Plum Knoedel (hungarian) Recipe

Plum Knoedel, also known as Plum Dumplings, is a traditional Hungarian dish that combines the sweetness of plums with fluffy potato dough. This delightful recipe dates back several centuries and has been enjoyed by generations of Hungarian families. Plum Knoedel is often served as a dessert or a sweet main course.

Fun Facts:
- Plum Knoedel is believed to have originated in Germany and later made its way to Hungary.
- This dish is also popular in neighboring countries such as Austria and Slovakia, with each region adding their own unique twist to the recipe.
- Hungarian cuisine is rich in diverse flavors and influences, thanks to its history of cultural exchange with neighboring countries and conquerors throughout the centuries.

Now, let's dive into the recipe and learn how to make this mouthwatering Hungarian delicacy!

- Potatoes (about 4-5 medium-sized)
- 1 egg yolk
- Salt (to taste)
- Flour (enough to make a soft dough)
- German plums (pits removed)
- Sugar (to taste)
- Cinnamon (to taste)
- Bread crumbs (for serving)
- Butter or schmalz (clarified butter) for browning the bread crumbs


1. Start by boiling the potatoes. Peel and chop them into small pieces to cook faster. Place them in a pot of salted boiling water and cook until tender.

2. Once the potatoes are cooked, drain them and let them cool slightly. Mash the potatoes using a potato masher or fork until they are smooth and lump-free.

3. In a large mixing bowl, combine the mashed potatoes with the egg yolk and a pinch of salt. Mix well until the egg yolk is fully incorporated.

4. Gradually add flour to the potato mixture, a little at a time, while kneading with your hands. The amount of flour needed may vary based on the moisture content of the potatoes. The dough should be soft enough to hold the impress of your finger.

5. Dust your working surface with flour and transfer the dough onto it. Roll out the dough into a thin sheet using a rolling pin.

6. Using a knife or a pastry cutter, cut the rolled dough into four-cornered pieces, approximately 3-4 inches in size.

7. Take a German plum and remove the pit. In a small bowl, mix sugar and cinnamon to create a sweet filling. Place a small amount of this sugar-cinnamon mixture in place of the plum pit.

8. Carefully fold the corners of each dough square over the plum, sealing the filling inside. Roll the dough square into a round dumpling shape, ensuring that the plum is fully enclosed.

9. In a large pot, bring salted water to a boil. Gently place the plum dumplings into the boiling water and let them cook covered for about six to eight minutes, or until they float to the surface.

10. Once the plum dumplings are cooked, remove them from the water using a slotted spoon and transfer them to a serving dish.

11. In a separate pan, melt butter or schmalz over medium heat. Add bread crumbs to the pan and toast them until they turn golden brown and become fragrant.

12. Sprinkle the toasted bread crumbs over the plum dumplings, fully coating them with the crunchy topping.

Plum Knoedel is now ready to be served! The combination of the sweet plums, fluffy potato dough, and buttery, golden bread crumbs creates a delightful contrast of flavors and textures.

Similar Recipe Dishes:
If you enjoyed Plum Knoedel, you might also like the following dishes:
- Austrian Germknödel: A variant of Plum Knoedel that originated in Austria. It features a large yeast dough dumpling filled with plum jam and served with vanilla sauce and melted butter.
- Slovak Bryndzové Halušky: This dish consists of small potato dumplings served with sheep cheese (bryndza) sauce and topped with fried bacon.
- Czech Bramboráky: Potato pancakes made with grated potatoes, flour, and eggs. They are often served with sour cream or applesauce.

These dishes offer unique variations on the traditional Plum Knoedel, showcasing the culinary diversity of the Central European region.

Enjoy your homemade Plum Knoedel and savor the traditional flavors of Hungary!



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