Bavarian Plum Dumplings (Zwetschgenknödel)

Servus! Since the Oktoberfest 2024 is around the corner, I wanted to introduce you to another classic from Bavaria, Zwetschgenknödel, which translates as plum dumpling. You will realize that during the Oktoberfest a lot of desserts and pastries are sold and super popular, another typical one is the broken-up pancake called  Kaiserschmarrn, a twin of the recipe from today is made with apricots  and thus would translate as apricot dumplings. So far I have only made these famous dumplings with cream cheese or sour cream, but the real deal is actually made with cooked potatoes. So far I have refrained from it as it can be pretty finicky. It tends to be rather sticky and hard to work with. But below I offer some tricks so that you can enjoy this wonderful Bavarian classic.

You may not think much of it, but I didn’t feel very Bavarian for a long time. This is my ninth year I will be living in Munich. It hasn’t been nine years in one go, but I was in Hamburg for a few years in between. I mean, I have a German passport, however, I was born in Uruguay, Latin America and I lived in the United States before moving back to Uruguay. When I finally came to Germany, I didn’t come to Bavaria, but NRW, a state more towards the north with a different culture. So I never had the traditional dress called Dirndl (as pictured below), which comes from Bavaria and is traditionally worn during Oktoberfest. I finally gave in last year and bought one. I believe Bavaria wrapped me around its finger with its food. A charming Zwetschgendatschi (plum sheet cake) or the traditional gingerbread hearts offered all around the Oktoberfest made me love the state a bit more. I started saying „Servus!“ (hello in Bavarian) instead of „Moin!“ (hello in NRW). I tried making strudel and I am proud of this recipe for apple strudel, another strudel is this one with plums, so a plum strudel. Bavaria has hearty food, for sure, but it has much more to offer than only pork knuckle and beer.

Photo from Diego Alexander Rojas

So I invite you to explore Bavarian cuisine with me. If you follow my tricks below, the finicky potato dough actually works pretty well. The first trick is to chill the dough as it is much more workable and the second is to dip each side of dough briefly in some flour before starting to wrap the plums. I hope you enjoy this treat as much as I did!

Print Recipe

Bavarian Plum Dumplings (Zwetschgenknödel)

Serves: For about 10-13 dumplings

Prep Time: 45min – Cooking Time: 12min – Total Time: 1hr

These Bavarian plum dumplings (Zwetschgenknödel) are made the traditional way with a high percentage of potatoe iin the dough.

Ingredients

• Dumpling Dough
• 400 grams of starchy potatoes
• 100 grams of all-purpose flour
• 2 tablespoons of semolina
• 2 tablespoons of regular sugar
• 20 grams of butter
• 1 egg
• 
  
• Filling
• 10-13 small plums
• Optional: sugar cubes or plum marmelade
• 
  
• Crust
• Butter
• 100 grams of breadcrumbs
• 2 tablespoons of sugar (I like to use brown sugar, but all work)

Instructions

1

For the dough wash the potatoes and boil in a pot with the skin still on for about 20-25min or until soft. You may wonder why I ask you to keep the skin on, but trust me, this keeps the starches inside better. Once workable, peel and smash.

2

Meanwhile combine, flour, semolina, sugar and butter into a large bowl. Add the potatoes and combine everyting, lastly add the egg and mix. Chill in the fridge covered for at least half an hour.

3

For the filling half and pit plums. You can place a cube of sugar or jam as a replacement in the center, I like to leave mine plain. Place the two halves back together.

4

Now we need to work with the finicky dough. Put flour in a small bowl. Then take off about two tablespoons of dough and dip this dough in the bowl with flour from both sides. Now place the plum on top and cover plum with dough, streching it all around. Roll briefly with your hands to make each dumpling round and even. Place on parchment paper until further use. You can freeze dumplings prepared like this. Freeze loosly on parchment paper for a few hours so that they don't stick, then transfer to an airtight container.

5

Bring a lot of water to a boil in a large pot. Be sure to reduce heat, it should be maximum on medium heat. Place a few dumplings inside and let them simmer for about 12 minutes. Uusually they will start to float once done. If using frozen dumplings, let simmer for at least 20 minutes. Continue as below Strain.

6

While the dumplings are simmering, melt some butter in a frying pan, then add breadcrumbs and sugar. While stirring, let breadcrumbs brown. As soon as your dumplings are done, transfer to breadcrumbs and make sure they are fully covered. Enjoy.