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Plum Dumplings (Zwetschgenknödel)


I have the fondest memories of Sunday dinners at my Hungarian grandmother’s house in Buffalo, NY.  She would make these wonderful dumplings and I couldn’t get enough of them.  Although considered a “sweet”, they also can be served as a main course.  She and I shared a sweet tooth – I remember raiding her “sweets” drawer every Sunday as well, the middle drawer in the old kitchen nearest the dining room entrance.



2 medium Yukon Golf or similar yellow potatoes (enough to make 2 cups mashed potatoes)
3 cups flour
4 T sugar
2 eggs, beaten
1 tsp Salt
4 T butter, melted
46 black (purple) plums (depending on size)
1/2 c bread crumbs
melted butter to dampen
cinnamon and sugar to sprinkle inside plums and on dumplings



Cook, peel, and mash potatoes.  Turn out on a floured board and allow to cool completely.
Remove pits from plums, leaving whole fruit intact if the plums are small.  If the plums are large, cut them in half.  Sprinkle the insides with cinnamon and sugar.
Place two cups of the mashed potatoes to a large shallow bowl .  Add flour, sugar, eggs, salt and melted butter.  Mix all this and knead to form a pliable dough.  If the dough is too sticky, pat with flour.
Pinch a palm sized portion of dough off, and press it flat.  Place the plum in the center and fold the dough around the fruit, making a dumpling.
Cook in slightly salted water  approx 8 minutes, or until dumplings float to the top. Cook in batches so as not to overcrowd.  Remove with slotted spoon.
Optional:  Mix crisp bread crumbs with melted butter.  Roll finished dumplings in this and sprinkle with cinnamon and sugar.




The plums I bought were too large to use whole, so I cut them in half when I pitted them, and this worked fine once I got the dough wrapped around the half piece of fruit.

It is better to use potatoes that have moisture in them, so don’t use Russet potatoes.   Do make sure to let the potatoes cool completely and do make sure to skin the potatoes before mashing.  If you prefer to cut or dice the raw potatoes before cooking, that is just fine and speeds up the cooking process.



Head Cook

 I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.