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.

Viennese Plum Dumplings (Wiener Zwetschgenknödel)

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

  1. Grate the boiled potatoes and mix with flour and egg to form a dough.
  2. Divide the dough into 8 equal portions and flatten each portion into a disk.
  3. Place a plum in the center of each disk and wrap the dough around it, forming a smooth ball.
  4. Bring a large pot of water to a boil and carefully drop the dumplings into the water.
  5. Cook for 10-12 minutes or until the dumplings float to the surface.
  6. In a separate pan, melt the butter and add the breadcrumbs, sugar, and cinnamon. Cook until the breadcrumbs are golden brown.
  7. Roll the cooked dumplings in the buttery breadcrumbs until coated.
  8. 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