Rhenish-Hessian Plum Dumplings (Rhenish-Hessische Zwetschgenknödel)

Rhenish-Hessische Zwetschgenknödel, or Rhenish-Hessian Plum Dumplings, are a traditional dish from the Rhenish-Hessian cuisine. These delicious dumplings are made with fresh plums and a potato-based dough, creating a delightful combination of sweet and savory flavors.

Rhenish-Hessian Plum Dumplings (Rhenish-Hessische Zwetschgenknödel)

Ingredients

  • 12 plums, pitted
  • 500g potatoes, peeled and boiled
  • 150g all-purpose flour
  • 50g semolina
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 tsp ground cinnamon
  • Bread crumbs for coating
  • Butter for serving
  • Cinnamon sugar for serving

Instructions

  1. In a large bowl, mash the boiled potatoes and let them cool.
  2. Add the flour, semolina, salt, sugar, and cinnamon to the mashed potatoes. Mix until a smooth dough forms.
  3. Divide the dough into 12 equal portions and flatten each portion in the palm of your hand.
  4. Place a pitted plum in the center of each flattened dough portion and carefully wrap the dough around the plum, sealing it completely.
  5. Bring a large pot of water to a gentle boil and carefully drop the dumplings into the water. Cook for about 15-20 minutes or until the dumplings float to the surface.
  6. Remove the dumplings from the water and roll them in bread crumbs.
  7. Serve the plum dumplings with a drizzle of melted butter and a sprinkle of cinnamon sugar.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
20 minutes
Total time:
50 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
45g
Protein
5g
Fat
6g

Supplies

Large bowl Potato masher Large pot Slotted spoon

Tools

Knife Peeler

Serving suggestions

Serve the plum dumplings warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.

Tips & tricks

Make sure to seal the dough completely around the plums to prevent the filling from leaking out during cooking.

Cost

$10