Gluten Free Zwetschgenknödel (Austrian Plum Dumplings)

Gluten Free Zwetschgenknödel (Plum Dumplings) are a delicious twist on my Marillenknödel Recipe, perfect for late summer and early fall. These dumplings feature juicy Italian plums wrapped in tender dough, boiled to perfection, and coated with a sweet, buttery gluten free breadcrumb topping. Perfect as a dessert or sweet main course, these Gluten Free Plum Dumplings bring a touch of Austrian tradition to your table, especially during plum season.

Recipe Ingredient Notes

Gluten Free Flour: I tested this recipe for Plum Dumplings with King Arthur Measure for Measure and Bob's Red Mill 1 to 1 Baking Flour. Both gluten-free flour blends work great in this recipe. These blends do contain xanthan gum.

Fine Cornmeal: Traditionally plum dumpling recipes call for "Gries" (German word for semolina), a coarse flour made from durum wheat. The closest gluten free substitute that works very well is fine cornmeal. It helps to bind the dumpling dough. This is not the same as cornstarch. If you can't locate fine cornmeal, you can always pulse coarse-ground cornmeal a few times in a blender or food processor.

Greek Yogurt: I use full fat Greek yogurt in my plum dumpling recipe. Not a traditional ingredient but since it's almost impossible to find quark in the US, I had to get creative.

Italian Plums: Austrian Plum Dumplings are made with "Zwetschgen" which are called Italian Prune Plums or Empress Plums in the US. They are smaller and egg-shaped and very sweet when fully ripe. They can often be found at Farmer's Markets or in the produce aisle of well-stocked grocery markets. If Italian Prune Plums aren't available, you can substitute them with small black or red plums, though the flavor and texture may vary slightly. Just make sure the plums you choose are ripe but still firm to hold up well during cooking.

Bread Crumbs: I use Schar Gluten Free Bread Crumbs for the bread crumb coating. Make sure to use unflavored bread crumbs.

What are Plum Dumplings?

Austrian Plum Dumplings, or Zwetschgenknödel, have a long history rooted in Central European culinary traditions. They are especially associated with Austrian, German, Hungarian, and Czech cuisines, where they are a beloved seasonal treat.

The origins of plum dumplings are believed to date back to the Austro-Hungarian Empire, where they were a popular dish among both peasants and the aristocracy. The use of plums in dumplings likely arose from the region’s abundant stone fruit harvests, particularly in late summer and early fall.

Originally made with a potato-based dough, the Knödel recipe has evolved to include variations with quark or choux dough. As the dish spread across Central Europe, each region added its own twist. While some areas substitute apricots or even strawberries, the traditional plum version remains a favorite.

Plum dumplings can be served as a dessert, a sweet main dish, or even as a treat with coffee. The combination of the tart, juicy plum and the soft, slightly sweet dough makes them a comforting and satisfying dish, especially in the late summer and early fall when plums are in season.

Zwetschgenknödel Dough

The dough for Plum Dumplings comes together quickly but needs to rest in the fridge for at least 30 minutes to allow the flour to fully hydrate. You can also make the dough ahead of time and let it rest overnight for added convenience.

1. Start by melting butter in a small saucepan or microwave safe bowl. Once melted, remove the butter from the heat and transfer it to a large mixing bowl. Let the butter cool for about 5 minutes.
2. While the butter cools, whisk together gluten free flour, fine ground yellow cornmeal, and kosher salt in a separate bowl. Set aside.
3. Add powdered sugar, vanilla sugar (or vanilla extract), and a room-temperature egg to the cooled butter. Whisk until smooth, then mix in the Greek yogurt until well combined.
4. Gently fold the dry ingredients into the wet mixture using a flexible spatula. The dough will be slightly sticky, which is normal.
5. Cover the bowl and refrigerate the dumpling dough for at least 30 minutes before using.

How to shape Gluten Free Plum Dumplings

The dough-to-plum ratio is a personal choice. For my plum dumplings recipe, I use smaller Zwetschgen. If your plums are larger, adjust the dough portions accordingly, as ⅛th of the dough may not be enough to cover them. Should your plums be on the larger side, you can also slice them in half and just use half a plum for the filling.

Some recipes for Gluten Free Zwetschgenknödel suggest replacing the plum pit with sugar cubes, but I prefer to leave the pits in. It's a family thing I guess since I use the pits to count how many dumplings I ate.

1. Wash and pat dry the plums. Remove any small stems if present.
2. Line a baking sheet with parchment paper and lightly flour it. Set aside.
3. Remove the chilled dough from the fridge and place it on a lightly floured surface. Roll it into a log and cut it into 8 equal pieces. I use around 80 grams of dough for each dumpling.
4. Lightly flour your hands with extra gluten-free flour if needed. Flatten each dough piece and wrap it around a plum, ensuring the fruit is completely covered. Seal the edges well.
5. Gently roll the dumplings in your hands to smooth them out, then place them on the prepared baking sheet. Refrigerate the Gluten Free Zwetschgenknödel while preparing the cooking water. At this stage, you can refrigerate the uncooked dumplings for up to one day or freeze them for later use.

Cooking & Serving

Once you've shaped all the gluten free plum dumplings, it's time to cook them. In Austria, plum dumplings are often served as a main dish, much like Kaiserschmarrn. If you can’t enjoy all the dumplings in one go, freeze some for later. Let me warn you, these dumplings are filling!

To serve all the dumplings at once, consider using two pots for cooking and two sauté pans for preparing the crumb topping. Alternatively, you can keep them warm in a baking dish in the oven at 200°F for 15-20 minutes.

1. Bring a large pot of lightly salted water to a boil. I add a very generous pinch of salt to the water. A wide pot works best to prevent the dumplings from sticking together.
2. Once the water is boiling, carefully add 3-4 dumplings to the boiling water and reduce the heat to a simmer. Cook the dumplings for 13-14 minutes, depending on their size. Stir them gently after a few minutes to prevent sticking to the bottom of the pot.

3. While the Gluten Free Zwetschgenknödel are simmering, prepare the toasted breadcrumb topping.
4. In a large skillet, melt the butter over low heat. Once melted, add gluten free breadcrumbs, granulated sugar, a pinch of kosher salt, and vanilla sugar (if using). If you prefer vanilla extract, add about 1 teaspoon to the melted butter before mixing in the dry ingredients.
5. Quickly stir the dry ingredients into the butter. Toast the breadcrumbs over very low heat, stirring constantly with a heat-proof spatula, until they turn golden brown. Gluten Free Breadcrumbs can burn quickly, so keep a close eye on them.
6. Once toasted, remove the skillet from the heat (you can move it to an unused burner if needed).

7. After 14-15 minutes, the plum dumplings should float to the surface of the water. Turn off the heat and let them sit for an additional minute.
8. Using a slotted spoon, carefully remove each dumpling, draining as much water as possible. If you like you can carefully roll the dumpling onto a clean kitchen towel or a few pieces of paper towels to drain some water.
9. Place the dumplings into the prepared breadcrumb topping and gently coat them fully using a spoon or spatula.
10. Transfer the coated Gluten Free Zwetschgenknödel to a plate, dust with powdered sugar, and serve. (Remember, each dumpling contains a pit!)

Storage & Freezing

Uncooked Zwetschgenknödel: Store the uncooked dumplings covered in the fridge for up to one day. For longer storage, freeze on a parchment-lined sheet tray until solid. Wrap each dumpling in plastic wrap, then place in a freezer bag. Freeze for up to 6 weeks. Cook from frozen, adding 2-3 minutes to the boiling time.

Cooked Zwetschgenknödel: Store in an airtight container in the fridge for up to 2 days. Reheat the Gluten Free Zwetschgenknödel in the microwave covered with a small bowl for 90 seconds to 2 minutes at 50% power.