Ingredients

The following ingredients have 5 Servings
  • 2-3 medium russet potatoes
  • 1 egg, beaten
  • 1/4-1 cups all-purpose flour
  • 1 pinch salt
  • 12 fresh prune plums, pitted (or 6 regular plums, or 12 high-quality dried prunes, soaked in warm water)
  • 1 cup plain breadcrumbs
  • 3 tablespoons unsalted butter
  • granulated sugar
  • ground cinnamon

Instruction

  • Place 2-3 whole, unpeeled potatoes in a pot, cover with cold water, and put on the stove on high. Boil until the potatoes are tender when pierced with a fork. Drain and allow to cool until cool enough to handle.
  • Peel and gently mash the boiled potatoes. My grandmother likes to grate hers with a box grater, but you can also pass them through a food mill or use a potato masher or fork. Over-mashing will lead to heavy dumplings, so be gentle.
  • Add egg and a pinch of salt to the potatoes and mix just enough to combine.
  • Begin adding the flour, starting with ¼ cup. You should add just enough flour to form a firm, malleable dough. The amount will depend on the size and water content of your potatoes and egg. Last time I used about 2/3 cup.
  • Form the dumplings. For each dumpling, take a piece of dough about the size of a golf ball. Roll it gently in your palms to form a rough ball. Then use your thumb to create a deep indentation in the center of the ball. Place a plum in the indentation and use your fingers to mold the dough around the plum. Be sure to completely envelope the plum in dough.
  • Bring a large pot of water to boil. Gently drop the dumplings into the water, making sure that they aren’t too crowded. Boil, over high heat, until the dumplings all float to the top, about 15 minutes. Remove the dumplings with a slotted spoon.
  • Meanwhile, melt 3 tablespoons of butter in a saute pan over medium-low heat. Add the breadcrumbs and cook, stirring, until the breadcrumbs are golden and fragrant.
  • To serve, split the zwetschgenknödel and top with plenty of breadcrumbs. Sprinkle with sugar and cinnamon to taste.