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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.
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Dessert, Main Course
Cuisine Austrian, German
Servings 7 dumplings
Calories 379 kcal


  • 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


  • 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.