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Plum Dumplings | Traditional & Juicy
(0)
35 min
Under an hour
Knuspr-Küche
Klassische altbayerische Zwetschgenknödel aus zartem, fluffigem Quarkteig, gefüllt mit süßen Spätsommer-Zwetschgen und gewälzt in herrlich duftenden, knusprigen Zimt-Butterbröseln. Ein traditioneller Seelentröster aus der Knuspr-Küche!
Ingredients
Preparation method
Preparation & Dough
For the dough, beat 250 g curd cheese with 50 g soft butter (taken from the total amount), 1 egg and 1 pinch of fine salt until creamy. Add 150 g wheat flour Type 405 and 50 g soft wheat semolina, then knead into a smooth, soft dough. Cover the dough and let it rest in the refrigerator for about 15 minutes.
In the meantime, wash 400 g plums, pat dry, slit lengthwise and carefully remove the stone so that the fruit remains whole. Put a little refined sugar (from the 30 g) into each pitted plum and press the fruit slightly back together.
Shaping & Cooking the Dumplings
Bring plenty of water to a boil in a large pot and reduce the heat so that the water is only gently simmering. Divide the chilled curd dough into 8 equal portions on a floured work surface.
Chef's tip
If the curd dough is still a bit sticky after resting, simply knead in another 1–2 tbsp of semolina or flour. Floured or slightly damp hands make shaping the dumplings much easier.
For a particularly aromatic touch, you can also add 2 tbsp of ground hazelnuts or almonds to the butter breadcrumbs.
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