Knedle (polish Dumplings with Plums)


Knedle (polish Dumplings with Plums)


  • 700 grams potatoes (25 oz)
  • 250 grams flour (9 oz)
  • 1 egg
  • 1 tb butter
  • 1 tb sour cream
  • salt
  • 750 grams plums (26 3/4 oz)
  • 100 grams icing sugar (3 1/2 oz)
  • 2 tb cinnamon
  • 4 tb butter, melted
  • 3 tb bread crumbs


Servings: 4. Wash and peel the potatoes. Cook in salted water, cool and mince. Add cream, butter, egg, salt and enough flour to knead the dough. Wash the plums, pat dry and stone. Stuff each plum with sugar mixed with cinnamon. Roll out the dough into 5 mm (0.2 in) sheet and cut into 8 x 8 cm squares (3.15 in). Place one plum on each-square, seal and shape into a dumpling. Cook a few at a time in boiling salted water until they emerge on the surface. Take the dumpling out carefully with a slotted spoon. Melt butter in a frying pan, add bread crumbs and light fry. Add the dumplings, mix well, turning on all sides. Transfer to a serving plate, prinkle with icing sugar with cinnamon and serve.

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