Try this Zwetschkenknodel? -- Plum? Dumpling recipe, or contribute your own.
Suggest a better descriptionHere is another very popular Viennese dish. This Plum Dumpling require raw plums, which we get only in summer. I do this dish with dry plums too, in which I soaked them during the night in Cheery liqueur,? To take the pit out, I make a cut long wise on the plum, and take the pit out, I keep it whole as much as possible, I put about 1/2 teas of sugar in each plum, and then continue as I will tell you in my very old recipe from Oma Ruth. But still, with fresh raw plums is the best. Source:??? From my mother with love & more ??????????????? Family recipe / Oma Ruth Lessing. Yields.? About 1 dozen, 6 - 8 serving. Potato Dough: Cook the potatoes? in salted water in their skin till they are done. Wash in cold water and peel.? While still hot. Mash them with the batter, add the egg, and salt.? Add about 2 cups or more flour . Start to mix till you get a firm dough that you can handle . Note: This dough you have to use immediately. With well floured hands , work potato dough into 3 inch thick roll. Cut into half inch slices, Roll each roll on a well floured board, as thin as you can get. Continue...... The Filling: You will need 12 Plums . Take out the pit and fill with 1/2 teas sugar. Continue..... Put each plum in center of dough, and wrap the plum in it, pinching all the edges closed. Roll the dumpling between your floured hands, until it is a smooth ball. Cook in boiling water for about 10 minutes, Drain and roll in buttered bread crumbs, Bread crumbs: In a big frying pan, melt the butter? , add all the ingredients and mix till all is well blended. When Dumpling are ready and drained. Roll then in the frying pan, by shaking the pan back and forth, so it covers all the dumpling. You should serve it immediately. But I some time prepare it, the last minute, and keep it loosely covered with aluminum foil in a lightly warm oven. Do not count your calories. Posted to JEWISH-FOOD digest by Zvi & Rina Perry
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 97 | ||
Calories from Fat: 7 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 123.1mg | 4 % | |
Potassium 223.5mg | 6 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 20.2g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 97
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