Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, zwetschgenknödel (plum-stuffed potato dumplings). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Zwetschgenknödel (Plum-stuffed Potato Dumplings) is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Zwetschgenknödel (Plum-stuffed Potato Dumplings) is something that I have loved my entire life.
To begin with this particular recipe, we must 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):
- Take Dough:
- Make ready 500 g potatoes (3 medium)
- Make ready 150 g flour
- Prepare 2 pinches salt
- Prepare 1 egg
- Prepare 1 Tbsp unsalted butter
- Make ready Filling
- Get 8-10 damson plums or prunes
- Take 1/2 tsp sugar for each plum
- Make ready Topping:
- Get 1 or 2 cups breadcrumbs (60-80 g)
- Get 45 g unsalted butter
- Take 2 Tbsp sugar (adjust to taste)
- Make ready Optional:
- Make ready Powdered sugar for sprinkling
- Get Poppy seeds for sprinkling
Steps 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.
So that’s going to wrap this up with this exceptional food zwetschgenknödel (plum-stuffed potato dumplings) recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
