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A authoritative german plum dumpling fall recipe made with yeasted boodle. The dumplings are stuffed with italian plums and cinnamon boodle and coated with butter breadcrumbs. Tastes great with plum compote and blob of off cream – yogurt assortment. The dumplings are great for lunch, dinner, afternoon tea or dessert .
Each and every year around this fourth dimension of the year, when the garden is overflowing with italian plums ( european plums ) known as Zwetschgen, my florist’s chrysanthemum in law, Beate makes plumb dumplings. This year I ’ ve decided to help her make them. Plum dumplings meal is always a identical special meal for my class in law, after all it ’ s entirely made once a class .
This time we were five turn ups and one kid at the lunch table. First we had a tomato soup followed by eleven XXL plum dumplings, that ate all of them up with enthusiasm. After lunch we all sat on the sofa and massaged our full bellies. This easy to put together and highly addictive plum dumpling recipe has been passed on to Beate from her baby in police .
What are plum dumplings
The plumb dumplings are sweet yeasted boodle dumplings, stuffed with plums and cinnamon carbohydrate and topped with buttered breadcrumbs after boiling. Some recipes call for cook potatoes or quark. This recipe is made with italian plums, but if you don ’ thymine have access to them, you could besides use apricots.
The boodle is relatively indulgent and sticky in comparison to apple doughnut or plum cake. But don ’ triiodothyronine get temped to add supernumerary flour. It ’ sulfur merely very important that you constantly dust your hands and the work surface .
Ingredients for German plum dumplings
For the dumplings
- 500 g (17,6 oz/ 4 cups) all purpose flour, plus extra 30 g (1 oz/ ¼ cup) for dusting
- 2,5 teaspoons dry yeast (7 g/ ¼ oz)
- 3 medium eggs
- 4 tablespoons sugar
- 40 g (1,4 oz) butter
- 250 ml (8.5 fl oz/ 1 cup) milk
- a pinch of salt
For the filling
- 4 tablespoons sugar
- 1 teaspoon ground cinnamon
- 12 fresh plums (one plum per dumpling)
For the topping
- 10 tablespoons margarine/ butter
- 200 g (7,1 oz/ 1 1/3 cups) bread crumbs, dry
For the creamy sauce (OPTIONAL)
- 200 g (7,1 oz/ 3/4 cup + 2 tbs) sour cream
- 5 tablespoons plain yogurt
- 2 packets vanilla sugar or (4 teaspoons sugar + ½ teaspoon vanilla essence)
- 1 tablespoon heavy cream
How to make German plum dumplings from scratch
Make the dough
Put the butter in a jar with milk and fade in the microwave. You could besides melt the butter on a stave .
In the interim combine flour, carbohydrate, yeast, salt and eggs in a bowl. Start blend, while adding the halfhearted milk – butter mixture lento. Knead the boodle very well until you see bubbles in the boodle .
Cover with a kitchen towel and let the boodle heighten for 1 hour or until it has doubled its size in a warm place .
In the meanwhile make the creamy sauce, cinnamon sugar and buttered boodle crumbs .
Creamy sauce: In a bowl combine off cream, vanilla carbohydrate, heavy cream and plain yogurt and mix very well. Set aside .
Make buttered breadcrumbs
Melt half of margarine in a pan or frying pan over culture medium low inflame. once margarine hast melted, touch in half of the breadcrumb. Continue stirring until crumbs are fortunate brown. Remove from the heat and transfer to an empty plate. Do the lapp to the remaining margarine and breadcrumb .
Make cinnamon sugar and cut the plums
In a bowl/ plate compound boodle with cinnamon and blend well. The measure of the plums that you ’ ll be needing depend on the number of dumplings that you will be making. Wash the plums very well and let them dry. Take 12 plums and cut them just on one side lengthwise as shown on the photograph below. The stones remain at heart .
Make the dumplings
Transfer the boodle to a lightly floured silicone pastry master of arts in teaching or cutting board. Dust your hands identical well. slightly flour the dough and rub it .
Using a dusted dough scraper or a dust knife divide the boodle in the center and take a bite of the dough. ( You could besides divide the dough into 12 adequate boodle parts at once ). Feel release to use the kitchen scale to weigh them. One dumpling weighs around 100 gravitational constant ( 3.5 oz ). You can besides make more, but smaller dumplings .
It ’ s very crucial that the working open and your hands are always dusted with the flour. Because the dough is muggy.
Take one boodle part at a time, dust it with flour and flatten it with your hands. Take one of the plums that you previously prepared and put it in the center. Sprinkle with ½ teaspoon cinnamon sugar. Fold the dumpling such that the plum is covered and then roll into a ball shape .
Put the balls on a lightly floured cutting display panel. Don ’ thymine forget to leave adequate space between the rolls for them to expand. Cover with a kitchen towel and let get up for another 20 minutes .
During this time you can boil the water and divide the butter breadcrumb among plates. Because if you only use one plate to coat in all the dumplings the breadcrumb will loose their brittleness since the dumplings contain excess body of water on the outside after cooking .
Boil the plum dumplings
In the meanwhile put urine in a large pot and bring to a boil. After 20 minutes, dust your hands and pick up one dumpling at a time. lightly shape it into a ball once again, if it has lost its form .
Put the dumpling in the pot with churn body of water. Put three more dumplings in the pot. ( You can make up to 4 dumplings at one time ). Cover and let cook for 5 minutes. Turn the dumplings, cover and let cook for another 5 minutes .
Using a spot spoon or something alike remove the dumplings from the pot. Put each dumpling on a offprint plate and coat with butter breadcrumbs .
Repeat the process until you have cooked all the dumplings. Serve with creamy sauce that you ’ ve made previously and plum compote .
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Print Recipe
German plum dumplings (Zwetschgenknödel)
A classic German plum dumpling autumn recipe made with yeasted dough. The dumplings are stuffed with Italian plums and cinnamon sugar and coated with buttered breadcrumbs. Tastes great with plum compote and blob of sour cream – yogurt mixture.
Prep Time
30
mins
Cook Time
40
mins
Rise Time
1
hr
Total Time
2
hrs
10
mins
Servings:
12
XXL dumplings
Equipment
- big pot
- jar
- 2 bowls
- Knife
- Slotted spoon
- spoon
- Kitchen machine or pass mixer with boodle hooks
- Dough scraper ( OPTIONAL )
- Kitchen towel
- Plates
- Silicon pastry mat or cutting board
Ingredients
For the dumplings
- 500 guanine ( 17,6 oz/ 4 cups ) all purpose flour plus supernumerary 30 guanine ( 1 oz/ ¼ cup ) for dusting
- 2,5 teaspoons dry yeast ( 7 g/ ¼ oz )
- 3 culture medium eggs
- 4 tablespoons sugar
- 40 thousand ( 1,4 oz ) butter
- 250 milliliter ( 8.5 florida oz/ 1 cup ) milk
- a pinch of salt
For the filling
- 4 tablespoons boodle
- 1 teaspoon grind cinnamon
- 12 fresh plums ot apricots
For the topping
- 10 tablespoons margarine or butter
- 200 gigabyte ( 7,1 oz/ 1 1/3 cups ) breadcrumbs
For the creamy sauce, to serve with
- 200 gigabyte ( 7,1 oz/ 3/4 cup + 2 terabyte ) dark cream
- 5 tablespoons plain yogurt
- 1 tablespoon heavy cream
- 2 packets vanilla boodle or ( 4 teaspoons carbohydrate + ½ teaspoon vanilla perfume )
Instructions
Make the dough
- Put the butter in a clash with milk and melt in the microwave. You could besides melt the butter on a stave. In the interim combine flour, sugar, yeast, salt and eggs in a bowl. Start mix, while adding the halfhearted milk – butter assortment lento. Knead the boodle very well until you see bubbles in the dough. Cover with a kitchen towel and let the dough raise for 1 hour or until it has doubled its size in a quick place. meanwhile make the creamy sauce, cinnamon carbohydrate and buttered bread crumbs .
-
In a bowl combine sour cream, vanilla sugar, heavy cream and plain yogurt and mix very well. Set aside. Melt half of margarine in a pan or skillet over medium low heat. Once margarine hast melted, stir in half of the breadcrumbs. Continue stirring until crumbs are golden brown. Remove from the heat and transfer to an empty plate. Do the same to the remaining margarine and bread crumbs.
Make cinnamon sugar and cut the plums
-
In a bowl/ plate combine sugar with cinnamon and mix well. The quantity of the plums that you’ll be needing depend on the number of dumplings that you will be making. Wash the plums very well and let them dry. Take 12 plums and cut them just on one side lengthwise as shown on the photo below. The stones remain inside.
Make the dumplings
-
Transfer the dough to a lightly floured silicone pastry mat or cutting board. Slightly flour the dough and rub it. Dust your hands very well. Using a dusted dough scraper or a dusted knife divide the dough in the middle and take a bit of the dough. (SEE NOTE 1 & 2)
-
Take one dough part at a time, dust it with flour and flatten it with your hands. Take one of the plums that you previously prepared and put it in the center. Sprinkle with ½ teaspoon cinnamon sugar. Fold the dumpling such that the plum is covered and then roll into a ball shape.
-
Put the balls on a lightly floured cutting board. Don’t forget to leave enough space between the rolls for them to expand. Cover with a kitchen towel and let rise for another 20 minutes.
During this time you can boil the water and divide the buttered breadcrumbs among plates. Because if you only use one plate to coat in all the dumplings the breadcrumbs will loose their crispiness since the dumplings contain excess water on the outside after cooking.
Boil the plum dumplings
- interim put option water in a large pot and bring to a boil. After 20 minutes, dust your hands and pick up one dumpling at a prison term. lightly shape it into a testis once again, if it has lost its determine. Put the dumpling in the potentiometer with boil urine. Put three more dumplings in the batch. ( You can make up to 4 dumplings at one meter ). Cover and let cook for 5 minutes. Turn the dumplings, cover and let cook for another 5 minutes. Using a spot spoon or something similar remove the dumplings from the pot. Put each dumpling on a separate plate and coat with butter breadcrumbs. Repeat the serve until you have cooked all the dumplings. Serve with the creamy sauce that you ‘ve made previously and clean compote .
Notes
- You could also divide the dough into 12 equal dough parts at once. Feel free to use the kitchen scale to weigh them. One dumpling weighs around 100 g (3.5 oz). You can also make more, but smaller dumplings.
- It’s very important that the working surface and your hands are always dusted with the flour. Because the dough is sticky.
Did you make this recipe ? I ’ five hundred love to see !. Snap a photograph and partake it on Ester kocht Facebook Page or @ ester.kocht on Instagram. Or merely write a comment .
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