Authentic Austrian Powidlknödel: A Sweet Plummy Delight

Ingredients

  • 500 grams of Potatoes
  • 100 grams of Flour
  • 1 teaspoon of Salt
  • 50 grams of Butter
  • 1 Egg
  • 200 grams of Powidl (Prune Jam)
  • 100 grams of Breadcrumbs
  • 100 grams of Sugar
  • 1 teaspoon of Cinnamon

Steps and instructions

  1. Boil the potatoes until they are soft. Once done, peel the skin and mash them thoroughly.
  2. In a bowl, mix the mashed potatoes, flour, salt, and egg to form a dough. Let the dough rest for 15 minutes.
  3. Divide the dough into equal portions and roll them into balls. Make a well in the center of each ball and fill it with a spoonful of Powidl. Close the well and shape the dough back into a ball.
  4. In a pan, melt the butter and add the breadcrumbs. Stir until the breadcrumbs are golden brown.
  5. Boil a large pot of water and carefully drop the dumplings into the boiling water. Cook them for about 15 to 20 minutes or until they float to the surface of the water.
  6. Once the dumplings are cooked, remove them from the water using a slotted spoon and roll them in the breadcrumb and butter mixture.
  7. Mix the sugar and cinnamon, and sprinkle this mixture over the dumplings before serving.

Tools for making

  • Potato masher - To mash the boiled potatoes to a smooth consistency.
  • Mixing bowl - To combine the mashed potatoes, flour, salt, and egg to form the dough.
  • Pan - To melt the butter and toast the breadcrumbs.
  • Slotted spoon - To remove the cooked dumplings from the boiling water.
  • Large pot - To boil the water and cook the dumplings.

Recipe variations

  • Use whole wheat flour instead of regular flour for a healthier version.
  • Try using almond flour or coconut flour for a gluten-free option.
  • Add a pinch of nutmeg or vanilla extract to the dough for extra flavor.
  • Replace the prune jam with other fruit preserves such as apricot or raspberry.
  • Add chopped nuts, such as walnuts or almonds, to the dough for added texture.
  • For a savory twist, substitute the sweet filling with cheese or spinach and cheese.
  • Instead of rolling the dumplings in breadcrumbs, try coating them with crushed nuts or shredded coconut.
  • Serve the dumplings with a drizzle of melted chocolate or a dollop of whipped cream for a dessert-like variation.

Recipe overview

Powidlknödel is a traditional Austrian dish that is often enjoyed as a hearty dessert or a sweet main course. These are potato dumplings filled with a sweet and tangy Powidl, which is a type of prune jam. The dumplings are then rolled in a breadcrumb and butter mixture and dusted with a cinnamon-sugar mix, offering a delightful contrast of flavors and textures. This recipe takes you through a step-by-step process to prepare this delicious dish at home. It requires basic ingredients, a bit of patience during the preparation phase, and simmering the dumplings until they're perfectly cooked. Once done, you'll have a comforting and indulgent dish that's sure to satisfy your sweet cravings. Enjoy the process and the mouthwatering end result!

Common questions

  1. Can I use a different type of jam instead of Powidl? Yes, you can use any type of jam or fruit filling that you prefer.
  2. Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time and refrigerate it until you are ready to form the dumplings.
  3. Can I freeze the dumplings? Yes, you can freeze the uncooked dumplings. Place them on a tray lined with parchment paper, freeze until firm, and then transfer them to a freezer bag. Cook them directly from frozen, but allow for a few extra minutes of cooking time.
  4. Can I use gluten-free flour? Yes, you can use gluten-free flour as a substitute for regular flour to make the dough gluten-free.
  5. Can I skip the breadcrumb coating? While the breadcrumb coating adds a nice texture and flavor, you can skip it if you prefer.
  6. Can I serve Powidlknödel with a sauce? Traditionally, Powidlknödel is served without a sauce, but you can serve it with a vanilla sauce or melted butter if desired.

Serving dishes and utensils

  • Potato Masher - Used for mashing the boiled potatoes
  • Mixing Bowl - To mix the mashed potatoes, flour, salt, and egg
  • Large Pot - For boiling the potatoes and cooking the dumplings
  • Slotted Spoon - To remove the cooked dumplings from the boiling water
  • Pan - Used to melt the butter and toast the breadcrumbs

Origin stories

Deep in the heart of Bohemia, nestled in the historical regions of Czech Republic, lies the origin of the delectable Powidlknödel. This dish, a testament to the region’s love for hearty, comforting foods, has a humble, yet charming, backstory. The recipe was born of the need to preserve the abundant autumnal harvest of plums. Resourceful homemakers began stewing the plums slowly, without any added sweeteners, until they transformed into Powidl, a rich, dark, and tart jam. This Powidl then found its way into many Bohemian dishes, one of the most beloved being Powidlknödel, a potato dumpling filled with the flavorful jam. Over time, it became a much-awaited treat around harvest season, a sweet symbol of Bohemian resourcefulness and culinary tradition. Today, every bite of Powidlknödel carries with it a taste of this rich history, from the bountiful Bohemian orchards to the warmth of the Bohemian hearth.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.