Zwetschkenknoedel Nutty Kitchen Style
09/18/2012 7 Comments
YUMMM! That’s all we can say. I grew up eating these all the time, but they were made with flour. The end of summer is perfect for these as the European plums are in season and they have just the perfect ripeness and flavor. The original dumplings are made with dough from flour and are boiled and then rolled in buttered bread crumbs, which believe me were amazing. But for those of us who can’t have gluten or simply chose not to, these are a terrific alternative.
We made ours with Yuca root aka Cassava and they are just out of this world and rank up there in our most loved desserts. Even though we don’t post many recipes about Yuca, we eat it often and use it for versatile dishes.
This time around we thought we would teach you how to make an amazing dessert with it. It’s simple, delicious and it’s power food for those who love to gear up for some good sweating in the morning. Every time we eat it for dinner, we sleep like babies and wake up with a ton of power. For those of you who just love an amazing dessert, just go for it and give this a try.
Here is what you’ll need:
- 1 – 2 medium or 1 large Yuca root
- 1 tbsp unsalted butter
- 1 egg
- 1/2 to 1 cup coconut oil
- tiny pinch of sea salt
- European plums (1 for each dumpling)
- 1 – 2 tbps homemade jam (low sugar – we use honey with ours and real fruit chunks) Apricot is best
First heat a large pot with slightly salted water and bring to boil. Peel and Yuca, cut into 2 – 3 inch chunks – quarter those and remove the woody stem from the middle and boil until they get opaque in color. They should be fairly soft for this. 20 – 30 minutes on medium cooking.
Remove and strain well – place into a food processor while hot add butter and a tiny pinch of salt and pulse on dough. You can absolutely use coconut oil instead of the butter. It will be really sticky so prepare yourself for that! Remove it all and put into a dish covered tightly and place in the refrigerator over night. Don’t wait more than two days before making this or it will get dry and it will not work.
It will be best if you make it the next evening. Take out your cast iron pan or your favorite equivalent and heat coconut oil. The reason for the cast iron pan is that it heats evenly and you’ll get the best results.
Sprinkle your counter or favorite surface with coconut flour and dust your hands, so that the dough will not stick.
With a small serving spoon scoop out a golf size ball of dough. Roll it between your hands and then press it into a patty. Then roll it out with a dough roller, I use a small wooden one. Once you have a nice flat round dough patty fill it with a pitted European plum that has been filled with the apricot jam and close the dumpling up. Be gentle so not to rip it.
Whip the egg with a fork until frothy and then bathe the dumpling before placing it in the hot oil. Once you start baking/frying the dumplings reduce the heat to medium so not to burn them and keep rotating them with a fork until all sides are golden. Serve warm and sprinkle with coconut flakes and serve with your favorite side. Coconut whipping cream, Greek yogurt, or heavy cream, whatever floats your boat. These will make you smile; they are worth the effort – let us know what you think.