📝 About This Recipe
A beloved staple of Southern German and Austrian cuisine, Zwetschgenknödel are tender potato-dough dumplings that encase a whole, juicy Italian prune plum. Each bite offers a perfect balance of soft, pillowy dough, tart fruit, and the crunch of golden-browned breadcrumbs. They are a nostalgic comfort food, traditionally served as a sweet main course or a decadent dessert during the late summer plum harvest.
🥗 Ingredients
Potato Dough
- 1 kg Starchy Potatoes (boiled in their skins and peeled while hot)
- 250 grams All-purpose Flour (plus extra for dusting)
- 50 grams Semolina (Hartweizengrieß) (adds a lovely structure to the dough)
- 50 grams Unsalted Butter (melted and slightly cooled)
- 1 large Egg (at room temperature)
- 1/2 teaspoon Salt
- 1 pinch Nutmeg (freshly grated)
Plum Filling
- 12 pieces Italian Prune Plums (Zwetschgen) (washed and dried)
- 12 pieces Sugar Cubes (to replace the pits)
- 1/2 teaspoon Ground Cinnamon (for dusting the sugar)
Buttery Crumb Topping
- 100 grams Unsalted Butter (for frying the crumbs)
- 150 grams Breadcrumbs (fine, plain crumbs)
- 3 tablespoons Granulated Sugar
- 1 teaspoon Ground Cinnamon
- 2 tablespoons Powdered Sugar (for final dusting)
👨🍳 Instructions
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1
Boil the unpeeled potatoes in salted water for about 25-30 minutes until tender. Drain, peel them while still hot, and press them through a potato ricer into a large bowl. Allow the steam to evaporate for 10 minutes.
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2
While the potatoes cool slightly, prepare the plums. Use a small knife to make a slit along one side, remove the pit, and replace it with a sugar cube lightly dusted in cinnamon. Keep the plum intact.
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3
To the riced potatoes, add the flour, semolina, melted butter, egg, salt, and nutmeg. Gently mix by hand until a soft, slightly sticky dough forms. Do not overwork the dough or it will become gummy.
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4
On a well-floured surface, roll the dough into a thick log. Cut the log into 12 equal slices.
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5
Flatten one piece of dough in your palm. Place a stuffed plum in the center and wrap the dough around it, pinching the seams shut. Roll it between your palms to form a perfectly smooth, round dumpling.
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6
Bring a large pot of lightly salted water to a boil, then reduce the heat to a very gentle simmer. The water should not be bubbling violently.
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7
Carefully slide the dumplings into the simmering water. They will initially sink. Cook for about 10-12 minutes. They are ready once they float to the surface and have rotated slightly.
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8
While the dumplings cook, prepare the topping. Melt the 100g of butter in a large skillet over medium heat. Add the breadcrumbs and toast, stirring constantly, until they are golden brown and fragrant.
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9
Stir the sugar and cinnamon into the toasted breadcrumbs and remove the skillet from the heat immediately to prevent burning.
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10
Use a slotted spoon to lift the dumplings from the water, draining them well. Roll them directly in the warm breadcrumb mixture until generously coated.
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11
Transfer the coated dumplings to a serving platter and dust heavily with powdered sugar. Serve immediately while hot.
💡 Chef's Tips
Always use starchy (mealy) potatoes to ensure the dough is light and fluffy rather than rubbery. If your dough is too sticky to handle, add a tablespoon more flour, but be cautious—too much flour makes the dumplings heavy. Ensure the plums are completely dry before wrapping them in dough so the dough adheres properly. For a variation, you can replace the sugar cube with a small piece of marzipan for an extra almond-flavored surprise. If you can't find Italian prune plums, small apricots (Marillenknödel) are a fantastic and authentic substitute.
🍽️ Serving Suggestions
Serve with a side of warm vanilla sauce (Vanillesauce) for the ultimate comfort experience. Pair with a glass of cold milk or a light, floral Riesling to cut through the sweetness. A dollop of lightly sweetened whipped cream on the side adds a lovely textural contrast. In Germany, these are often served as a sweet main course for lunch, preceded by a light vegetable soup. Leftovers can be sliced and lightly pan-fried in butter the next day for a crispy treat.