Description
Zwetschkenknödel sind ein Rezept aus der österreichischen Küche und gehören zu den beliebtesten Mehlspeisen. Schnelle und Einfache Zwetschgenknödel Rezepte.
Ingredients
Scale
- 4 Zwetschgen (damson plums) or plums
- 4 sugar cubes
- 400 g potatoes
- 2 eggs
- 6 tablespoons flour
- 1 pinch salt
- 30 g butter (room temperature)
- 1 tablespoon butter (for breadcrumbs)
- 1 tablespoon powdered sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons breadcrumbs
Instructions
- Start by preparing the potatoes for the dough. Peel the potatoes and grate them finely using a kitchen grater. Make sure the potatoes are grated very finely so the dough will be smooth and easy to work with.
- Crack one egg into a small bowl and whisk it together with a pinch of salt and the room-temperature butter. Use a fork to mix thoroughly until the mixture is well combined and creamy.
- Combine the grated potatoes with the egg-butter mixture in a large mixing bowl. Add the flour and knead everything together with your hands until a smooth and pliable dough forms. If the dough is too sticky, add a little more flour. Once the dough is ready, shape it into a log about 5 cm (2 inches) in diameter. Let the dough rest for a few minutes so it becomes easier to handle.
- After the dough has rested, cut it into 4 equal pieces. Roll each piece into a ball with your hands, then lightly flour your work surface and flatten each ball into a round disk large enough to encase a plum.
- Prepare the plums by washing them, cutting them in half, and removing the stone. Place one plum half on each piece of flattened dough, put a sugar cube in the center, and cover with the other plum half. Carefully wrap the dough around the plum to completely enclose it. Roll it gently between your hands to form a smooth ball, making sure there are no holes or cracks.
- Bring a large pot of water to a gentle boil. Carefully place the dumplings into the boiling water. Let them simmer gently (not a rolling boil) for about 10 minutes, or until they rise to the surface and are cooked through.
- While the dumplings are cooking, prepare the breadcrumb coating. Melt 1 tablespoon of butter in a frying pan over medium heat. Add the powdered sugar and ground cinnamon and stir until combined. Add the breadcrumbs and cook, stirring constantly, until the mixture is golden brown and aromatic.
- Once the dumplings are cooked, use a slotted spoon to remove them from the water and let them drain briefly. While they are still hot, roll each dumpling in the cinnamon-sugar-breadcrumb mixture until evenly coated.
- Arrange the finished Zwetschgenknödel on a serving plate. Dust them with a little extra powdered sugar if desired and serve warm. Enjoy your homemade Austrian plum dumplings!
Notes
You can substitute the plums with other fruits such as apricots or strawberries for a different flavor. The dumplings are best served warm and can be dusted with extra powdered sugar before serving. If you want to prepare them ahead of time, you can shape the dumplings and refrigerate them until ready to cook.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg