Zwetschgenknödel
Plum Dumplings
A traditional sweet dish from Liechtenstein, these dumplings feature a tender potato dough filled with sweet-sour plums and coated in crispy, butter-toasted breadcrumbs. Often evoking childhood memories, they are a comforting and delightful dessert or sweet treat.
🧂 Ingredients
- 500 g Potatoes(floury, peeled and cooked until tender)
- 120 g Flour(all-purpose)
- 40 g Butter(for the dough)
- 2 large Egg yolks
- 1 pinch Salt(for the dough)
- 1 tsp Lemon zest(from 1-2 lemons)
- 18 medium Plums(fresh or frozen, pitted)
- 9 pieces Sugar cubes(halved)
- 1 tsp Cinnamon powder(for the plum filling)
- 50 g Butter(for toasting breadcrumbs)
- 130 g Breadcrumbs
- to taste Powdered sugar(for dusting)
👨🍳 Instructions
- 1
Cook the peeled potatoes in salted water until tender. Drain well and spread on a baking sheet. Steam in a hot oven for about 15 minutes to dry them out.
💡 Tip: This step helps to remove excess moisture from the potatoes, leading to a better dough consistency. - 2
Pass the hot potatoes through a sieve or potato ricer and let them cool slightly.
💡 Tip: Ensure the potatoes are not too hot when you pass them through the sieve. - 3
In a bowl, combine the sieved potatoes, flour, 40g butter, egg yolks, salt, and lemon zest. Knead into a smooth, pliable dough.
💡 Tip: The dough should be soft but not sticky. Adjust flour or potato moisture if needed. - 4
Wash and dry the plums. Cut them in half. Roll the halved sugar cubes in cinnamon powder.
💡 Tip: If using frozen plums, do not thaw completely before stuffing. - 5
Shape the potato dough into a roll about 5 cm thick. Cut into 1 cm thick slices. Flatten each slice with your palm.
💡 Tip: Work with one slice at a time to prevent the dough from drying out. - 6
Place a cinnamon-sugar-coated sugar cube half into each plum half. Top with the other plum half and wrap with a flattened piece of dough, twisting to seal and form a dumpling.
💡 Tip: Ensure the plum filling is completely enclosed in the dough. - 7
Bring a large pot of salted water to a boil. Gently place the dumplings into the boiling water. Cook until they float to the surface and are tender, about 10-15 minutes. Stir occasionally to prevent sticking.
💡 Tip: Do not overcrowd the pot; cook in batches if necessary. - 8
While the dumplings are cooking, melt 50g butter in a frying pan over medium heat. Add the breadcrumbs and toast until golden brown and crispy.
💡 Tip: Stir constantly to prevent the breadcrumbs from burning. - 9
Carefully remove the cooked dumplings from the water with a slotted spoon, drain well, and roll them in the toasted breadcrumbs.
💡 Tip: Ensure dumplings are well-drained before coating in breadcrumbs for best adhesion. - 10
Serve the Zwetschgenknödel warm, dusted with powdered sugar if desired.
💡 Tip: These are best enjoyed fresh.
💡 Pro Tips
- ✓Using starchy potatoes is key for a good dough consistency.
- ✓If fresh plums are not available, frozen plums can be used, but ensure they are not completely thawed.
- ✓The lemon zest adds a subtle brightness that balances the sweetness of the plums and the richness of the breadcrumbs.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a richer flavor, a small amount of nutmeg can be added to the dough.
- Instead of sugar cubes, a teaspoon of jam can be used as a filling.
- A sprinkle of ground cinnamon or a drizzle of vanilla sauce can be served alongside.