Comments on: Zwetschgenknödel - The last days of summer

By: Plum Dumplin’ « Coconut Dreamz

Plum Dumplin’ « Coconut Dreamz — Fri, 18 Sep 2009 02:38:26 +0000

[...] work for you, scouring German websites and converting the measurements. Funny enough, I found a perfect recipe already in English. [...]

By: Christa’s Austrian apricot & prunes dumplings (Marillenknödel & Zwetschgenknödel) | Gourmet Traveller 88

Fri, 28 Aug 2009 19:41:59 +0000

[...] Delicious Day: Zwetschgenknodel [...]

By: My favorite animal is STEAK « Quirky.nu

My favorite animal is STEAK « Quirky.nu — Thu, 25 Jun 2009 05:42:40 +0000

[...] Here’s a pretty valid looking recipe if you ever want to know the bliss I am talking about: Delicious days. [...]

By: Markus

Markus — Sat, 10 Jan 2009 12:27:58 +0000

Mmmmhh...

By: Omamcm

Omamcm — Sat, 20 Sep 2008 17:40:51 +0000

Delicious, a keeper. Turned out exactly like the picture. I used 1 pkg. dry yeast and mixed it with the flour, then added the 120 degree milk. After the dumplings were steamed 15 min. and cooled, I buttered a bowl , covered it with clear wrap and stored them in the fridge (too many to eat). To reheat, I used regular margarine, (butter burns), lightly browned the dumplings on all sides in a non-stick skillet, rolled them in powdered sugar or cinnamon sugar and they tasted just like those my mother made when I was a kid, in the early 1930's. This was my first attempt to make a memory a reality for my 8 yr. old granddaughter.

By: Anna

Anna — Sun, 13 Jul 2008 13:27:34 +0000

I was wondering if you could clarify the different flour types for me... I'm in the Czech Republic and although I had a Czech grandmother who also made fruit dumplings, I'm not so Czech that I understand the flour types here very well.

Can you tell me the difference between flour type 405 and 00? And any other types of flour...?

(BTW I love your site and your photos. Made the elderflower syrup with great success.)