Authentic German Zwetschgenknödel (Plum Dumplings) Recipe

Ingredients

10-12 ripe Zwetschgen or plums
1 teaspoon cinnamon
2 tablespoons granulated sugar
250 grams of quark (or cottage cheese)
60 grams of melted unsalted butter
1 large egg
150 grams of all-purpose flour
A pinch of salt
100 grams of bread crumbs
2 tablespoons of granulated sugar for the bread crumbs
60 grams of unsalted butter for the bread crumbs
1 tablespoon of powdered sugar for garnish

Steps and instructions

Wash and pit the Zwetschgen or plums leaving them whole.
Mix the cinnamon and 2 tablespoons of granulated sugar together in a bowl, then stuff each plum with this mixture and set aside.
In another bowl, combine the quark or cottage cheese, melted butter, egg, flour, and a pinch of salt. Mix until it forms a smooth dough. If the dough is too sticky, add a little more flour.
Divide the dough into equal pieces, enough for each plum. Flatten each piece of dough in your hand, place a stuffed plum in the center, and then wrap the dough around the plum, sealing it completely. Repeat this process for all the plums.
Bring a large pot of water to a boil. Carefully drop the dumplings into the boiling water and let them cook for about 15-20 minutes. They should float to the top when done.
While the dumplings are cooking, prepare the bread crumbs. Melt the butter in a pan, add the bread crumbs and 2 tablespoons of granulated sugar. Stir until the crumbs are golden brown.
Using a slotted spoon, remove the cooked dumplings from the water and roll them in the breadcrumb mixture until fully coated.
Sprinkle with powdered sugar before serving. Enjoy your Zwetschgenknödel warm.

Tools for making

Large pot - For boiling the dumplings.
Mixing bowls - To prepare various mixtures and dough.
Slotted spoon - To remove the cooked dumplings from the boiling water.
Pan - For melting butter and toasting bread crumbs.
Whisk - To mix the ingredients for the dough.
Knife - To pit the plums and stuff them with cinnamon sugar.
Measuring spoons - For accurate measurement of ingredients.
Measuring cups - To measure the flour, sugar, and other ingredients.
Rolling pin - To flatten the dough for wrapping around the plums.

Recipe variations

Use a different fruit filling, such as apricots or cherries, instead of Zwetschgen.
Experiment with different spices for the filling, like nutmeg or cardamom.
Replace the quark or cottage cheese with cream cheese or ricotta cheese.
Try using whole wheat flour or a gluten-free flour blend instead of all-purpose flour.
Add chopped nuts, such as almonds or walnuts, to the breadcrumb coating for extra crunch.
For a savory twist, replace the fruit filling with a small cube of cheese or a savory filling like mushrooms or spinach.
Instead of boiling, you can try steaming the dumplings for a different texture.
Serve the Zwetschgenknödel with a dollop of whipped cream or a scoop of vanilla ice cream.
Experiment with different toppings like chocolate sauce or a drizzle of caramel.
Make mini-sized dumplings for bite-sized treats.

Recipe overview

Zwetschgenknödel, or plum dumplings, are a delightful sweet treat from the heart of Europe. Originating in Austria and popular in many other countries including Germany and the Czech Republic, this recipe brings together the tangy flavor of plums or Zwetschgen with the comforting, soft texture of dumplings. In this recipe, you'll be creating a sweet dough from quark or cottage cheese, wrapping it around whole plums that have been stuffed with a cinnamon-sugar mixture. The dish is then boiled to create a dumpling. For an added touch of sweetness and texture, the dumplings are rolled in a buttery breadcrumb mixture and lightly dusted with powdered sugar. Creating these dumplings might seem daunting at first, but with a little patience and practice, you'll soon be enjoying this mouth-watering dessert. It's a unique dish sure to impress at your next family gathering or dinner party, perfect for those looking to experiment with international cuisine. So, ready your kitchen, roll up your sleeves, and let's make some Zwetschgenknödel!

Common questions

Can I use a different type of fruit? - While the traditional recipe calls for Zwetschgen or plums, you can try using other stone fruits such as apricots or peaches as a substitute.
Can I use a different type of cheese instead of quark or cottage cheese? - Quark or cottage cheese provides a unique texture to the dumplings, but you can experiment with using ricotta cheese or even cream cheese as a substitute.
Can I make the dough in advance? - It is recommended to prepare the dough just before making the dumplings to ensure the best consistency. However, you can prepare the dough a few hours in advance and refrigerate it until needed.
Can I freeze the dumplings? - Yes, you can freeze the uncooked dumplings. After shaping them, place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to a freezer-safe bag or container. They can be stored for up to 3 months. When ready to cook, boil them straight from the freezer, adding a few extra minutes to the cooking time.
What can I serve with Zwetschgenknödel? - Zwetschgenknödel is often served as a dessert. You can serve them with a dusting of powdered sugar, a dollop of vanilla sauce, or a scoop of vanilla ice cream for a delightful combination.

Serving dishes and utensils

Large Pot - Needed to boil the dumplings.
Slotted Spoon - Used to remove the cooked dumplings from the boiling water.
Pan - Used to melt butter and toast bread crumbs.
Mixing Bowl - Used to combine ingredients for the dough and cinnamon-sugar mixture.
Measuring Spoons - Required for precise measurement of ingredients, such as cinnamon and granulated sugar.
Measuring Cups - Necessary for accurate measurement of ingredients, like flour and melted butter.
Rolling Pin - Used to flatten the dough for wrapping the plums.

Origin stories

Nestled within the heartlands of Central Europe, the delightful Zwetschgenknödel has its roots firmly entrenched in the culinary traditions of Austria and Bavaria. This dish, which charmingly marries fruit and dough in a symphony of flavours, was inspired by the abundant harvests of plums (Zwetschgen) that once painted the region's landscapes in hues of purple and blue. Legend has it, farmers and housewives collectively set their minds to concoct a dish that would do justice to their bountiful yield. After much tinkering in rustic kitchens and hearths, Zwetschgenknödel was born. This delicacy, a testament to the ingenuity of the people, is as much a part of the region's heritage as the picturesque landscapes and melodious dialects. It embodies the spirit of making something extraordinary from simple, humble ingredients. Over time, it has warmed its way into the hearts of locals and visitors alike, becoming an emblem of comfort and hospitality.

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.