German Dumpling with Plum Zwetschgenknoedel

It can be served as a main dish or as a dessert. When I tried it for the first time, I was in Austria, Graz and I believe it’s a common meal for all German-speaking countries. Sweet dumpling and a sour plum is great comfort food for a cold day.



  1. If there is any liquid with the quark then pour it out and let quark to dry a little bit.
  2. Mix quark and half of the softened butter (about 65 g) and 3 tbsp of sugar. When it gets smooth add egg and lemon zest.
  3. In the mixture add flour, baking powder, salt and mix it until it looks like a dough.
  4. Put the dough in the refrigerator for about 1 hour.
  5. Heat a large pan with salted water and bring it to boil, then reduce heat to simmer.
  6. Cut out the pit of the plums, but do not cut plums in half, just cut a little bit just to take out the pit. Replace pit with a sugar cube and then press the plum’s sides together.
  7. Using 1/12 of your dough create a ball and press the ball flat on a table or any other surface. If the dough is sticky use some flour for your hands and surface. Then wrap the dough around your prepared plum and form a ball again.
  8. Put prepared dumplings in a hot water for about 15 to 25 min until it’s done. The only way to know if it is ready is to test one. The water shouldn’t boil because it can make the dough to fall apart.
  9. While the dumplings are simmering melt remaining butter in another pan and stir in bread crumbs. Heat and toast these crumbs. Add some sugar as well.
  10. When your dumplings are boiled drain them well, roll them in prepared, buttered crumbs and serve with cinnamon and sugar mixture. You can also serve with vanilla sauce or whipped cream.

Guten Appétit!

Check the newest recipes: