Polish Potato Plum Dumplings (Knedle ze śliwkami), one of those dishes that might make an appearance for dessert, maybe it’s a side dish, what about breakfast? It’s a nice combination of flavors, plums that are both sweet and tart, the dumpling that’s a little on the salty side. I like that bite of sweet and salty, don’t you?
These dumplings are popular throughout Central and Eastern Europe, and you can finish them in many different ways. I simply browned them after boiling and sprinkled them with sugar. I think next time I’ll bring breadcrumbs into the mix. I think the texture will add a nice contrast.
I’ll be curious to hear how your family eats these dumplings.
A potato dumpling filled with plum and finished in a number of ways!
- 1 pound potatoes, peeled and diced
- 1 tablespoon butter, softened
- 1 egg
- 1 teaspoon salt
- 3/4 – 1 cup flour
- 4 plums
- 4 teaspoons sugar
- breadcrumbs and butter
- sour cream
- heavy cream
- Boil potatoes in salted water until tender, drain, cool, rice or mash, add butter, egg, and salt, work in just enough flour to make a dough that isn’t sticky
- Heat a large pot of salted water to a slow boil for cooking the dumplings
- Divide dough into 8 pieces, pat each piece into a circle about 3 – 4 inches in diameter
- Slice plums in half and carefully remove pit, fill the hole left by the pit with 1/2 teaspoon of sugar
- Wrap plums halves in dough, working the dough until it encompasses the plum and you’ve sealed the edges completely
- Put the dumplings in the simmering water, cook for about 5 minutes, when they float to the top, they’re done (I cooked mine in two batches)
Finish in any number of ways:
- Serve with sour cream and sugar
- Brown in butter and roll in sugar
- Brown breadcrumbs in butter, sprinkle on dumplings, top with heavy cream sweetened with sugar
- Roll dumplings in breadcrumbs, brown in butter sprinkle with sugar
- Add a sprinkle of cinnamon to any one of the above
Traditionally, the plum halves are reassembled after pitting, or it’s pitted without completely slicing it in two, and the whole plum is put in a dumpling, but I didn’t want dumplings that would be larger than a baseball, so I just did halves.
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.