"zwetchen Dampfnudeln" (prune Dumplings) Recipe

History of Zwetchen Dampfnudeln:

Zwetchen Dampfnudeln, also known as Prune Dumplings, is a traditional German dish that originated in the regions of Bavaria and Swabia. This dish has a rich history that dates back to ancient times when yeast bread and dumplings were staple foods in German cuisine.

Traditionally, Zwetchen Dampfnudeln was prepared as a way to use up leftover bread dough. In the evening, a sponge was made with yeast for bread, and all the flour required to stiffen the dough for loaves of bread was added. The bread sponge was then left in a warm place overnight to rise.

In the morning, when the dough was being shaped into loaves, a pint of dough was set aside for making dumplings. This pint of dough was formed into small balls and placed on a well-floured bake board. They were then left in a warm place until doubled in size.

Meanwhile, dried prunes were soaked overnight in cold water and simmered in the morning to create plum stew. The plum juice was then heated, and the dumplings were dropped into a cook pot containing the stewed prunes along with a small quantity of water, sugar, and lemon peel if desired.

The dumplings were cooked for half an hour in a closely covered cook-pot, allowing them to absorb the flavors of the prunes and become light and fluffy. Once cooked, the dumplings were carefully turned out onto a warmed platter and served surrounded by the prune juice and prunes.

Fun facts about Zwetchen Dampfnudeln:

- Zwetchen Dampfnudeln is usually enjoyed as a main course rather than a dessert in Germany. It is often served for lunch or dinner.

- The name "Dampfnudeln" translates to "steamed noodles" in English, although they are not actually made with noodles.

- This dish is popular during the Christmas season in Germany and is often served as part of a festive holiday meal.

- The combination of soft and fluffy dumplings with sweet, stewed prunes creates a delicious contrast of flavors and textures.

- Zwetchen Dampfnudeln is a comforting and hearty dish, perfect for cold winter days.

Recipe for Zwetchen Dampfnudeln:

Ingredients:
- 1 pint (500 ml) bread dough (use your favorite bread dough recipe or buy pre-made dough)
- 1 cup dried prunes
- 1 cup water
- 1/4 cup sugar
- Lemon peel (optional)

Instructions:
1. The night before, soak the dried prunes in cold water and leave them overnight.

2. In the morning, drain the prunes and set them aside. Reserve the prune juice.

3. Prepare the bread dough according to your chosen recipe or instructions. Let it rise in a warm place overnight.

4. Once the dough has risen and you are ready to shape the loaves, set aside a pint (500 ml) of the dough for the dumplings.

5. Dust a bake board or clean surface with flour. Take the pint of dough and form it into small balls or dumplings.

6. Place the dumplings on the floured surface and let them rest in a warm place until they have doubled in size.

7. In a large cook pot, combine the soaked and drained prunes, water, sugar, and lemon peel (if desired). Heat the mixture until it simmers.

8. Once the prune juice is hot, carefully drop the dumplings into the cook pot. Make sure the dumplings are covered by the liquid mixture.

9. Cover the cook pot tightly with a lid and cook the dumplings for approximately 30 minutes on medium heat, or until the dumplings are cooked through and fluffy.

10. Once cooked, carefully transfer the dumplings to a warmed platter using a slotted spoon. Surround the dumplings with the prune juice and prunes.

11. Serve the Zwetchen Dampfnudeln as a main course, accompanied by a side dish or salad if desired. Enjoy the comforting flavors and textures of this traditional German dish.

Similar recipe dishes:

- Knoedel: Knoedel is another type of German dumpling made with bread or potato dough. They can be served as a savory side dish or filled with sweet fruit for a dessert.

- Marillenknödel: Marillenknödel is a popular Austrian variation of dumplings made with a sweet yeast dough and filled with whole apricots. They are often served with melted butter, powdered sugar, and cinnamon.

- Apple dumplings: Apple dumplings are a classic dessert in many cuisines, including American and British. They are made by enclosing seasoned and sweetened apple slices in a pastry dough, then baking until golden and tender.

- Plum Dumplings (Buchty na švestkovém pyré): This is a traditional Czech dish similar to Zwetchen Dampfnudeln. It consists of dough dumplings filled with a sweet plum filling and served with melted butter, breadcrumbs, and powdered sugar.

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