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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Recipe Summary

prep:
30 mins
cook:
45 mins
additional:
10 mins
total:
1 hr 25 mins
Servings:
6
Yield:
6 dumplings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

  • 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.

  • 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

433 calories; protein 10.4g 21% DV; carbohydrates 68.1g 22% DV; fat 14.3g 22% DV; cholesterol 120.1mg 40% DV; sodium 201.2mg 8% DV. Full Nutrition
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