How To Make Plum Dumplings aka Zwetschgenknoedel?
Popular in Austrian and German cuisine, homemade by few and served by no other German restaurant in Melbourne.
It starts with a simple potato dough. Boil your potatoes with skin until they are tender.
Peel them while they are hot, the most difficult part. And then press them to let them get cold.
In the meantime, melt some butter, seperate some eggs, get a little of flour and semolina, some salt and sugar.
Now you are all set up.
How do we do it in the Austrian and German restaurant?
Let the dough rest, then form small balls which you flatten out and fill with a fresh sugar plum.
Ensure you close them good, and roll them in your hands until nice and round.
The best way to boil the dumpling?
Hot and salted water. Ensure the water is active boiling before you enter your dumplings into it. Leave it like that for at least 2 minutes.
Slow down the energy and let them gently simmer for approx. 20 minutes or until floating.
How to serve your plum dumpling like in an Austrian and German restaurant?
We roll them in some sweet cinnamon bread crumbs, add a little melted butter, and perhaps some vanilla ice cream.
And finish is your next treat, with best regards from Melbourne.
