{"id":5049,"date":"2014-09-19T21:05:49","date_gmt":"2014-09-19T19:05:49","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5049"},"modified":"2014-09-19T21:46:20","modified_gmt":"2014-09-19T19:46:20","slug":"austrian-plum-dumpling-zwetschgenknoedl","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5049","title":{"rendered":"austrian plum dumpling \/\/ zwetschgenkn\u00f6del"},"content":{"rendered":"

\"zwetschgenkn\u00f6dl_klein\"<\/a><\/p>\n

i love kn\u00f6del! i love “speckkn\u00f6del”, “grammelkn\u00f6del”, “hascheekn\u00f6del” and also the sweet versions such\u00a0as “marillenkn\u00f6del” and “zwetschgenkn\u00f6del”. i always had them in austria and had no idea how easy it was to make them on your own.<\/p>\n

so this year\u00a0i turned the northern german plums into austrian “zwetschgenkn\u00f6del” for the first time and they have been\u00a0fantastic! juicy and sweet inside, so soft and crumbly outside. inside each dumpling hides one whole plum stuffed with a piece of sugar cube, surrounded by a fluffy potato dough and sugared breadcrumbs with brown butter. yummy.<\/p>\n

the recipe for the dumpling dough is by sarah wiener<\/em><\/a>. she writes it would\u00a0be good for four people, but i can tell you it will last for six very hungry ones.<\/p>\n

\"zwetschgenkn\u00f6dl2klein\"<\/a><\/p>\n

\u00a0800 g potatoes
\n275 g flour
\n1 tbsp butter
\n1 egg
\nsalt
\n12 plums
\n12 pieces of sugar cubes<\/p>\n

200 g bread crumbs
\n125 g butter
\n100 g sugar
\nicing sugar<\/p>\n

cook the unpeeled potatoes until tender. peel them and press through a potato press or mash them. allow to cool down before you add the butter, the egg and a pinch of salt. combine all the ingredients until you got a compact dough. if it is\u00a0still too sticky just add some more flour until it feels good. form a ball and allow to rest for ten to twenty minutes.<\/p>\n

in the meantime you can prepare the plums. wash them and remove the kernel without separating the two halves of the plum and put a sugar cube inside – instead of the kernel.<\/p>\n

now you can start to form the dumplings. therefore you will have two options. the first option is, taking a bit of the dough in your hand, press it until you have a palm of the hand sized piece, put a plum in the middle and form a dumpling around the plum. the second option is to roll out the whole dough, cut it into twelve equally sized pieces, set a plum on each piece and form dumplings around the plums. that advantage of the second option is that the dough around the plum will be equally thin on each side.<\/p>\n

bring a large pan of water to a boil. add a pinch of salt. add the dumplings and reduce the heat so that the dumplings will not cook but simmer. they will be done once\u00a0they start to swim on the surface and twist a bit. this will last about 15 minutes.<\/p>\n

in the meantime you can prepare the breadcrumbs. give the breadcrumbs, butter and sugar in a frying pan and roast over low heat until the breadcrumbs turn golden. be careful that the sugar does\u00a0not caramelize because it will not be\u00a0crumbly any more but turn into a bar.<\/p>\n

once\u00a0the dumplings are done, drain them\u00a0and pour the dumplings in the pan with the breadcrumbs. toss them in the breadcrumbs, only one by one\u00a0as\u00a0they need a bit of space in the pan to turn on each side – and if you put them all together, the breadcrumbs will absorb too much of the water and again turn into a sugar bar, instead of fluffy crumbs.<\/p>\n

place them on a serving plate and enjoy!<\/p>\n

********************<\/p>\n

800 g kartoffeln
\n275 g mehl
\n1 el butter
\n1 ei
\nsalz
\n12 zwetschgen
\n12 st\u00fcck w\u00fcrfelzucker<\/p>\n

200 g semmelbr\u00f6sel
\n125 g butter
\n100 g zucker
\npuderzucker<\/p>\n

die kartoffeln mit schale weich kochen. wenn sie gar sind sch\u00e4len und durch eine kartoffelpresse dr\u00fccken oder stampfen. etwas abk\u00fchlen lassen und dann die butter, das ei und eine prise salz dazu geben. alles gut miteinander mischen, bis ein kompakter teig entsteht. sollte er noch zu klebrig sein, einfach etwas mehr mehl hinzu f\u00fcgen. den teig zu einer kugel formen und zehn bis zwanzig minuten ruhen lassen.<\/p>\n

in der zwischenzeit k\u00f6nnen die zwetschgen vorbereitet werden. waschen und die kerne entfernen, ohne jeweils die beiden h\u00e4lften der zwetschge zu trennen und ein st\u00fcck zucker an die stelle des kerns stecken.<\/p>\n

f\u00fcr’s kn\u00f6del formen gibt es zwei optionen. die erste option ist, etwas teig in die hand nehmen, auf der handfl\u00e4che platt dr\u00fccken, eine zwetschge in die mitte legen und den kn\u00f6del herum formen. die zweite option ist, den gesamten teig ausrollen, 12 gleich gro\u00dfe quadrate schneiden, auf jedes quadrat eine zwetschge legen und jeweils einen kn\u00f6del formen. der vorteil der zweiten option ist, dass der teig rund um die zwetschge herum gleich d\u00fcnn sein wird.<\/p>\n

einen gro\u00dfen topf wasser zum kochen bringen und eine prise salz hinzu f\u00fcgen. die kn\u00f6del dazu geben und die hitze reduzieren, das wasser darf nur noch simmern. sie sind fertig, wenn sie an die wasseroberfl\u00e4che steigen und sich zu drehen beginnen. das dauert etwa 15 minuten.<\/p>\n

in der zwischenzeit k\u00f6nnen die br\u00f6sel vorbereitet werden. semmelbr\u00f6sel, butter und zucker in eine pfanne geben und bei geringer hitze goldbraun r\u00f6sten. hier muss man aufpassen damit der zucker nicht karamellisiert, dann klumpen die br\u00f6sel.<\/p>\n

wenn die kn\u00f6del fertig sind, abgie\u00dfen, abtropfen lassen und die kn\u00f6dl in den br\u00f6seln w\u00e4lzen, jedoch nicht alle auf einmal, sondern nacheinander, damit sie genug platz haben und von allen seiten mit br\u00f6seln bedeckt sind. alle kn\u00f6del auf einmal w\u00fcrden zu viel wasser abgeben und auch dadurch w\u00fcrden die br\u00f6sel wieder klumpen.<\/p>\n

auf einer servierplatte anrichten und genie\u00dfen!<\/p>\n","protected":false},"excerpt":{"rendered":"

i love kn\u00f6del! i love “speckkn\u00f6del”, “grammelkn\u00f6del”, “hascheekn\u00f6del” and also the sweet versions such\u00a0as “marillenkn\u00f6del” and “zwetschgenkn\u00f6del”. i always had them in austria and had no idea how easy it was to make them on your own.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,11],"tags":[147,109],"class_list":["post-5049","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-summer","tag-plums","tag-sweets","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5049","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5049"}],"version-history":[{"count":18,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5049\/revisions"}],"predecessor-version":[{"id":5080,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5049\/revisions\/5080"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5049"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5049"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5049"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}