Make ready 2 pinches salt
- Make ready 1 egg
- Get 1 Tbsp unsalted butter
- Make ready Filling
- Prepare 8-10 damson plums or prunes
- Make ready 1/2 tsp sugar for each plum
- Take Topping:
- Get 1 or 2 cups breadcrumbs (60-80 g)
- Prepare 45 g unsalted butter
- Get 2 Tbsp sugar (adjust to taste)
- Make ready Optional:
- Make ready Powdered sugar for sprinkling
- Make ready Poppy seeds for sprinkling
Yummy Hungarian Dumplings Stuffed with Plums. · Hungarian plum dumplings, made with a mashed potato dough and damson or prune plums, can be If you like German Zwetschgenknodel (plum dumplings), you can take it up a notch and bread and fry them after cooking. 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.
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.
German Plum Potato Dumplings are called Zwetschgenknoedel. There are two types of Plum Dumplings. One is made with a potato dough The amount of flour depends on the type of potatoes used. Wash the plums and remove the pits with a cherry pitter. Place a sugar cube in the hole in the.
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