Somali-style Plum Dumplings

Ingredients

In this Somali adaptation, we infuse the traditional Austrian Zwetschgenknödel with Somali spices to create a unique flavor profile. The original dish typically uses European spices and ingredients, while our version incorporates Somali spices such as cumin, coriander, and cardamom. Additionally, we modify the dough by adding a touch of coconut milk to enhance the Somali influence. We alse have the original recipe for Zwetschgenknödel, so you can check it out.

• 8 plums, pitted 8 plums, pitted
• 2 cups (400g) potatoes, boiled and mashed 2 cups (400g) potatoes, boiled and mashed
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (50g) semolina 1/4 cup (50g) semolina
• 1/4 cup (50g) breadcrumbs 1/4 cup (50g) breadcrumbs
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• Pinch of salt Pinch of salt
• Butter, for serving Butter, for serving
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 4g, 2g
• Carbohydrates (total, sugars): 68g, 18g
• Protein: 6g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   In a mixing bowl, combine the mashed potatoes, coconut milk, flour, semolina, breadcrumbs, sugar, cinnamon, cardamom, coriander, cumin, and salt. Mix well until a smooth dough forms.
2. 2.
   Take a small portion of the dough and flatten it in your palm. Place a pitted plum in the center and carefully wrap the dough around it, ensuring the plum is completely covered. Repeat with the remaining plums and dough.
3. 3.
   Bring a large pot of water to a gentle boil. Carefully drop the plum dumplings into the boiling water and cook for about 10-12 minutes, or until they float to the surface.
4. 4.
   Using a slotted spoon, remove the dumplings from the water and transfer them to a serving dish.
5. 5.
   Serve the Somali-style Plum Dumplings warm, drizzled with melted butter and dusted with powdered sugar.

Treat your ingredients with care...

• Potatoes — Ensure the potatoes are thoroughly boiled and mashed to achieve a smooth dough consistency.
• Plums — Choose ripe and juicy plums for the best flavor and texture.
• Coconut milk — Shake the can of coconut milk well before measuring to ensure an even consistency.

Tips & Tricks

• If you prefer a sweeter filling, you can mix some sugar and ground cinnamon with the breadcrumbs before wrapping the plums.
• Serve the dumplings with a dollop of Somali-style yogurt for a tangy contrast.
• For a richer flavor, toast the breadcrumbs in a dry pan before using them in the recipe.
• Experiment with different spices to customize the flavor profile to your liking.
• Leftover dumplings can be refrigerated and enjoyed the next day by gently reheating them in a steamer or microwave.

Serving advice

Serve the Somali-style Plum Dumplings as a dessert or a sweet snack. They are best enjoyed warm, straight from the pot, with a generous drizzle of melted butter and a sprinkle of powdered sugar.

Presentation advice

Arrange the plum dumplings on a serving platter, dust them with powdered sugar, and garnish with a sprig of fresh mint for an elegant touch. The vibrant colors of the plums peeking through the dough will make for an enticing presentation.