Also known as zwetchen knodeln, these plum dumplings are a sugary delight the whole family will enjoy.
"Every ‘Oma’ granny has her own recipe; every town its own style. Some use a
potato dough, others use a water mix. I got this recipe from a little spot in Mödling, just
outside Vienna – where they make their own dumplings every day." - Gareth Smith
Yield: Serves 4
- 125ml warm milk
- 40g melted butter
- 5g dried yeast (or 7g fresh yeast)
- 260g strong white flour
- 1 egg yolk
- 25g sugar
- Pinch salt
- 10 damson plums or the smallest, ripest plums you can find
- 10 sugar cubes
- Mix the warm milk and butter, and pour into a mix made up of the flour, sugar, yeast
and salt. Mix up the ingredients a bit and pop in the egg yolk.
- Knead by hand for 7-8 minutes, until the dough is nice and tight – it should be ever so
slightly sticky. If it’s too dry, your dumplings will end up too " bready", so err on the side
of caution – you can always add a touch more flour after proving.
- Leave to rise in an oiled bowl in a warm place for an hour or so. Whilst this is proving,
you can prepare the plums. Slice a knife around the plum without completely separating
it, just enough to pop out the stone, leaving an empty pocket.
- Put a sugar cube into the plum without ripping it open. The sugar will melt when
cooking, sweetening the plum and creating its own lovely little plum syrup.
- When the dough has risen, heat a large pot of water. You can add some sugar and 1
vanilla pod or a teaspoon of cinnamon if you wish for an extra dimension of flavor to the
- Divide into 10 little, equal balls, then take a plum and wrap the dough around each
one. Make sure that the plums are equally and completely covered, so that the juices
don’t escape when cooking.
- Pop the dumplings into the boiling water and reduce to a gentle simmer. Place a tight
fitting lid over them and allow them to cook for 10 minutes, so the dough has expanded
a bit and are proudly floating.
- Toss them into some warmed butter and if you wish, run them through some crumble
topping like we did.
TIP: A little tip would be to buy some flapjack from your local bakery, run it through the
blitzer and use this crumb as the coating.