Tag Archive for: Zwetschgenknödel

German Plum Potato Dumplings

German Plum Potato Dumplings

German Plum Potato Dumplings – Kartoffel Zwetschgenknödel

German Plum Potato Dumplings are called Zwetschgenknoedel. There are two types of Plum Dumplings. One is made with a potato dough the other type is made with yeast dough.


  • 1 kg (2.2 lb.) of potatoes
  • pinch of salt
  • 200 g (7.05 ounces) of all-purpose flour
  • 2 eggs XL
  • about 250 g (8.8 ounces) of Italian plums/prunes
  • sugar cubes

Ingredients for browning the Plum Dumplings:

  • 100 g (3.5 ounces) of butter
  • 1 cup of breadcrumbs

Ingredients for sweetening the Plum Dumplings:

  • 3 tablespoons of sugar
  • ½ tablespoon of cinnamon


  • powdered sugar

Preparation of Plum Dumplings:

Boil unpeeled potatoes for about 16-18 minutes. Drain them in a colander and rinse under cold water. Peel the potatoes and press them through a potato press while they are still warm.

Add salt, flour and eggs to the potatoes and mix all the ingredients together. Let the dough stand for about 10 minutes. If the dough is still sticky, add some more flour to it. The amount of flour depends on the type of potatoes used. Wash the plums and remove the pits with a cherry pitter. Place a sugar cube in the hole in the plum where the pit was. 

Preparation of German Plum Potato Dumplings                     IMG_6192

Portion the dough evenly with a tablespoon and place a plum in the middle of each piece of dough. Wet your hands and form dumplings, making sure the plum is completely wrapped in the dough. (Keep a bowl with cold water next to you to wet your hands when needed.)

Filling German plum potato dumplings                     IMG_6216

Bring a pot of water with a pinch of salt to a boil. Place the Plum Dumplings in the boiling water and let them simmer (water should agitate slightly) on low heat for about 10 minutes until the dumplings come float on the surface. Drain the dumplings  in a colander.

For browning, melt the butter in a saucepan. Sauté the breadcrumbs slowly in the butter until golden brown. Roll the German Plum Potato Dumplings in the breadcrumbs until they are completely covered with crumbs.

frying German plum potato dumplings

For sweetening, mix the sugar with the cinnamon and sprinkle it over the dumplings. Or, you can just use powdered sugar. The German Plum Potato Dumplings are delicious accompanied by  vanilla ice cream, vanilla sauce, or Oma’s homemade Apple Sauce. To try the Kaiserschmarrn Recipe click here, the Traditional Plum Dumplings click here, and the Traditional Bread Patties Recipe click here.

Serving German Plum Potato Dumplings