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.
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
- In a large bowl, mash the boiled potatoes and let them cool.
- Add the flour, semolina, salt, sugar, and cinnamon to the mashed potatoes. Mix until a smooth dough forms.
- Divide the dough into 12 equal portions and flatten each portion in the palm of your hand.
- Place a pitted plum in the center of each flattened dough portion and carefully wrap the dough around the plum, sealing it completely.
- 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.
- Remove the dumplings from the water and roll them in bread crumbs.
- 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