A seasonal dish for the whole family: Zwetschgen dumplings
September is the ideal month for zwetschgen (sort of plum) dumplings, a traditional Austrian dish. The vitamin and mineral bomb (A, B group, C, potassium, iron, zinc,...) fits perfectly with its sweet sour tasting pulp and taffeta silk-like iridescent tones of midnight-blue-lilac coating with white waxing to the warm sun rays of the end of summer and the first colder winds of the beginning of the wonderful colored autumn.
For the dumplings presented here on this page, the fruits (more common plums) are filled with marzipan, wrapped in dough and covered with shredded walnut, breadcrumbs. The recipe for the dough, crumb covering and preparation is the same as for the recently published peach dumplings. Dumplings filled with plums are called in Austria also Zwetschkenknödel.
Aditional note: Zwetschgen (in Austria named Zwetschken) are part of the seasonal calendar of fruits and vegetables, the Saisonkalender of the Austrian Health Ministry where closer information about botany, ingredients, use, preparation and storage can be found gesundheit.gv.at/leben/ernaehrung/saisonkalender/september/zwetschke.
