Plum Dumplings (Zwetschgenknödel)
These vegan plum dumplings are simmered in a soft potato dough and covered in crispy bread crumbs. Serve as lunch or dessert.
Zutaten
- 450 g starchy potatoes
- 130 g flour (1 cup + 1 tbsp)
- 2 tbsp sugar
- 30 g semolina (3 tbsp)
- 1 tsp lemon peel
- oil for shaping the dumplings
- 130 g margarine, divided (½ cup + 1 tbsp)
- 100 g bread crumbs (2 ¼ cups)
- 7 Italian plums
- 7 pieces rock candy (optional), or sugar cubes
Anleitungen
- Wash the plums and cut them halfway to remove the pits. Set aside.
- Place the potatoes in a large pot with water and boil for 20 minutes, until tender.
- Immediately peel the hot potatoes and place in a bowl.
- Mash with the potato masher or a fork.
- Add 30 g (2 tbsp) margarine and make sure the potatoes are mashed very finely.
- Add semolina, flour, sugar and lemon peel. Mix with your hands until you have a soft and slightly sticky dough.
- Bring 2 litres of water to a boil in a large pot.
- Divide the dough into 7 equally sized pieces.
- Place a little bit of oil in your hands to help shaping the dumplings and keep the dough from sticking.
- Place a piece of sugar in each plum.
- Shape one piece of dough into a disk and fold the dough around the plums.
- Place in boiling water, reduce temperature and simmer for about 10 minutes.
- Add remaining margarine to a pan and melt. Add bread crumbs and toast for a few minutes.
- Roll the dumplings in the breadcrumb mixture and serve topped with powdered sugar.