Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, zwetschgenknödel (plum-stuffed potato dumplings). One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Zwetschgenknödel (Plum-stuffed Potato Dumplings) is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Zwetschgenknödel (Plum-stuffed Potato Dumplings) is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook 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):
- Prepare Dough:
- Prepare 500 g potatoes (3 medium)
- Prepare 150 g flour
- Prepare 2 pinches salt
- Make ready 1 egg
- Prepare 1 Tbsp unsalted butter
- Get Filling
- Take 8-10 damson plums or prunes
- Make ready 1/2 tsp sugar for each plum
- Get Topping:
- Take 1 or 2 cups breadcrumbs (60-80 g)
- Take 45 g unsalted butter
- Get 2 Tbsp sugar (adjust to taste)
- Get Optional:
- Take Powdered sugar for sprinkling
- Take 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 is going to wrap this up for this exceptional food zwetschgenknödel (plum-stuffed potato dumplings) recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
