Germany — Zwetschgenknodel
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
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
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