Knedle ze Sliwkami Recipe
Large, pillowy potato dumplings stuffed with sweet-tart juicy plums are the ultimate indulgence int he comfort food department. Let's make Knedle ze Sliwkami.
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
Use starchy potatoes, cool them completely, and avoid overworking the dough.
Ensure your plum filling is cool and the dumplings are well-sealed.
Toast your toppings carefully and serve knedle right after cooking for the best flavor and texture.
Nutrition
Serving: 3pieceCalories: 518kcalCarbohydrates: 81gProtein: 10gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 63mgSodium: 201mgPotassium: 1028mgFiber: 8gSugar: 22gVitamin A: 771IUVitamin C: 46mgCalcium: 71mgIron: 4mg
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