Zwetschkenknödel (Plum Dumplings)
Soft potato dumplings with a surprise plum center, rolled in buttery breadcrumbs and cinnamon sugar. A beloved Austrian dessert that looks elegant but is surprisingly simple to make.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 8g
Ingredients
- 1.5 pounds potatoes, starchy (such as russet)
- 1 cup all-purpose flour
- 1 large egg
- ¾ teaspoon salt
- 8 whole fresh plums
- 4 tablespoons butter
- ¾ cup panko breadcrumbs
- 3 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- 1
Cut each plum in half along the seam, twist and remove the pit, then set the halves aside on a plate.
- 2
Cut the potatoes into 2-inch chunks and place them in a large pot of cold water, covering them by 2 inches.
- 3
Place the pot over high heat and bring to a boil, then reduce to medium and simmer until a fork easily pierces the largest chunk, about 15–18 minutes.
- 4
Drain the potatoes in a colander, then transfer them to a large bowl and let them sit uncovered for 2 minutes so steam escapes.
- 5
Press the warm potatoes through a ricer or mash them with a fork until completely smooth with no lumps.
- 6
Crack the egg into a small bowl and whisk it with a fork until the yolk and white are blended together.
- 7
Pour the beaten egg onto the mashed potatoes, sprinkle 0.75 teaspoon salt over them, then add the flour in three additions.
- 8
Using a wooden spoon, stir the mixture after each flour addition until a soft dough forms—it should look like thick biscuit dough with no visible dry flour.
- 9
Lightly dust your work surface and hands with flour, then divide the dough into 8 equal pieces by cutting it with a bench scraper or knife.
- 10
Hold one piece of dough in your palm and stretch it flat, then place one plum half in the center and fold the dough edges up and around it, pinching to seal into a ball.
- 11
Repeat step 10 with the remaining dough pieces and plum halves until all 8 dumplings are sealed; place them on a lightly floured plate.
- 12
Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat, about 5 minutes.
- 13
Carefully lower all 8 dumplings into the boiling water using a slotted spoon; they will sink immediately.
- 14
Adjust heat to medium so the water gently boils (not a rolling boil), then cook until the dumplings rise to the surface, about 8–10 minutes.
- 15
Once they float, continue cooking for 2 more minutes, then use a slotted spoon to transfer them to a clean plate.
- 16
Place the 4 tablespoons butter in a large skillet over medium heat until melted and foaming, about 1 minute.
- 17
Add the panko breadcrumbs to the hot butter, stirring often with a wooden spoon until golden brown and smells nutty, about 4–5 minutes.
- 18
Transfer the breadcrumbs to a shallow bowl, then mix in the sugar and cinnamon until combined.
- 19
Place the warm dumplings one at a time into the breadcrumb mixture and roll to coat all sides evenly, then arrange on a serving platter.
Tools you’ll need
- large pot
- cutting board
- knife
- colander
- large mixing bowl
- ricer or fork
- small bowl
- fork
- wooden spoon
- bench scraper or knife
- slotted spoon
- large skillet
- shallow bowl
- serving platter
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