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Zwetschkenknödel
(Plum Dumplings)
by
Alex Leeb, 21 Nov 2005
Comment: They
are my favorite. Sweet dumplings such as
these are popular right across central Eastern
Europe. The potato based dumpling makes an interesting
& unusual contrast to the juicy fruit filling. |
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250g
= 9oz potatoes,
peeled
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75g
= 3oz/6 tbsp
unsalted butter
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1 egg, beaten
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130g
= 4 ½
oz generous 1 cup plain flour, sifted
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16 plums
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16 blanched whole
almonds
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45ml
= 3 tbsp
granulated sugar
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50g
= 2oz scant 1 cup
day-old breadcrumbs
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40-50g
= 1 ½ -
2oz / 1/3-½ cup icing sugar, sifted
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2.5ml
= ½ tsp
ground cinnamon
1. Boil the potatoes
in a large pan until just cooked. Drain then mash
them with 25g/1 oz/2 tbsp of the butter. Leave to cool
before adding the egg. Mix well then stir in the flour.
2. Knead the dough until soft, on a lightly floured
surface. cover with clear film and chill for 30 minutes.
3. Carefully ease the stone out of each plum by
slitting the plums without cutting them in half. Once the stone is removed push
an almond into each plum with about 2.5ml/1/2 tsp of the granulated
sugar.
4. Divide the dough into 16 even balls. Roll out
each dough ball on a very lightly floured surface to a thin round. Brush the
edges of each dough circle with water and wrap around a plum. Seal the
dough to enclose the fruit completely.
5. Bring a large pan of lightly salted water to the
boil, add the dumplings and simmer for 10-12 minutes. When cooked remove
them with a slotted spoon and drain well, then rinse in cold water quickly.
Drain well again.
6. Meanwhile, fry the breadcrumbs in the remaining
butter in a pan until golden brown then quickly roll the dumplings in the
breadcrumbs. Dredge the dumplings liberally with a mixture of icing sugar
and cinnamon and serve hot.
Serves 4
[Published at DVHH by Jody
McKim Pharr,
21 Nov 2005] |
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