Experience the comforting warmth of traditional Polish Knedle, a delightful dessert where tender potato dumplings meet juicy, cinnamon-spiced plums. The key to this dish lies in the perfect balance of the soft, elastic dough made from boiled potatoes and flour, which gently cradles the sweet fruit filling. As the dumplings boil, they become pillowy and light. The final touch is irresistible: tossing them in melted butter and lightly fried breadcrumbs creates a beautiful contrast of textures—crispy on the outside, soft on the inside. Dusting with icing sugar and cinnamon adds a fragrant, sweet finish that cuts through the richness. This nostalgic treat is perfect for a cozy family dinner, a special Sunday afternoon, or as a unique dessert to share with friends who love authentic Eastern European flavors.
Knedle (dumplings with plums)
Description
Experience the comforting warmth of traditional Polish Knedle, a delightful dessert where tender potato dumplings meet juicy, cinnamon-spiced plums. The key to this dish lies in the perfect balance of the soft, elastic dough made from boiled potatoes and flour, which gently cradles the sweet fruit filling. As the dumplings boil, they become pillowy and light. The final touch is irresistible: tossing them in melted butter and lightly fried breadcrumbs creates a beautiful contrast of textures—crispy on the outside, soft on the inside. Dusting with icing sugar and cinnamon adds a fragrant, sweet finish that cuts through the richness. This nostalgic treat is perfect for a cozy family dinner, a special Sunday afternoon, or as a unique dessert to share with friends who love authentic Eastern European flavors.Ingredients
Directions
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Wash and peel the potatoes. Cook them in salted water until tender, then drain, cool, and mash or mince finely.
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In a large bowl, combine the mashed potatoes, flour, egg, 1 tablespoon of butter, 1 tablespoon of sour cream, and salt. Add enough additional flour as needed to form a smooth, non-sticky dough. Knead gently until combined.
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Wash the plums, pat them dry, and remove the stones.
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In a small bowl, mix the icing sugar with the cinnamon. Stuff the cavity of each plum with a spoonful of the sugar-cinnamon mixture.
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Roll out the dough into a sheet approximately 5 mm (0.2 in) thick. Cut the dough into squares measuring about 8 x 8 cm (3.15 inches).
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Place one stuffed plum in the center of each dough square. Fold the dough over the plum and seal the edges tightly to form a dumpling, ensuring no filling leaks out.
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Bring a large pot of salted water to a boil. Carefully drop a few dumplings into the boiling water at a time. Cook until they float to the surface, indicating they are done.
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Using a slotted spoon, carefully remove the dumplings from the water and set aside on a plate or clean towel to drain briefly.
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In a frying pan, melt the 4 tablespoons of butter over medium heat. Add the breadcrumbs and fry lightly until golden and fragrant.
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Add the cooked dumplings to the pan with the buttered breadcrumbs. Gently toss and turn them to coat evenly on all sides.
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Transfer the dumplings to a serving plate. Sprinkle with additional icing sugar mixed with a pinch of cinnamon if desired, and serve warm.
Note
Ensure the dough is not too sticky; add flour gradually to achieve a workable consistency that seals well around the plums.
Handle the dumplings gently when transferring from water to the frying pan to prevent them from breaking.
These dumplings are best served immediately while warm and the breadcrumb coating is still crisp.
