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Zwetschenknödel – Kwetscheknedl (Kve-tshe-k’nay-d’l)
– Plum Dumplings

by Eve Brown, 21 Nov 2005

Comment:  My mother Eva (Dautermann) Sklena's recipe (or at least my translation of it :-) Tsweschge is a fresh plum ( Pflaume), you can compare them to the Italian plums, they are a little smaller then the regular plums. I don't think the German Zwetschge exists in America, it is a fall fruit, it should have some frost before harvesting.

  • About 3 potatoes

  • 1 tsp. salt

  • 1 egg

  • 2 cups flour

  • Prune plums – halved and pitted (or cubed and peeled apples)

  • Sugar cubes

  • 1 cup cream of wheat

Boil potatoes with skins on. Peel them while they are still hot and press through a potato ricer. Add in salt, egg and flour and mix well. Roll out flat to about ¼ inch thickness and cut into 2 inch squares. Place a sugar cube in the hole from the pit in the plum, wrap with a square of dough and pinch seal in a rounded shape.

Drop all the balls into a big pot of boiling water and boil for about 20

Meanwhile in a fry pan with hot Crisco or cooking oil, fry the cream of wheat, slowly add about ¼ cup of water, cover and steam. Don't allow the cream of wheat to over-brown. Remove dumplings one at a time with a slotted spoon and put directly into fry pan with browned cream of wheat.

Sprinkle with sugar while warm before serving.

[Edited by Rose Mary Keller Hughes, Recipe Coordinator. Published at DVHH by Jody McKim Pharr, 21 Nov 2005]


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