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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!


Recipe Summary test

30 mins
45 mins
10 mins
1 hr 25 mins
6 dumplings


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


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.

  • 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; carbohydrates 68.1g; fat 14.3g; cholesterol 120.1mg; sodium 201.2mg. Full Nutrition