Knedle ze Sliwkami
Polish potato dumplings wrapped around whole plums with a sugar cube and served with buttered breadcrumbs and cinnamon.
Photograph credit: Knedle ze śliwkami - 2023.08.29 by Aw58 · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Don't Make These Mistakes
Use ripe but firm plums.
Seal the dough completely.
Wait a minute before biting, as the plum is hot.
Making Knedle ze Sliwkami
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Boil the potatoes in their skins for 25 minutes. Peel and rice while hot. Cool.
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Mix with the flour, starch, egg and salt into a soft dough.
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Stone the plums and put a sugar cube and a pinch of cinnamon in each. Wrap a disc of dough around each plum and roll into a smooth ball.
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Simmer in salted water for 5 minutes after they float, in batches. Lift out.
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Brown the breadcrumbs in the butter with the sugar for 5 minutes and roll the dumplings in them.
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Why the Method Works
Short and sharp: use ripe, firm plums. Soft ones burst in the water, and hard ones stay sour. Knedle ze śliwkami, the Polish plum dumplings, are made in late summer when the small purple plums, known as węgierki, are ripe, and they are served with melted butter and crumbs and a dusting of sugar.
Boil floury potatoes in their skins, peel while hot and rice them. Cool, then mix with flour, potato starch, an egg and a pinch of salt into a soft dough. Do not overwork it. Stone the plums and fill each with a sugar cube and a pinch of cinnamon. Press a flat disc of dough around each plum and roll it into a smooth ball between wet hands, sealing every gap.
Simmer the dumplings in salted water for about 5 minutes after they float, in batches. Lift out and roll in browned butter and breadcrumbs mixed with sugar and cinnamon. Serve warm with a spoonful of soured cream or sweet cream. The plums melt into a hot, sweet jam inside, so wait a minute before biting.
Leftovers, Reheating and Keeping
Best fresh. Keeps for 1 day in the fridge.
Good With
- Soured cream
- Whipped cream
- Cinnamon sugar
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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