If you like German Zwetschgenknodel (plum dumplings), you can take it up a notch and bread and fry them after cooking. Delicious!
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
433 Calories
Recipe Instructions
Step 1
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 30 minutes. Drain. Peel as soon as they are cool enough to handle and push through a potato ricer or mash with a potato masher in a bowl. Set aside to cool completely, about 10 minutes.
Step 2
Combine potatoes, flour, 1 egg, and salt in a bowl and mix into a smooth dough. Shape into a 3-inch log and cut into 3/4 -inch slices.
Step 3
Stuff each pitted Italian plums with 1 sugar cube. Wrap potato dough slices around the stuffed plums so they are completely covered; shape with floured hands into round dumplings.
Step 4
Bring a large pot of lightly salted water to a boil. Submerge dumplings in the water, reduce heat, and simmer on very low heat for 15 minutes. Remove dumplings with a slotted spoon and drain well.
Step 5
Lightly beat 2 eggs and place in a deep plate. Add bread crumbs to a second plate. Coat each boiled dumpling in beaten egg and dredge through the bread crumbs. Gently push bread crumbs into dumplings so they stick.
Step 6
Heat butter in a skillet over medium heat and pan-fry dumplings until they are golden brown on all sides, 5 to 10 minutes. Serve with cinnamon sugar.
Ingredients
2 eggs
1 egg
1 pinch salt
⅓ cup unsalted butter
1 cup dry bread crumbs
2 tablespoons cinnamon sugar
1 ½ pounds starchy potatoes, such as russet or Yukon Gold
