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Zwetschgenknödel (plum dumplings)

This is a traditional dish in Austria. I adore those dumplings! They might look daunting to make, but are really easy. 

Zwetschgenknödel (plum dumplings)

This is a traditional dish in Austria - we eat it not just for dessert, but often as a main dish as well.

Preparation and cooking: about 50 minutes

Serves 5


  • 5 Plums

  • 1/2 kg potatoes

  • 120 g unbleached organic flour

  • 30 g semolina

  • 1 egg

  • 30 g butter

  • Salt

  • 3 tbsp butter

  • 1/2 cup bread crumbs

  • 3 tbsp cane sugar


  • Boil the potatoes, peel and squash.

  • Add the flour, semolina, egg, butter and salt to the potatoes and work it into a dough with your hands while the potatoes are still hot.

  • Divide the dough into 5 pieces and wrap the dough around each plum (without the pip).

  • Bring a big pot with lightly salted water to the boil and gently put the dumplings in – cook for 10 minutes.

  • While the dumplings are cooking away, mix the 3 tbsp of butter with the bread crumbs and the sugar in a pot for a few minutes.

  • When the dumplings are cooked lift them out of the water with a slotted spoon and roll in the bread crumb mix until fully coated.

Nutrition (per serve):

Calories 449; Fat 13.4 g; Sat.Fat 7.86 g; Carbs 71.28 g; Fiber 4.4 g; Sugar 11.5 g; Protein 9.58 g

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