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

Ingredients

  • 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

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
    dough.
  6. 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.
  7. 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.
  8. 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.