Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, zwetschgenknödel (plum-stuffed potato dumplings). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Zwetschgenknödel (Plum-stuffed Potato Dumplings) Recipe by Felice - Cookpad Zwetschgenknödel (Plum-stuffed Potato Dumplings) A treat from the south of Germany and Czech Republic. A treat from the south of Germany and Czech Republic. These dumplings are made by stuffing plums (usually damson) or prunes into a potato-based dough, then briefly simmering.
Zwetschgenknödel (Plum-stuffed Potato Dumplings) is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Zwetschgenknödel (Plum-stuffed Potato Dumplings) is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can have zwetschgenknödel (plum-stuffed potato dumplings) using 16 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Zwetschgenknödel (Plum-stuffed Potato Dumplings):
- Take Dough:
- Get 500 g potatoes (3 medium)
- Get 150 g flour
- Get 2 pinches salt
- Get 1 egg
- Get 1 Tbsp unsalted butter
- Take Filling
- Get 8-10 damson plums or prunes
- Get 1/2 tsp sugar for each plum
- Get Topping:
- Get 1 or 2 cups breadcrumbs (60-80 g)
- Get 45 g unsalted butter
- Take 2 Tbsp sugar (adjust to taste)
- Get Optional:
- Take Powdered sugar for sprinkling
- Take Poppy seeds for sprinkling
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Steps to make Zwetschgenknödel (Plum-stuffed Potato Dumplings):
- 500 g of potatoes :)
- Cook potatoes in their skins for 20 to 30 minutes until soft. Drain and let cool. Peel and mash.
- Mix mashed potatoes with flour, a pinch of salt, 1 egg and about 1 Tbsp butter (15 g). Mix until well combined and the dough is kneadable. (Add more or less flour as needed).
- Knead dough briefly on a floured cutting board until smooth.
- Roll out the dough into rectangular sheet about 1 cm (1/2 in) thick. Dust with flour if it's sticking to the surface or rolling pin.
- Cut into 8-10 pieces (as many pieces as plums you have.)
- Prepare the plums: Cut each in half and remove seeds.
- Add a small amount of sugar (about 1/2 tsp) into one side of each plum, the close back up with the other half.
- Wrap up each plum with one piece of the dough so it's completely closed up into a ball.
- Repeat until all dumplings are finished.
- Cook the dumplings in lightly salted water, on a low boil. They will sink to the bottom at first. (Be careful not to boil on high or it could damage the dumplings. Also do not over crowd the pot… Cook in batches if necessary).
- When the balls float to the top (5-8 minutes), they are done!
- Remove from pot and let drain.
- Make the cinnamon breadcrumb topping: Melt about 3 Tbsp butter in a frying pan. Add 1/2 to 1 cup of breadcrumbs, up to 2 Tbsp sugar and a couple dashes of cinnamon. Fry on medium low until slightly crispy and butter has been absorbed. Adjust taste with more sugar and cinnamon if needed.
- Top with the breadcrumbs, and optionally sprinkle on some powdered sugar and/or poppy seeds.
Zwetschgenknödel plum stuffed potato dumplings recipe by felice german plum dumplings zwetschgenknoedel recipe potato fresh plum dumplings recipe food potato plum dumplings home cooking adventure Whats people lookup in this blog: Great recipe for Zwetschgenknödel (Plum-stuffed Potato Dumplings). A treat from the south of Germany and Czech Republic. These dumplings are made by stuffing plums (usually damson) or prunes into a potato-based dough, then briefly simmering. The are served with a buttery cinnamon breadcrumbs on top, and sometimes poppy seeds & powdered sugar as well. They are not overly sweet not contain.
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