I think plum dumplings are even better than eating a ripe Italian plum on its own. Each Zwetschgenknödel (as we call them in German) is filled with cinnamon sugar, wrapped in a moist quark dough, boiled, and finished off with a sweet breadcrumb crust.
When you bite into one, you are taken through different stages: the crunch of the sweet breadcrumb coating, then the soft light dough underneath, and finally the sweet, almost tart plum in the middle with a hint of cinnamon. It's a real culinary experience, believe me, and totally worth the effort.
Plums are always a culinary highlight in our house because harvest season always arrives just before summer ends. The kids are back to school, the days are getting shorter, and we slowly settle back into a daily routine. This is when I start making my German Plum Cake, Plum Butter, and these dumplings.
Unlike the potato-based versions you'll find in some other Central European kitchens, my family's recipe uses a soft quark dough, which gives the dumplings a lighter, more delicate bite. Since quark can be hard to find in the US, I've also included a cream cheese and Greek yogurt substitute that works just as well.
FAQ
Zwetschgenknödel are German plum dumplings made by wrapping destoned whole plums in dough, usually quark, potato, or yeast dough, and boiling them in water. The plums, usually the Italian plum variety, are coated in dough, shaped into balls, and cooked in hot water until tender. Dumplings made with choux pastry are also common.
Plum dumplings are a specialty of Austria, Hungary, Poland, the Czech Republic (Bohemia), and southern Germany. You'll also find them in Romania, the Balkans, and Slovakia. As history has shifted the borders of those regions over time, no single country can claim the dish as its own.
The most common German name is Zwetschgenknödel, from "Zwetschge" (Italian plum) and "Knödel" (dumpling). You may also see "Pflaumenknödel" or "Pflaumenklöße," using alternate German words for plum and dumpling. No matter which name you use, they all refer to the same tasty dish. As an English speaker, you'd pronounce Zwetschgenknödel as "TS-VETCH-EN-KNUR-DEL."
What are plum dumplings called in German?
There are several different terms that describe this dish in Germany. Probably the most common name for this is Zwetschgenknödel.
"Zwetschge" is the German name to for the Italian plums. "Knödel" means dumpling.
However, another term for plum is "Pflaume". This word encompasses many plum varieties. So, you might hear the term "Pflaumenknödel" to describe this dumpling.
To make matters even more confusing, another word for dumpling in German is "Klöße". So, you might also come across the term "Pflaumenklöße."
No matter what you call these plum dough balls: Zwetschgenknödel, Pflaumenknödel, or Pflaumenklöße - I can guarantee that these are super tasty.
Ingredients You'll Need
For the detailed instructions and exact measurements, please jump to the printable recipe card
For the dough, you'll need butter, sugar, salt, and an egg, plus quark (or a cream cheese and Greek yogurt substitute if you can't find quark, which may be the case in the US) and flour to bring it together. The filling is simple: whole destoned Italian prune plums (or another plum variety you like), plus cinnamon and sugar for that warm spiced center. To finish, you'll toast breadcrumbs in butter and sugar until golden, giving the dumplings their signature crispy coating.
How to make GERMAN Plum Dumplings (Step by Step)
- Making the dough: Whisk butter, sugar, and salt until creamy, then mix in the egg and quark (or cream cheese and Greek yogurt). Add the flour and combine into a soft, slightly sticky dough. Chill for 30 minutes.
- Filling the dumplings: Mix cinnamon and sugar, then stuff a pitted plum with the mixture. Flatten a portion of dough, wrap it around the plum, and seal the seams well. Repeat until all the plums are wrapped, then let the dumplings rest for 30 minutes.
- 3. Cooking the dumplings: Simmer the dumplings in gently salted water for about 10 minutes, until they float and the dough is cooked through.
- Coating in breadcrumbs: Toast breadcrumbs in butter and sugar until golden, then roll the warm dumplings in the mixture until fully coated. Serve right away.
Recipe Variations
- Swap the fruit: Use the same dough with strawberries, blueberries, or apricots instead of plums, depending on the season. Apricot dumplings are called "Marillenknödel" in Austria and Germany and are also very popular.
- Change up the filling: Instead of cinnamon and sugar, try a sugar cube, a small ball of marzipan, or nougat tucked inside each plum.
- Skip the breadcrumbs: Serve the dumplings with hot, liquid butter and cinnamon sugar instead of a breadcrumb coating.
- Try poppy seeds: Melt 3 tablespoons of butter, mix in 4 tablespoons of ground poppy seeds, and coat the dumplings in the mixture for a popular alternative topping.
Want to save this recipe?
Share your email below & we'll send it to you! Plus you’ll get new German recipes from me every week!
What to serve with plum dumplings?
You can serve this dish as a hearty dessert or a sweet lunch. Some like to serve it as a sweet snack in the afternoon instead of cake.
There are a variety of condiments that go well with these sweet dough balls. Sauces or fruit compote complement the crispy, doughy texture of the Knödel.
Here are some suggestions:
- Vanilla Sauce - see recipe
- Vanilla Pudding- see recipe
- Browned Butter
- Vanilla Ice Cream
- Sprinkled with cinnamon and sugar
- Cherry sauce
I prep in advance
If you want to make this dish in advance, I suggest making the dough and storing it in the fridge overnight. Then simply fill the dumplings and cook them on the day you plan to serve them.
Another piece of advice would be to fully prepare the dumplings and then store them on a floured plate overnight. Make sure you cover the dumplings with cling film.
Storage
You can freeze the plum dumplings before cooking them. You can place them frozen in the simmering water, but add 5 minutes to the cooking time. Then coat the balls in breadcrumbs and serve.
More German Autumn Dishes
Have you made this recipe?
I'd love to hear how it turned out! Leave a rating and comment below.
You'll help fellow readers enjoy it too and help me spread the word about German cuisine. - Marita x
Recipe
Zwetschgenknödel (German Plum Dumplings)
Ingredients
For the dough
- ½ cup (120 g) butter at room temperature
- 2 tablespoon (2 tablespoon) granulated sugar
- 1 cup (250 g) quark or use ½ cup (125 gr) cream cheese and ½ cup (125 gr) Greek Yogurt (10% fat) instead *see notes
- 1 cup (150 g) all purpose flour
For the filling
- ¼ cup (50 g) granulated sugar for filling
- 2 teaspoon (2 teaspoon) ground cinnamon
- 12 (12) Italian Prune Plums or another plum variety (10-15 depending on size)
For the Bread Crumb Coat
- 1 cup (100 g) bread crumbs
- 2 tablespoon (2 tablespoon) butter
- 2 tablespoon (2 tablespoon) granulated sugar
Instructions
Make the Dough
- Using a stand or hand mixer, whisk together the butter, sugar, and salt until creamy. Carefully mix in the egg and either the quark or the cream cheese and Greek yogurt mixture if you don't have quark.½ cup butter, 2 tbsp granulated sugar , 1 cup quark
- Add the flour to the bowl and combine into a homogeneous dough. The dough will be soft and a little sticky; that's normal. Don't be tempted to add extra flour or it will turn out dry and hard.1 cup all purpose flour
- Cover the bowl with a clean tea towel and place it in the fridge to rest for 30 minutes for the gluten to activate.
- While the dough rests, combine the sugar and cinnamon in a small bowl and mix well.
Prepare and assemble the plums
- While the dough rests, combine the sugar and cinnamon in a small bowl and mix well.
- Wash the plums. Make a lengthwise incision on one side of each plum and remove the stone. Fill the core of each plum with a teaspoon of the cinnamon sugar mixture and set aside.12 Italian Prune Plums , ¼ cup granulated sugar , 2 tsp ground cinnamon (affiliate link), 2 tbsp granulated sugar
- Remove the dough from the fridge and divide it into portions to match your number of plums. Since the dough is soft and sticky, it helps to work with damp hands. Flatten a portion of dough, place a filled plum in the center, and wrap the dough around it, sealing the seams well so they don't open in the water. Repeat with the remaining dough and plums.
- Leave the wrapped dumplings to rest on a plate at room temperature.
- Heat water with ½ teaspoon of salt in a large pot. Once boiling, reduce the heat so it's just simmering, not boiling hard. Add the dumplings and simmer, working in batches if needed depending on the size of your pot.
The Bread Crumb Coat
- While the dumplings simmer, melt the butter in a frying pan. Add the sugar and breadcrumbs, and fry, stirring often, until golden brown. Remove from the heat.2 tbsp granulated sugar , 2 tbsp butter, 1 cup bread crumbs
- Once the dumplings are cooked, remove them with a slotted spoon and add them straight to the pan with the toasted breadcrumbs, rolling them around until fully coated. Serve warm.
Notes
What to serve with plum dumplings?
There are a variety of condiments that go well with these sweet dough balls. Sauces or fruit compote compliment the crispy, doughy texture of the knödel. Here are some suggestions:- Vanilla Sauce - see recipe
- Vanilla Pudding- see recipe
- Vanilla Ice Cream
- Plum Sauce
- Sprinkled with cinnamon and sugar
- Cherry sauce
Can I prepare this dish in advance?
If you want to make this dish in advance, I suggest making the dough and store it in the fridge overnight. Then simply fill the dumplings and cook them on the day it is served. Another piece of advice would be to fully prepare the dumplings and then store them on a floured plate overnight. Make sure you cover the dumplings with cling film.Can you freeze Plum Dumplings?
You can freeze the plum dumplings before cooking them. You can place them frozen in the simmering water, but up the cooking time by 5 minutes. Then coat the balls with breadcrumbs and serve.Want to save this recipe?
Share your email below & we'll send it to you! Plus you'll get new German recipes from me every week!
Nutrition
Made this recipe?Drop a ⭐ rating and a quick comment below. I personally read and reply to every review!
Rebecca - Glutarama says
Well I have never heard of plum dumplings before what a lovely sounding treat. Perfect for this time of year when all the plumbs are in season.
Carrie Carvalho says
These look so delicious – perfect Autumn treat with the plums and cinnamon. I can’t wait to try them with some vanilla ice cream!
Marita says
Thanks hope you will enjoy them x
Janice says
Wow, these dumplings look amazing, what a great surprise to cut into them and find a whole plum!
Marita says
Yes the plum in the middle is the best bit 🙂
Corina Blum says
They sound delicious! I love plums at the moment and would love to try this recipe although the rest of my family are not keen on plums so I'd probably have to eat the whole lot!
Marita says
That would not be too bad, would it? 🙂
Ann says
This looks to tasty! But do you know a way to make dumplings without wheat? Would love to try!
Mihaela|https://theworldisanoyster.com/ says
And they are big in Romania, too, given that Transylvania was Saxon populated for 800 years! It’s been such a long time since I made plum dumplings, and I’m so craving now, just looking at your pictures:)) I need to try the quark version; thanks for the idea!:)
Marita says
You are welcome. Let me know how you get on.
Jean says
love this idea of plum dumplings a great way to enjoy regular dumplings and the flavor of cinnamon too.
Freya says
Lots of plums around here now it’s Autumn, so this is a perfect time to try this recipe!
Jere says
These plum dumplings are new to me and I find the recipe very intriguing. I love how the whole plum is inside the dough. I have to give this recipe a try, hoping I can find some small plums here.
Joanna says
I’ll be definitely making these. Having grown up in Poland I’m ow a similar recipe pretty well. We make the dough with cooked potatoes. Do what you get is basically giant gnocchi with fruit filling (either strawberries or plums). Can’t wait to try this variety!