I love autumn for so many reasons – the soft lighting, the crisp air, and the beautiful foliage – but somehow things always come back to food for us. Even when I was a little girl, great food superseded all other experiences. Sure, I was excited to go back to school and for Halloween, but what I really loved were the comfort foods my mother made in the fall. She used to make these wonderful Austrian plum dumplings called Zwetschgenknoedel. These cozy and rich Austrian potato dumplings are filled with Italian plums and have just enough sugar and cinnamon to be called dessert.
When I went to college, I had Zwetschgenknoedel withdrawal every fall, and for years afterward I would beg my mother for the recipe. Like so many great cooks of her generation, she said there was no recipe and she would add a little of this and that each time. But in recent years, Gabrielle and Isabella got so tired of hearing about these special dumplings they begged their Oma to try to write it down. Fortunately, it was much easier to do than she predicted. They’re actually quite easy to make, and they’re spectacularly delicious.
Most Americans have never had these delectable dumplings before. I’ve never seen them on a menu or sold anywhere. In Germany and Austria, they are as common as apple pie and it’s easy to see why. There is nothing better than one or two of these dumplings with a cup of tea after a light lunch or dinner. Help me spread the word and share this link with all of your foodie friends. I assure you, they will be grateful.
Zwetschgenknoedel (Austrian Plum Dumplings)
- 2 Russet potatoes
- 1/2 cup plus 3 tablespoons butter
- Pinch of sea salt
- 1 whole egg plus 1 egg yolk
- About 12 Italian Plums (sometimes called prunes) or damson plums
- ¾ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 cup bread crumbs
1. Boil 2 russet potatoes until soft (at least ½ hour).
2. Peel off skin and add 3 tablespoons butter. Mash potatoes and butter until smooth.
3. Add a dash of salt and mix again. Let cool.
4. Meanwhile, melt 1/2 cup butter in a 12 inch saucepan.
5. Add sugar, cinnamon, and bread crumbs and heat until breadcrumbs are slightly browned. Set aside and cool.
6. Mix one whole egg and one yolk into the potatoes, along with one cup of flour.
7. Mix well and knead until dough is smooth (you may need a little more flour).
8. Shape the dough into a 4 inch by 6 inch rectangle.
9. Wash and dry plums.
10. Cut approximately 1/2 inch of dough (depending on the size of the plums) and flatten into round shape in the palm of your hand (dough should be about an 1/8 of an inch thick when flattened out).
Wrap dough around the plum, making sure to cover it completely.
11. Repeat until all the plums are wrapped.
12. Fill a 6 quart pot two-thirds of the way with lightly salted water.
Place the dumplings gently in the water and let come to a boil again.
Reduce to a simmer and cook until you can see the juice “bleeding” inside the dumplings.
13. Remove with a slotted spoon and roll into the bread crumb mixture.
14. Let cool 15 minutes and serve.