German Plum Dumplings (Zwetschgenknoedel)
Zwetschgenknoedel are traditional German plum dumplings, featuring a sweetened dough wrapper, simmered until tender, and often enjoyed as a light meal or dessert.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Start boiling a large pot of salted water, then reduce to a simmer.
-
Drain excess liquid from quark or yogurt cheese. In a bowl, combine drained quark, 7 tablespoons softened butter, and sugar until smooth, then mix in egg and lemon zest.
-
In a separate bowl, stir together flour, baking powder, and salt, then gradually incorporate into the wet mixture to form a soft, smooth dough.
-
Refrigerate the dough for about 1 hour.
-
Wash plums, make a slit to remove the pit, then insert a sugar cube and press the plum halves together.
-
Take about one-twelfth of the dough, flatten it, wrap it around a prepared plum, and pinch to seal securely.
-
Gently place the dumplings into the simmering water and cook for 15 to 25 minutes, ensuring the water does not boil.
-
While the dumplings cook, melt the remaining butter in a pan and toast the Zwieback or bread crumbs until golden.
-
Remove the cooked dumplings, drain them well, and roll them in the toasted buttered crumbs. Serve with desired toppings.