🇩🇪 Germany · Dessert
Zwetschgenknödel (Plum Dumplings)
By eatmundo · July 6, 2026
Zwetschgenknödel are delightful German plum dumplings, a beloved sweet treat or light main course, especially in Bavaria and Austria. Soft potato dough encases fresh, juicy plums, which are then boiled and tossed in golden, buttery cinnamon breadcrumbs.
Ingredients
check them off as you prepareHow to Make It
- 1
First, boil 250g of floury potatoes in their skins until very tender, approximately 20-25 minutes. Once cooked, peel them immediately while still warm, then press them through a potato ricer or mash thoroughly until absolutely smooth. Allow the mashed potatoes to cool completely, ideally for at least 30 minutes, to ensure the dough isn't too sticky.
- 2
In a large bowl, combine the cooled mashed potatoes with 100g all-purpose flour, 50g fine semolina, 1 medium egg, and a generous pinch of salt. Mix gently with your hands until a cohesive, soft dough forms. It should be pliable but not overly sticky; avoid overmixing as this can make the dumplings tough.
- 3
Wash 500g of fresh plums and carefully pit them. Depending on their size, you can use whole plums or halve larger ones. Some prefer to stuff the pit cavity with a small sugar cube or a sprinkle of cinnamon sugar for extra sweetness.
- 4
Take about 2 tablespoons of the potato dough, flatten it lightly in your palm to form a disc. Place one prepared plum (or half plum) in the center. Carefully wrap the dough around the plum, ensuring it's completely sealed and form a smooth, round dumpling. Repeat this process until all plums are enclosed in dough.
- 5
Bring a large pot of lightly salted water to a gentle simmer (not a rolling boil). Carefully place the dumplings into the simmering water. Do not overcrowd the pot; cook in batches if necessary, about 4-5 dumplings at a time. The water should barely bubble.
- 6
Cook the plum dumplings for 10-15 minutes. They are ready when they float to the surface and are cooked through; they should feel light and slightly swollen. Gently remove them from the water with a slotted spoon and let them drain briefly on a plate.
- 7
While the dumplings are cooking, prepare the breadcrumb coating. Melt 50g of butter in a large frying pan over medium heat. Add 100g of breadcrumbs and toast them, stirring frequently, until they are beautifully golden brown and fragrant, which usually takes about 5-7 minutes. Watch them carefully, as they can burn quickly.
- 8
Remove the pan from the heat and stir in 2 tablespoons of sugar and 1 teaspoon of ground cinnamon into the toasted breadcrumbs. This creates a sweet, aromatic coating. Gently add the warm, drained plum dumplings to the pan and toss them in the cinnamon-sugar breadcrumb mixture until they are evenly coated on all sides.
- 9
Serve the Zwetschgenknödel immediately while they are warm, perhaps with an extra dusting of cinnamon sugar or a dollop of vanilla sauce or sour cream for a refreshing contrast. They are a true taste of German comfort.
Frequently Asked Questions
Which type of potatoes are best for Zwetschgenknödel dough, and why?+
Use floury (starchy) potatoes like Russets or Bintje, as they yield a drier, fluffier mash that's easier to work into a light, tender dumpling dough. Waxy potatoes can make the dough gluey.
What kind of plums should I use for Zwetschgenknödel, and how should they be prepared?+
Traditional Zwetschgen (Italian prune plums) are ideal; choose firm, ripe plums. Pit them by slicing along one side, leaving them largely intact, then stuff each with a small sugar cube or a pinch of cinnamon sugar before encasing in dough.
How long should Zwetschgenknödel be boiled, and how do I know they are perfectly cooked?+
Gently boil them for about 10-15 minutes, or until they float to the surface and are cooked through. A test dumpling can be cooked first to check for doneness and ensure the dough holds together.
What's a common issue with the Zwetschgenknödel dough, and how can I prevent it from being too sticky or falling apart?+
A common issue is dough that's too sticky or too dry; ensure your cooked potatoes are well-drained and mashed. If too sticky, add a little more flour and semolina; if too dry and crumbly, add a tiny bit of beaten egg or melted butter, but avoid overworking.
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