ZWETSCHGENKNODEL – PLUM DUMPLINGS

7 Oct

Romanesco

ZWETSCHGENKNODEL   —  Z-wetsch-gen-kn-del  , yes that certainly is a mouthful for all of our non-Austrian  friends

Where is Austria anyway ?

Well  ,  it’s right here

    

Her are some Famous People from Austria

  Ludwig van Beethoven 

Wolfgang Mozart

Wolfgang Mozart

Ludwig van Beethoven

Arnold Schwarzenegger

    Hedy Lamarr

Hedy Lamarr

and my Gramma
  Anna 85th birthday-1
Grossmutter ,    that’s my Mom behind her
    

  Okay, So this is a treat from when I was a little boy and used to help my Gramma make these Plum dumplings. Gramma learned to make these from here Mother back in Austria when she was a little girl.  And now I am teaching my granddaughter how to make them . Pretty cool , uh ?

The big deal about these is the potato dumpling ( and it is what makes this Austrian  – the Germans use flour ) This is a treat made by all Austrians in the fall when the  plums are ripe.

.

Markus Mainka

The fruit is a freestone drupe . . It is less round than other plums, its ends are more pointed and the groove is less pronounced

 

The red-brown wood is used in fine cabinetry. . The fruit, which ripens in August and September in the Northern Hemisphere, is a popular seasonal table fruit. Zwetschgen hold their form well at oven temperatures and are much used in baking for example in tarts such as quetschentaart and zwetschgenkuchen .       Fermented zwetschgen are distilled to make  eaux de vie : zwetschgenwasser or zwetsch (in Austria, Germany, and Switzerland.)

That should be about everything you ever wanted to know about these plums .

If you made this last year , pay attention I have tweaked it up a little……..

Start a big pot of water to boil

The  Dough :

2 large potatoes

2 1/2 cup flour

1 egg

2 tbsp. butter

1/2 tsp salt

1 tsp sugar

The Filling:

12 plums – cut in half . Remove pit, ( make sure you don’t leave any of the PIT SLIVERS in the fruit . it really messes up the fine enjoyment you get eating these.)

then  pour 1 tsp sugar into each cavity left by the pit

 

Topping:

1/4 cup butter

1 cup plain bread crumbs

3 tbsp. powdered sugar

1 tsp cinnamon

2 tsp sugar

Cook the potatoes in salted water until soft ( a fork easily slides in and out. )

While potatoes are cooking:

Melt butter in a frying pan. Add all crumbs  , powdered sugar and cinnamon, and sugar   . Mix well and toast until just starts to turn color .

STIR STIR  STIR

Rinse   Potatoes  in cold water and peel,

Mash them up  with butter , egg , and salt  , . add 2 cups flour mix until you get a soft  dough .  Might need alittle more flour  ( adding alittle flour at a time ) until  you can roll it out  out

Work dough into a 3″ thick roll

Cut into   { 12 }  1/2″ pieces

Roll out each piece , one at atime  .

Put the plum halves back together

Take 1 plum and wrap dough around it . Pinching to make sure the edges are closed tight  ( might need to use a little water as a { GLUE } )

Roll dumpling in your floured hand to make a smooth ball.

Cook a few at a time in boiling water for about 10 minutes. Should be floating

.Remove with a slotted spoon and roll in breadcrumbs.

These are really good at room temp but you can nuke them for 30 sec  and you can serve them with a dollop of sour cream too!

Eat and Enjoy !

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