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