Viennese Plum Dumplings (Wiener Zwetschgenknödel)
Wiener Zwetschgenknödel, or Viennese Plum Dumplings, are a traditional Austrian dish that is perfect for the late summer when plums are in season. These delicious dumplings are made with a potato dough and filled with sweet plums, then boiled and rolled in buttery breadcrumbs. They are a delightful combination of sweet and savory flavors, and make for a comforting and satisfying meal or dessert.
Ingredients
- 500g potatoes, peeled and boiled
- 150g all-purpose flour
- 1 egg
- 8 ripe plums, pitted
- 100g breadcrumbs
- 50g butter
- 2 tbsp sugar
- 1/2 tsp ground cinnamon
Instructions
- Grate the boiled potatoes and mix with flour and egg to form a dough.
- Divide the dough into 8 equal portions and flatten each portion into a disk.
- Place a plum in the center of each disk and wrap the dough around it, forming a smooth ball.
- Bring a large pot of water to a boil and carefully drop the dumplings into the water.
- Cook for 10-12 minutes or until the dumplings float to the surface.
- In a separate pan, melt the butter and add the breadcrumbs, sugar, and cinnamon. Cook until the breadcrumbs are golden brown.
- Roll the cooked dumplings in the buttery breadcrumbs until coated.
- Serve the plum dumplings warm and enjoy!
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 20 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 50g
- Protein
- 5g
- Fat
- 10g
Supplies
Large pot Mixing bowl Grater Slotted spoon Frying pan
Tools
Knife Cutting board Measuring cups and spoons
Serving suggestions
Serve the Wiener Zwetschgenknödel with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of sweetness.
Tips & tricks
Be sure to use ripe but firm plums for the filling to ensure the perfect balance of sweetness and texture in the dumplings.
Cost
$10