Skip to content

Latest commit

 

History

History
101 lines (79 loc) · 3.19 KB

Zwetschkenknodel_aka_plum_dumplings.md

File metadata and controls

101 lines (79 loc) · 3.19 KB

Zwetschkenknodel

Meta

Zwetschkenknodel, an Austrian dish my grandfather used to love. Aka Plum Dumplings, aka Plumplings.

  • Servings: 8-12, depending on size of plum
  • Calories per dumpling: ???

Utencils needed

  • Fine grater, i.e. the finest side on a 4-sided cheese grater
    • Or a ricer
  • A large mixing bowl, preferrably glass because you will be scraping it
  • Slotted spoon

Ingredients

For the dumplings

  • 500g potatoes
  • 12 plums (may not use all of them, depending on size)
  • 125g all-purpose flour
  • 3tbsp wheat semolina
  • salt
  • 1tbsp unsalted butter
  • 1 large egg

For the coating

  • 42g unsalted butter
  • 50g plain, fine, dry breadcrumbs
  • 50g hazelnuts (pre-ground if possible)
  • 2tbsp granulated sugar
  • 1/4tsp cinnamon
  • Powdered sugar (aka icing sugar)

Preparation - plums

  • melt 1tbsp of butter in the microwave
  • Measure 125g flour
  • Measure 3tbsp semolina

Cooking - plums

  • Boil the potatoes for 25 minutes
  • While the potatoes boil
    • Wash the plums
    • Pit the plums
      • Cut lengthways, but not from arse to elbow. Just enough to be able to reach the pit. Pull the pit out once you can reach it.
  • When cool enough to handle, peel the potatoes and grate (or rice) them into large mixing bowl
  • Make the dough
    • Sprinkle in 1/4tsp of salt
    • Add 1tbsp melted butter
    • Add 125g flour
    • Add 3tbsp semolina
    • Stir until most of the flour is worked in
    • Add the egg and incorporate with a fork
    • Knead briefly, until a sticky dough forms
  • Make the dumplings
    • Divid the dough into 9 portions
      • Depending on the size of the plums, you may end up being able to make more or fewer portions.
      • Only go up to 12 if you want the pastry very thin. This makes it more difficult to work with.
    • Now may be a good time to boil a kettle ahead of the next big step, boiling the dumplings
    • Flour your hands, and flatten each portion to a flat circle
    • For each plum
      • Tightly wrap the dough around the plum, sealing the edges and shaping it into a ball
      • If the edge isn’t sticking, dip your finger in water and wet the edge to close the dough around the plum
      • Be careful not to trap any air inside
  • Cook dumplings
    • In a large pot, bring salted water to a simmer
    • Cook dumplings for 12-15 minutes in simmering water
      • You will know they are done when they have all floated to the top
      • Ensure that they do not stick to the bottom
      • While that is cooking, begin making the coating

Preparation - coating

  • Ground 50g of hazelnuts (or measure if pre-ground)
  • Measure 50g of breadcrumbs
  • Measure 30g of powdered sugar

Cooking - coating

  • Melt 3tbsp butter in a large pan
  • Add the breadcrumbs and grated nuts
  • Stir well on medium heat for 3 minutes
  • Stir in the pre-measured nutmeg, and 1/4tsp cinnamon
  • Turn off heat
  • Continue stirring infrequently, keep a close eye
    • The residual heat can burn the breadcrumbs
  • Remove dumplings with a slotted spoon, transfer to the pan and roll in the breadcrumbs
  • Dust them with powdered sugar and serve

Sources

Next time

  • Consider adding granulated sugar to sweeten them. The source recipe mentions it as optional but I decided to try it without first.