German Plaumenknoedel (German Plum Dumplings)

by Barbara
(Nogales, Arizona, USA)

I had these in Trier Germany at the Christmas Market 20 years ago. Its a hot dumpling filled with cherry pie filling and its covered with a vanilla sauce. I can't remember the name to do a recipe search online. I'd appreciate anyone that may know the name or have the recipe for this incredible dessert.

Thank you much:)

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Nov 04, 2020
by: Anonymous

I believe to know exactly what recipe you are looking for, it is called a Reisen Germknödel.

Here is the link to the recipe if anyone is still looking. I know I'm about 9 years late :-)

Apr 24, 2014
by: Sue

I read some of the recipes listed. My grandmother, who was born in Austria, used to make what we knew as Plaumenknoedel. It was made with a large purple plum wrapped in riced potato, flour and egg mixture. I believe she fried this wrapped plum/potato in a mixture of sweetened breadcrumbs in a pan with butter. I was very young when she made these, but all I can tell you is that they were addicting. Does anyone out there have a recipe like that? I'd love to have it. Thanks, Sue

Apr 03, 2011
German Plum Dumplings
by: Sarah

Hi Barbara,

I think the recipe you are looking for is German Plaumenknoedel. Also known as Zwetschenknoedel here in Bavaria. I normally serve mine with vanilla sauce or melted butter and then sprinkling the dumplings with vanilla sugar. In the UK the plums are called Damsons and in the USA Italien prunes.

To make them you will need:

1/2 cube (~20g) of fresh yeast

125ml lukewarm milk

250g all-purpose flour

pinch of salt

3 tbsp sugar

1 egg yolk

25g melted butter

about 12 Zwetschgen (plums) stones removed!

about 12 sugar cubes/extra cinnamon or vanilla sugar (for the filling & to serve)

To make yeast dough: Sieve the flour into a bowl and make a hollow in the center. Pour the lukewarm milk into the well and add the crumbled yeast. Stir carefully. Cover the bowl with a kitchen cloth and let the mix rise for about 15 minutes. Bubbles will appear on the surface.

Next add the rest of the remaining ingredients (egg yolk,sugar, pinch of salt, lukewarm melted butter) and knead well. You can do this by hand or with a hand mixer. If the mixture is too sticky add a little flour. Let it rise again in a warm place for at least 30 minutes. Make sure it is covered!

Wash and slice the plums on one side only to remove the stone. Don't cut them into separate halves! Set to one side.

For the next part you will need a clean, kitchen cloth. Choose an old one! Boil it for 5-10 minutes in simmering water to get rid of any washing detergent. Rinse in cold water and squeez out the excess water.

Fill a large pot with about 1/3 of water. Attach the kitchen cloth with Now attach the kitchen cloth to the pot with knots. Make sure that the bottom of the cloth is not touching the water. Brush the cloth with a little melted butter to prevent the dumplings from sticking to the cloth as they steam.

Knead dough briefly and place on a floured board. Cut into 12 equal pieces and form little discs. Place one plum on top of each disc and fill each with a sugar cube. Use half a teaspoon if using vanilla sugar and then surround the plum with the dough. Make sure that the plum is completely by the dough otherwise plum juice may escape!

Bring water to the boil. Once boiled place a few of the dumplings inside the kitchen cloth side by side. Close the lid and let the water simmer for 10 to 15 minutes. The steam will cook your dumplings.

Once cooked separate them and arrange on a plate. Sprinkle over some cinnamon or vanilla sugar. I normally serve mine with vanilla sugar but you can also serve with melted butter.

Enjoy them!

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Zachary - USA
Tremendous website. I lived in Germany for almost 14 years. Your recipes have me excited about getting back into German cooking. Thanks so much!