Traditional Polish Knedle Recipe: Sweet Dumplings with Plums

Ingredients

1 kg of potatoes
2 eggs
2 tablespoons of potato starch
1 teaspoon of salt
200 grams of all-purpose flour
12 large plums
12 teaspoons of sugar
100 grams of butter
100 grams of bread crumbs

Steps and instructions

Peel the potatoes and boil them in a pot of water until they're soft.
Once the potatoes are cooked, drain them and let them cool down a bit.
Mash the potatoes, then mix in the eggs, potato starch, salt, and flour to form a dough.
Wash the plums, cut them in half and remove the pits. In each pit's place, add a teaspoon of sugar.
Take a piece of the dough, flatten it in your hand, place a plum in the center, and then wrap the dough around the plum. Make sure the plum is completely covered. Repeat this step for each plum.
Bring a pot of water to a boil, then gently place the dumplings into the boiling water. Cook them for about 15-20 minutes, until they rise to the surface.
While the dumplings are boiling, melt the butter in a pan and add the bread crumbs. Stir until the breadcrumbs are golden brown.
Once the dumplings are cooked, use a slotted spoon to remove them from the water and roll them in the breadcrumb mixture.
Serve the dumplings hot, sprinkled with the remaining sugar.

Tools for making

Potato peeler - to peel the potatoes
Potato masher - to mash the cooked potatoes
Mixing bowl - to mix the ingredients and form the dough
Knife - to cut the plums and remove the pits
Slotted spoon - to remove the dumplings from boiling water
Pan - to melt the butter and toast the breadcrumbs

Recipe variations

Use sweet potatoes instead of regular potatoes for a different flavor.
Try using different fruits such as apricots, strawberries, or cherries instead of plums.
Add a teaspoon of cinnamon or vanilla extract to the dough for added flavor.
Replace the all-purpose flour with whole wheat flour for a healthier option.
Make a gluten-free version by using a gluten-free flour blend instead of all-purpose flour.
Add a sprinkle of powdered sugar or a drizzle of honey on top of the dumplings before serving.
Instead of boiling the dumplings, you can also bake them in the oven for a different texture.
For a savory twist, stuff the dumplings with cheese or spinach and serve them as a side dish.
Experiment with different spices or herbs in the breadcrumb mixture, such as thyme or rosemary.
Make a vegan version by substituting the eggs with mashed bananas or applesauce.

Recipe overview

Get ready to prepare a traditional Eastern European dessert known as Knedle. This delightful dessert features sweet plums enveloped in a delicate potato dough, boiled until tender, and then rolled in a buttery breadcrumb mixture. The balance of sweet and savory within each dumpling makes for a unique and satisfying treat. This recipe takes roughly 1 hour to prepare and cook, and it's a great way to use up a bumper crop of plums. The dough is straightforward to make and the process of forming the dumplings can be a fun hands-on activity for the whole family. Don't forget the final touch - a generous coating of golden breadcrumbs for a bit of crunch and an extra layer of flavor. Enjoy your homemade Knedle served hot, perhaps with a dollop of cream on the side. It's comfort food at its finest.

Common questions

How long does it take to boil the potatoes? Boil the potatoes until they are soft, which usually takes around 15-20 minutes.
Can I use a different type of flour? It is recommended to use all-purpose flour for this recipe, as it provides the best texture. Using a different type of flour may alter the results.
How do I know when the dumplings are cooked? The dumplings are cooked when they rise to the surface of the boiling water. This usually takes about 15-20 minutes.
Can I use a different fruit instead of plums? Plums are traditionally used for knedle, but you can experiment with other fruits such as apricots or cherries if you prefer.
Can I skip the breadcrumb coating? The breadcrumb coating adds a delicious crunchy texture to the dumplings, but if you prefer, you can skip it. However, it is recommended to include it for the best taste and presentation.
Do I need to refrigerate the dough? There is no need to refrigerate the dough before forming the dumplings. However, if you need to pause the process, you can cover the dough and refrigerate it for up to a few hours before continuing.

Serving dishes and utensils

Potato peeler - for peeling the potatoes
Pot - for boiling the potatoes and cooking the dumplings
Potato masher - for mashing the boiled potatoes
Mixing bowl - for combining the mashed potatoes and other ingredients
Knife - for cutting the plums and removing the pits
Slotted spoon - for removing the cooked dumplings from the boiling water
Pan - for melting the butter and toasting the bread crumbs

Origin stories

In the heart of Central Europe, there lies Poland, a country famed for its rich culinary traditions. Among the many unique dishes that Poland has gifted the world, Knedle holds a special place. These delightful dumplings, made with a soft potato dough and filled with sweet, juicy plums, were traditionally a way to preserve the flavors of summer, capturing the sun-ripened plums at their peak and enveloping them in a warm, comforting dough. Today, every Polish grandmother has her own special recipe for Knedle, lovingly passed down through generations. As you bite into a Knedle, you are not just tasting a dumpling, but a piece of Poland’s history, a culinary heritage that has been preserved and cherished for centuries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.

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