Recipe Details

Summary

Name: Zwetschgenknodel

Category: Germany

3 medium potatoes, boiled the previous day, peeled

1 tablespoon butter

2 egg yolks

pinch of salt

2−3 heaping tablespoons flour

1 1/4 lbs. damson plums (sometimes called prune−plums)

1 sugar cube for each plum

Toppings:

melted butter

1/4 cup bread crumbs

3 tablespoons sugar

1 teaspoon ground cinnamon

Wash the plums, wipe dry, remove stomes, and insert a sugar cube into

the center of each plum. Smash the boiled potatoes and mix with the

cool melted butter, egg yolks, and salt, then add as much flour as it

takes to produce a slightly adhesive dough. Note that less flour you

use the better they will turn out. Keep your hand cool, take enough

dough to cover the plums with 1/4−1/2 inch thickness; carefully press

the edges together. Drop into boiling water and simmer until they

start to float.

Serve with melted butter, and sprinkle sugar, cinnamon, or a

combination of both on it. Or serve with breadcrumbs, browned in butter.