Polish Potato Plum Dumplings – Knedle ze śliwkami Recipe
Large, soft, pillowy potato dumplings stuffed with sweet-tart juicy plums are the ultimate indulgence in the comfort food category – let me introduce you to Knedle ze Sliwkami.
Polish Potato Plum dumplings – knedle, are a classic Polish dish that combines the comforting flavors of tender potato-based dough with the sweetness of plums, all topped with rich brown butter and toasted pretzel bun breadcrumbs.
Whether you serve them as a dessert or a cozy main dish, these dumplings are the perfect way to celebrate the flavors of late summer and early fall.
If you’re a fan of Polish cuisine, you’ve likely come across these delightful dumplings. They are most often stuffed with small plums or Italian prune plums. In this recipe, I cooked down the plums a little to make the filling even more delicious.
Making this traditional recipe is the perfect way to explore the best part of Eastern Europe’s culinary culture.
Why you will love Knedle ze Sliwkami
Comfort food – these soft, pillowy potato dumplings stuffed with sweet-tart plums are the ultimate comfort food. They’re warm, hearty, and satisfying—perfect for a cozy evening or a family gathering.
Sweet and savory balance – the combination of the slightly savory potato dough and the naturally sweet and tangy plums makes every bite interesting. It’s a delightful contrast that keeps you coming back for more.
Customizable toppings – from the buttery breadcrumbs to brown butter and pecans, the toppings can be personalized to suit any taste. Whether you want it extra rich with nuts or prefer the classic sugar and cinnamon combo, there’s something for everyone.
Ingredients, Variations and Substitutions
Potatoes – provide the base for the dough, making it soft and tender. Use starchy potatoes like russets for the best texture. Sweet potatoes or butternut squash could be used for a different flavor, but they will affect texture and sweetness.
All-purpose flour – binds the potato dough and helps it hold its shape. Add more flour if the dough is too sticky, but not too much to avoid making it heavy. Gluten-free flour blends can be used, but the texture might be slightly different.
Eggs – add richness and help bind the dough together. Ensure the potatoes are cool before adding the egg to prevent it from cooking in the dough. If making this dish egg-free, a flax egg (1 tbsp flaxseed + 3 tbsp water) or a vegan egg replacer can be used.
Salt – enhances the flavor of the dough. Adjust the amount based on personal preference. Sea salt or kosher salt can be used instead of table salt.
Italian plums – are the star of the dish, offering sweet and tangy flavors. For the best flavor, use ripe plums. If plums aren’t available, use apricots, peaches, or berries.
Butter – adds richness to the cooked plums and enhances the overall flavor. Watch the heat while cooking to avoid burning. Coconut oil or vegan butter can be used as a dairy-free option.
Honey – naturally sweetens the plum filling, balancing the tartness. Adjust the amount based on the fruit’s sweetness. Maple syrup, agave, or brown sugar can be used for a different type of sweetness.
Cinnamon – warming spice that complements the fruit filling. A little goes a long way, so start small and adjust to taste. Nutmeg or cardamom can be used for a different spice profile.
Vanilla extract – enhances the sweetness and flavor complexity of the plum filling. Add it during cooking to allow the flavors to meld with the plums. For a different flavor twist, add almond extract or lemon zest.
Pecans – add a crunchy texture and nutty flavor. Toast pecans lightly to bring out their flavor. Walnuts, almonds, or hazelnuts can be used instead of pecans.
Pretzel bun Breadcrumbs – add a crispy texture to the soft dumplings. Use fresh or panko breadcrumbs for the best crunch. Crushed pretzels, graham crackers, or crushed cereal for a different texture and flavor are great options.
Brown Sugar – adds extra sweetness to the breadcrumb topping. Adjust the amount based on your preferred level of sweetness. Coconut sugar or a sugar-free sweetener can be used.
Equipment you will need
- Large pot
- Potato masher, ricer, or food processor
- Mixing bowls
- Wooden Spoon
- Rolling pin
- Small saucepan
- Frying pan
- Slotted spoon
- Strainer
- Knife and cutting board
- Measuring cups and spoons
Top Tips for Best Tasting Knedle ze Sliwkami
Use starchy potatoes – opt for russet or other starchy potatoes; they’ll give your dough a light, fluffy texture that holds together well.
Cool the potatoes – let the boiled potatoes cool completely before adding the flour and egg. Hot potatoes can absorb too much flour, making the dough heavy and dense.
Don’t overwork the dough – knead it just until everything is combined. Overworking can make the dumplings tougher instead of soft and tender.
Chill and strain the plum filling – if you’re cooking the plums, let the filling cool slightly before stuffing the dumplings. This will help the dough hold up better during cooking and prevent the knedle from bursting. Remember to strain the plum filling to prevent the dough from becoming soggy. Use the juice as a topping for cooked dumplings.
Seal the dumplings tightly – make sure to pinch the edges of the dough well around the filling to avoid any leaks. Rolling them in your hands after sealing can help create a smooth, even finish.
Test one dumpling – before cooking the entire batch, boil one knedle to make sure it holds together. If it falls apart, you might need to add a little more flour to the dough.
Don’t overcrowd the pot – cook the dumplings in batches so they have plenty of space to float around. Overcrowding can lead to uneven cooking or sticking together at the bottom of the pot.
Serve immediately – knedle are best served fresh and warm, especially with the buttery toppings.
Step-by-step instructions
- Peel and boil the potatoes in a large pot of salted water until they are fork tender, about 15-20 minutes. Drain them well and mash by hand, using potato ricer or food processor until smooth. Let them cool to room temperature.
- Once the potatoes are cooled, add the flour, egg, and a pinch of salt to a large bowl. Mix the ingredients until a dough ball forms. If it’s too sticky, gradually add one tablespoon of flour for the best results. The dough should be soft but not sticky.
- Prepare the plums. Wash, dry, and sort. Remove the plum pits and cut them into smaller chunks.
- In a medium saucepan, melt two tablespoons of butter over medium heat. Add the plum chunks and drizzle with honey. Cook for 3-5 minutes, stirring occasionally, until the plums soften slightly but still hold their shape. If using, stir in cinnamon and vanilla for extra warmth. Remove from heat and let cool. Place the cooked plums in a strainer to drain the excess juice. Save it, to use as a topping.
- Roll the dough into a log on a well-floured surface or board. Cut it into half-inch-thick pieces.
- Take a small handful of dough and flatten it into a round disc (about 3 inches wide). Place a spoonful of the plum mixture in the center.
- Fold the dough around the plum filling and pinch the edges to seal. Roll each knedle gently in your hands to form a smooth ball. Repeat with the remaining dough and plum filling. Make sure to have well-floured hands to avoid sticking!
- Bring a large pot of water to a boil. Gently drop in the knedle, cooking them in batches if necessary. Once they float to the top, let them cook for another 3-5 minutes. Remove them with a slotted spoon and set aside in a strainer to drain excess water.
- In a small pan, dry-toast the chopped pecans over medium heat until they become fragrant, about 2-3 minutes. Remove and set aside.
- In the same pan, melt 1/4 cup of butter over medium heat. Stir the butter until it turns golden brown and gives off a nutty aroma, about 5 minutes. Optionally, add the toasted pecans to the browned butter or serve them separately. Remove from the heat and set aside.
- In another pan, melt 3 tablespoons of butter. Add the breadcrumbs and stir continuously until they are golden and crispy about 3-4 minutes. Stir in cinnamon and brown sugar and remove from the heat.
- Sprinkle the knedle with the cinnamon-sugar breadcrumbs or drizzle with brown butter and toasted pecans.
Best ways to enjoy Knedle ze Sliwkami
Serve warm – straight from the pot topped with freshly toasted breadcrumbs.
Top with extra goodness – add a drizzle of honey, brown butter, or sprinkle of cinnamon sugar over the knedle for an extra touch of sweetness. Sour cream, Greek yogurt, or whipped cream are great options as well.
Make it a full meal – enjoy knedle ze sliwkami as a sweet main dish or side dish paired with a light soup or a green salad.
Warm dessert – serve knedle after a savory meal to satisfy your sweet tooth.
Add an ice cream – during hot summer days, enjoy knedle with a scoop of vanilla ice cream.
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Storage instructions, reheating
Refrigeration:
- Allow the knedle to cool completely before storing.
- Place them in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator for up to 3 days.
- Store the brown butter, toasted pecans, and breadcrumb toppings separately in airtight containers.
Freezing (If you’d like to store them longer):
- After boiling, let the knedle cool completely.
- Lay the dumplings on a baking sheet lined with parchment paper, ensuring they do not touch, and freeze until solid (about 1-2 hours).
- Once frozen, transfer them to a freezer bag or container, separating layers with parchment paper.
- They can be stored in the freezer for up to 2-3 months.
Reheating:
Reheating from the Refrigerator:
Stovetop:
– Bring a pot of water to a gentle simmer. Place the knedle in the simmering water for 3-4 minutes or until heated through.
Drain and serve with the reheated brown butter and toppings.
Microwave:
– Place the knedle in a microwave-safe dish, sprinkle with a little water (to keep them moist), and cover with a microwave-safe lid or damp paper towel. Heat for 1-2 minutes or until warmed through. Avoid overheating, as it can make the dumplings tough.
Pan Fry (for a crispy option):
– Heat a little butter or oil in a skillet over medium heat. Fry the cold knedle for a few minutes on each side until golden and heated through. This adds a crispy texture to the outside while keeping the inside soft.
Reheating from Frozen:
- Drop the frozen knedle directly into simmering water. Cook for about 6-8 minutes or until they float to the surface and are heated through.
- Preheat the oven to 350°F (175°C). Place frozen knedle in a baking dish, cover with foil, and bake for 15-20 minutes, or until heated through.
Reheating the Toppings:
- Brown Butter:
Gently reheat in a small skillet over low heat until melted and fragrant. Be careful not to burn it. - Toasted Pecans:
Warm in a dry skillet for 1-2 minutes over low heat or in the oven at 300°F (150°C) for about 5 minutes, just until they’re crisp again. - Breadcrumb Topping:
Reheat in a skillet with a little butter over medium heat until warm and crisp, stirring often to avoid burning.
Quick Tips:
- Do not overheat: Overcooking knedle during reheating can make the dough tough or gummy, so it’s best to warm them gently.
- Refreshing frozen knedle: A quick boil or a crisp pan-fry will make frozen knedle feel freshly made. Just add the toppings after reheating for that finishing touch!
Knedle ze Sliwkami Recipe
Equipment
- large pot
- potato masher, ricer or food processor
- mixing bowl
- wooden spoon
- Rolling Pin
- small saucepan
- frying pan
- slotted spoon
- strainer
- knife, cutting board
- measuring cups and spoons
Ingredients
The Dough
- 2 lbs potatoes peeled and boiled
- 1 cup all-purpose flour
- 1 egg
- 1 pinch salt
The Plum Filling:
- 8-10 Italian plums cut into smaller chunks
- 2 tbsp butter
- 2 tbsp honey or to taste
- 1/2 tsp cinnamon optional
- 1/2 tsp vanilla extract optional
The Toasted Pecans:
- 1/3 cup pecans, roughly chopped
The Breadcrumb Topping:
- 1/2 cup breadcrumbs
- 3 tbsp butter
- 1 tsp cinnamon
- 1 tbsp sugar optional, depending on sweetness preference
The Brown Butter
- 1/4 cup butter
Instructions
- Peel and boil the potatoes in a large pot of salted water until they are fork tender, about 15-20 minutes. Drain them well and mash by hand, using potato ricer or food processor until smooth. Let them cool to room temperature.
- Once the potatoes are cooled, add the flour, egg, and a pinch of salt to a large bowl. Mix the ingredients until a dough ball forms. If it’s too sticky, gradually add more flour, 1 tablespoon, for best results. The dough should be soft but not sticky.
- Prepare the plums. Wash, dry, and sort. Remove the plum pits and cut them into smaller chunks.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the plum chunks and drizzle with honey. Cook for 3-5 minutes, stirring occasionally, until the plums soften slightly but still hold their shape. If using, stir in cinnamon and vanilla for extra warmth. Remove from heat and let cool. Place the cooked plums in a strainer to drain the excess of the juice.
- Roll out the dough into a log on a well-floured surface or floured board. Cut it into half-inch-thick pieces.
- Take a small handful of dough and flatten it into a round disc (about 3 inches wide). Place a spoonful of the plum mixture in the center.
- Fold the dough around the plums and pinch the edges to seal. Roll each knedle gently in your hands to form a smooth ball. Repeat with the remaining dough and plums. Make sure to have well-floured hands to avoid sticking!
- Bring a large pot of water to a boil. Gently drop in the knedle, cooking them in batches if necessary. Once they float to the top, let them cook for another 3-5 minutes. Remove them with a slotted spoon and set aside in a strainer to drain excess water.
- In a small pan, dry-toast the chopped pecans over medium heat until they become fragrant, about 2-3 minutes. Remove and set aside.
- In the same pan, melt 1/4 cup of butter over medium heat. Stir the butter until it turns golden brown and gives off a nutty aroma, about 5 minutes. You can add the toasted pecans to the browned butter or serve them separately. Remove from the heat and set aside.
- In the same pan dry roast the chopped pecans. You can also roast them using 2 tbsp butter.
- In another pan, melt 3 tablespoons of butter. Add the breadcrumbs and stir continuously until they are golden and crispy about 3-4 minutes. Stir in cinnamon and brown sugar and remove from the heat
Notes
Nutrition
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Conclusion
What do you think?
Yes, it takes a little time to make Knedle ze Sliwkami, but this delicious recipe is worth trying. Knedle are a delightful and comforting dish that combines rich flavors of plums, soft potato dough, and warm, cozy toppings.
With a few twists, like caramelizing the plums or adding nutty brown butter and toasted pecans, you can elevate this traditional treat into something truly special. Whether served as a main dish or a sweet dessert, these dumplings are perfect for sharing with loved ones. Enjoy them warm, and don’t forget the extra drizzle of butter and cinnamon for a truly indulgent experience!
FAQ
What are Knedle ze śliwkami?
Knedle ze śliwkami are traditional Polish potato dumplings stuffed with fresh plums. They’re often served with buttery toppings and sweet or nutty garnishes, making them a perfect comfort food or dessert.
Can I use other fruit besides plums?
Yes, you can substitute the plums with other stone fruit such as apricots, peaches, or even berries. Just make sure to adjust the sweetness and cooking time as needed depending on the fruit’s water content and ripeness.
What type of potatoes should I use?
Starchy or all-purpose potatoes like Yukon Gold or Russet work best because they create a fluffy dough. Waxy potatoes are not recommended, as they can make the dough too sticky.
Can I make knedle ahead of time?
Yes! You can prepare the dumplings in advance, store them in the fridge or freezer, and reheat them when ready to serve. See the storage and reheating instructions for more details.
Why is my knedle dough sticky?
Sticky dough usually means the potatoes have too much moisture. Let the boiled potatoes cool and dry out before mashing them, and avoid overmixing the dough. If needed, add a little more flour to reach a workable consistency.
Can I make the dough gluten-free?
Yes, you can substitute the wheat flour with a gluten-free flour blend. However, the texture may differ slightly. You might need to experiment with ratios to ensure the dough holds together.
Can I fry knedle instead of boiling them?
While the traditional method is to boil them, you can pan-fry the boiled knedle in butter afterward for a crispy, golden finish. This gives the dumplings a nice texture contrast with a soft center and crispy outer layer.
How do I keep the knedle from falling apart during cooking?
Be sure to seal the edges of the dumplings well around the plum filling. When cooking, use gently simmering water rather than a rolling boil, as rapid boiling can cause them to break apart.
Can I freeze uncooked dumplings?
Yes, prepare the dumplings as usual, but don’t cook them. Place them on a baking sheet lined with parchment paper, making sure they are not touching each other. This will prevent them from sticking together. Freeze for a couple of hours until they are firm. Once frozen, transfer the dumplings to a freezer bag or airtight container. When ready to cook, you can boil them straight from frozen—just add a few extra minutes to the cooking time
