Gluten-Free Zwetschgenknödel: Austrian Plum Dumplings Recipe

Gluten Free Zwetschgenknödel (Plum Dumplings) are a delicious gluten-free take on a classic Austrian favorite, adapted from my Marillenknödel recipe. Ideal for late summer and early fall, these dumplings encase juicy Italian plums in a tender, slightly sweet dough, are gently boiled, and finished in a buttery, sweet gluten-free breadcrumb coating. Serve them as a dessert or a comforting sweet main course when plums are in season.

Recipe Ingredient Notes

Gluten Free Flour: This recipe works well with reliable 1:1 gluten-free all-purpose blends such as King Arthur Measure for Measure or Bob’s Red Mill 1-to-1 Baking Flour. Both blends include xanthan gum, which helps with texture and structure.

Fine Cornmeal: Traditional recipes use semolina (“Gries”). The best gluten-free substitute is fine yellow cornmeal, which helps bind the dough. This is not cornstarch. If you only find coarse cornmeal, pulse it briefly in a blender or food processor to make it finer.

Greek Yogurt: I use full-fat Greek yogurt to replace quark, which can be hard to find in some areas. It keeps the dough moist and tender without changing the classic character of the dumplings.

Italian Plums: Austrian Zwetschgen are Italian prune plums or Empress plums in the US. They are small, egg-shaped, and very sweet when ripe. If unavailable, small black or red plums can be used, but choose fruit that is ripe yet still firm to hold up during cooking.

Bread Crumbs: Use plain, unseasoned gluten-free breadcrumbs for the topping. Storing an appropriate brand in your pantry makes the finishing step quick and easy.

What are Plum Dumplings?

Austrian Plum Dumplings, or Zwetschgenknödel, are a cherished Central European dish with roots across Austria, Germany, Hungary, and the Czech lands. Traditionally made during plum season, they combine fruit tucked into a soft dough and finished with a sweet breadcrumb coating.

The recipe has evolved over time: original versions were often potato-based, while other regional variations use quark or choux-style dough. Despite differences, the hallmark remains the balance of juicy, slightly tart plums with a gently sweet, tender dumpling. Plum dumplings can be enjoyed as a dessert, a sweet main course, or alongside coffee or tea.

Zwetschgenknödel Dough

The dough comes together quickly but benefits from at least 30 minutes’ refrigeration so the gluten-free flour can fully hydrate. You can also make it the day before and let it rest overnight.

1. Melt the butter and let it cool slightly before combining with other wet ingredients.
2. Whisk together the gluten-free flour, fine cornmeal, and salt in a separate bowl.
3. Mix powdered sugar, vanilla sugar (or vanilla extract), and a room-temperature egg into the cooled butter, then stir in the Greek yogurt until smooth.
4. Fold the dry ingredients into the wet mixture until a slightly sticky dough forms.
5. Cover and refrigerate the dough for at least 30 minutes before shaping.

How to shape Gluten Free Plum Dumplings

Dough-to-plum ratio is flexible and depends on plum size. I use eight small plums; if your plums are larger, divide the dough into fewer portions or halve the plums. Some recipes replace pits with sugar cubes, but keeping the pit is traditional and harmless if you warn guests.

1. Wash and dry the plums and remove any stems.
2. Line a baking sheet with parchment and lightly flour it.
3. Roll the chilled dough into a log and divide it into 8 equal pieces (about 80 g each if using the full recipe).
4. Flatten each piece, wrap it fully around a plum and seal the seam; smooth the dumpling with your hands.
5. Place shaped dumplings on the prepared sheet and refrigerate while you bring the cooking water to a simmer. Uncooked dumplings can be refrigerated for up to one day or frozen for later use.

Cooking & Serving

In Austria these dumplings are often served as a main dish, similar in comfort value to Kaiserschmarrn. They are filling, so consider cooking in batches or keeping finished dumplings warm in a low oven while you finish the rest.

For best results, use a wide pot so the dumplings can cook without crowding and sticking together.

1. Bring a large pot of lightly salted water to a boil.
2. Add 3–4 dumplings at a time to the boiling water, reduce to a simmer, and cook for 13–14 minutes depending on size. Stir gently occasionally to prevent sticking.

3. While the dumplings cook, melt butter in a large skillet and add gluten-free breadcrumbs, granulated sugar, a pinch of kosher salt, and vanilla sugar or about 1 teaspoon vanilla extract if using. Stir to combine.
4. Toast the breadcrumbs over very low heat, stirring constantly, until they turn golden brown. Gluten-free breadcrumbs can burn quickly, so watch carefully.
5. When the dumplings float (after about 14–15 minutes), turn off the heat and let them sit for an additional minute.
6. Lift dumplings with a slotted spoon, drain briefly on a clean towel if desired, then roll them in the toasted breadcrumb mixture until fully coated.
7. Transfer to a serving plate, dust with powdered sugar, and serve warm. Remind guests that the dumplings contain pits if you kept them in.

Storage & Freezing

Uncooked dumplings: Refrigerate covered for up to one day. For longer storage, freeze the dumplings on a parchment-lined tray until firm, then wrap individually and store in a freezer bag for up to six weeks. Cook from frozen, adding 2–3 minutes to the boiling time.

Cooked dumplings: Store in an airtight container in the refrigerator for up to two days. Reheat in the microwave covered for 90–120 seconds at 50% power, or warm gently in a low oven.