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Remembering Our Danube Swabian Ancestors


Zwetschkenknödel (Plum Dumplings)

by Alex Leeb, 21 Nov 2005

Comment:  They are my favorite. Sweet dumplings such as these are popular right across central Eastern Europe. The potato based dumpling makes an interesting & unusual contrast to the juicy fruit filling.

  • 250g = 9oz potatoes, peeled

  • 75g = 3oz/6 tbsp unsalted butter

  • 1 egg, beaten

  • 130g = 4 ½  oz generous 1 cup plain flour, sifted

  • 16 plums

  • 16 blanched whole almonds

  • 45ml = 3 tbsp granulated sugar

  • 50g = 2oz scant 1 cup day-old breadcrumbs

  • 40-50g = 1 ½ - 2oz / 1/3-½  cup icing sugar, sifted

  • 2.5ml = ½  tsp ground cinnamon

1. Boil the potatoes in a large pan until just cooked. Drain then mash them with 25g/1 oz/2 tbsp of the butter. Leave to cool before adding the egg. Mix well then stir in the flour.

2. Knead the dough until soft, on a lightly floured surface. cover with clear film and chill for 30 minutes.

3. Carefully ease the stone out of each plum by slitting the plums without cutting them in half. Once the stone is removed push an almond into each plum with about 2.5ml/1/2 tsp of the granulated sugar.

4. Divide the dough into 16 even balls. Roll out each dough ball on a very lightly floured surface to a thin round. Brush the edges of each dough circle with water and wrap around a plum. Seal the dough to enclose the fruit completely.

5. Bring a large pan of lightly salted water to the boil, add the dumplings and simmer for 10-12 minutes. When cooked remove them with a slotted spoon and drain well, then rinse in cold water quickly. Drain well again.

6. Meanwhile, fry the breadcrumbs in the remaining butter in a pan until golden brown then quickly roll the dumplings in the breadcrumbs. Dredge the dumplings liberally with a mixture of icing sugar and cinnamon and serve hot.

Serves 4 

[Published at DVHH by Jody McKim Pharr, 21 Nov 2005]



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