As a child I would beg my Austrian grandmother to make these as soon as prune plums showed up in the markets in late summer. More than anything, I adored the golden, buttery breadcrumbs and would heap them on to the zwetschgenknödel in alarming quantities. I'd like to think that my taste buds have matured, but I still can't get enough of those breadcrumbs! - aschindler
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<br />Ideally, these are made with Italian prune plums, which are smaller and firmer than ordinary plums, and are usually available from August to October. If you can’t find prune plums, regular plums will work. Just plan on fewer, larger zwetschgenknödel. Unable to find any plums in April, I most recently made these with good quality dried prunes, soaked in warm water before using, and they made a decent substitute.
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