German Plum Dumplings – Original Recipe

Posted on August 11, 2025 by admin

The German Plum Dumplings is a sweet dish called “Zwetschgenknoedel” in German and if you had been living in Germany you might know this delicious dish. You enjoy these dumplings warm, with melted butter and breadcrumbs or sprinkle a cinnamon-sugar mix on top.
Regarding the plums that are recommended to use, you would use Italian or Filbert plums which we call “Zwetschgen” in German. They are smaller and more oval than round (see photo below).
As far as we know the traditional plum dumpling recipe comes from Austria, and is a typical “sweet Mehlspeise” – translated it means a sweet dish containing flour. Austria is famous for its sweet “Mehlspeisen”, they serve them as an alternative for a supper. If you can find these plums this dish is a MUST MAKE dish! Tastes awesome with vanilla sauce (see bottom of the recipe). Happy Cooking!

Ingredients German Plum Dumplings

(for about 15-20 dumplings, depends on size)

700 g Potatoes, peeled and chopped into small pieces
250 g flour, all purpose
2 tbsp avocado oil
1 tsp salt
2 eggs
3 plums (for 6 dumplings)

Topping
150 g bread crumbs
50 g butter
6 tsp sugar – added to the plums when placed in the dough

Topping Variations
– Powdered sugar
– Melted butter with bread crumbs
– Or a mix of cinnamon and sugar

Cooking Instructions German Plum Dumplings

– Peel potatoes, cut into small pieces. Boil them in some salt water until they are soft.
– Wash plums and pat dry, remove pits.
– Mash potatoes in a bowl.
– Let cool off for 20 min.

– Combine mashed potatoes with flour, eggs, oil and salt.
– Mix well until you get a smooth dough.
– Cut plums in half, remove pit.
– Take a ping pong ball sized piece of dough (1-2 tbsp) and surround the plum with it (form a dumpling). The plum needs to be completely wrapped in dough. You could use the entire plum if you like and place a sugar cube in the middle.
– Add some sugar to the plum, this is optional and depends on your desired sweetness. Plums are not very sweet so a certain amount of sugar is definitely make a difference..
– Bring water to a boil with a dash of salt.

– Place the dumplings carefully in the water, and stir carefully, so they won’t stick on the bottom of the pan.
– Bring again to a brief boil, then reduce heat and let simmer for 5-7 min.
– When the dumplings are done they will float at the surface.
– Remove dumplings with a slotted spoon, and serve them right away.

Sprinkle the cinnamon-sugar mix over dumplings together with melted butter.

In Austria you would add grated poppy seeds mixed with sugar to the dumplings.

Tips:
Depending on the size you can make more or less dumplings. If you use other fruit like sour cherries, apricots or apples, the size will vary.
You also can use canned plums. The juice can be heated up and served with the dumplings.
The dough should not be sticky; put some drops cooking oil or flour on your hands, if the dough should get a bit sticky.

SAUCE OPTIONS
Serve the dumplings with warm Vanilla Sauce – How to Make Vanilla Sauce –
Or use the one from Dr Oetker, no cooking, cold or warm (see below)