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Practical Method to Homemade Tasty Zwetschgenknödel (Plum-stuffed Potato Dumplings)

Hoping to eat Zwetschgenknödel (Plum-stuffed Potato Dumplings) a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe is going to help you with clear instructions on producing a Zwetschgenknödel (Plum-stuffed Potato Dumplings) like a famous chef made.

Zwetschgenknödel (Plum-stuffed Potato Dumplings)

We hope you got benefit from reading it, now let's go back to zwetschgenknödel (plum-stuffed potato dumplings) recipe. You can cook zwetschgenknödel (plum-stuffed potato dumplings) using 16 ingredients and 15 steps. Here is how you do it.

To make an extraordinary Zwetschgenknödel (Plum-stuffed Potato Dumplings), here are the components required:

  1. Provide of ***Dough:***.
  2. Get 500 g of potatoes (3 medium).
  3. Use 150 g of flour.
  4. Get 2 pinches of salt.
  5. Get 1 of egg.
  6. You need 1 Tbsp of unsalted butter.
  7. Use of ***Filling***.
  8. Take 8-10 of damson plums or prunes.
  9. Take 1/2 tsp of sugar for each plum.
  10. Get of ***Topping:***.
  11. Provide 1 or 2 cups of breadcrumbs (60-80 g).
  12. Take 45 g of unsalted butter.
  13. Provide 2 Tbsp of sugar (adjust to taste).
  14. You need of ***Optional:***.
  15. Take of Powdered sugar for sprinkling.
  16. Get of Poppy seeds for sprinkling.

After preparing the materials, now you are ready to cook your appetizing Zwetschgenknödel (Plum-stuffed Potato Dumplings) by following the guidances on this section:

  1. 500 g of potatoes :).
  2. Cook potatoes in their skins for 20 to 30 minutes until soft. Drain and let cool. Peel and mash..
  3. Mix mashed potatoes with flour, a pinch of salt, 1 egg and about 1 Tbsp butter (15 g). Mix until well combined and the dough is kneadable. (Add more or less flour as needed)..
  4. Knead dough briefly on a floured cutting board until smooth..
  5. Roll out the dough into rectangular sheet about 1 cm (1/2 in) thick. Dust with flour if it's sticking to the surface or rolling pin..
  6. Cut into 8-10 pieces (as many pieces as plums you have.).
  7. Prepare the plums: Cut each in half and remove seeds..
  8. Add a small amount of sugar (about 1/2 tsp) into one side of each plum, the close back up with the other half..
  9. Wrap up each plum with one piece of the dough so it's completely closed up into a ball..
  10. Repeat until all dumplings are finished..
  11. Cook the dumplings in lightly salted water, on a low boil. They will sink to the bottom at first. (Be careful not to boil on high or it could damage the dumplings. Also do not over crowd the pot... Cook in batches if necessary)..
  12. When the balls float to the top (5-8 minutes), they are done!.
  13. Remove from pot and let drain..
  14. Make the cinnamon breadcrumb topping: Melt about 3 Tbsp butter in a frying pan. Add 1/2 to 1 cup of breadcrumbs, up to 2 Tbsp sugar and a couple dashes of cinnamon. Fry on medium low until slightly crispy and butter has been absorbed. Adjust taste with more sugar and cinnamon if needed..
  15. Top with the breadcrumbs, and optionally sprinkle on some powdered sugar and/or poppy seeds..

Place a sugar cube in the hole in the. Place potatoes in a large pot with enough water to cover. To make the dough for the plum dumplings, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. If you can't find prune plums, regular plums will work. Just plan on fewer, larger zwetschgenknödel.

Recipe : Zwetschgenknödel (Plum-stuffed Potato Dumplings)

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step by step to make Zwetschgenknödel (Plum-stuffed Potato Dumplings)

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