I started to blog with one of my favorite dumplings, the Marillenknödel. Now it is time to show the second favorite one, the Zwetschgenknödel.
Every time a go to Austria I look for a restaurant, that serves a dish like that. Eating dumplings in the country where the recipes comes from, makes them even more authentic.
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| Zwetschgenknödel |
The basic dough is the same kind as the Marillenknödel, it is potato dough, the very same recipe I used there.
The work is not very different, destone the plums, put sugar cubes dipped in Schnaps inside, close the dough around and put them into lightly boiling water for 20 minutes.
The next step varies, the dumplings get a coating of ground hazelnuts mixed with breadcrumbs. The nutty flavour goes great with the plums.
When serving them, put a little bowl of deep red cherry brandy to the side, that goes amazing with the hazel nutty dumplings.
Recipe:
1,2 kg floury potatoes
50 g Cornstarch
200-250 g plain flour
1 egg
1 tsp salt
1 kg ripe plums
15 sugar cubes
100 ml plum schnaps or Slibovic
150 g breadcrumbs
150 g ground hazelnuts
120 g butter
1 tsp cinnamon
150 ml white wine, 2 tbsp sugar and the rest of the plums get cooked until they are soft for a dessert.
50 ml cherry brandy for dipping.
Since the cooking process is similar to the Marillenknödel, check out the blog about it.
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