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German Breaded Plum Dumplings

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"If you like German plum dumplings (Zwetschgenknodel), you can take it up a notch and bread and fry them after cooking. Delicious!"
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1 h 25 m servings 433
Original recipe yields 6 servings (6 dumplings)


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  1. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain. Peel as soon as they are cool enough to handle and push through a potato ricer or mash with a potato masher in a bowl. Set aside to cool completely, about 10 minutes.
  2. Combine potatoes, flour, 1 egg, and salt in a bowl and mix into a smooth dough. Shape into a 3-inch log and cut into 3/4 -inch slices.
  3. Stuff each pitted Italian plums with 1 sugar cube. Wrap potato dough slices around the stuffed plums so they are completely covered; shape with floured hands into round dumplings.
  4. Bring a large pot of lightly salted water to a boil. Submerge dumplings in the water, reduce heat, and simmer on very low heat for 15 minutes. Remove dumplings with a slotted spoon and drain well.
  5. Lightly beat 2 eggs and place in a deep plate. Add bread crumbs to a second plate. Coat each boiled dumpling in beaten egg and dredge through the bread crumbs. Gently push bread crumbs into dumplings so they stick.
  6. Heat butter in a skillet over medium heat and pan-fry dumplings until they are golden brown on all sides, 5 to 10 minutes. Serve with cinnamon sugar.

Nutrition Facts

Per Serving: 433 calories; 14.3 68.1 10.4 120 201 Full nutrition

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