Polish Plum Dumplings
Delight in the comforting flavors of Eastern Europe with Polish Plum Dumplings (Knedle ze Śliwkami), a cherished family recipe that marries soft, pillowy potato dough with the natural sweetness of juicy plums. These dumplings feature small plums, such as Damson or Italian prune plums, encased in tender homemade dough made from mashed Russet potatoes and flour. Each dumpling is enhanced with a touch of sugar, and for a lovely twist, a sprinkle of cinnamon can be added inside the fruit. After a quick boil, they are coated in buttery, golden-toasted breadcrumbs for a contrasting crunch. Serve these hearty dumplings warm, dusted with powdered sugar or paired with sour cream for a sweet-yet-savory dessert or satisfying treat. Perfect for fall gatherings or as a nostalgic nod to Polish cuisine, this recipe is a must-try for fans of traditional European flavors.
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Recipe Information
Ingredients
- 500 grams Russet potatoes
- 150 grams All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 12 pieces Plums (small, like Damson or Italian prune plums)
- 3 tablespoons Granulated sugar
- 4 tablespoons Butter
- 60 grams Breadcrumbs
- optional Powdered sugar (for garnish)
- 1 teaspoon Cinnamon (optional, for flavoring)
Instructions
Peel and dice the potatoes. Boil them in salted water until fork-tender, about 15 minutes. Drain, mash, and let cool completely.
Once the potatoes have cooled, add the flour, egg, and 1 teaspoon of salt. Mix the dough gently until it just comes together. Avoid overmixing, as overworking the dough can make it tough.
Wash and pit the plums. For each plum, make a small cut and remove the pit, leaving the plum mostly intact. If desired, place 1/4 teaspoon of sugar (and a pinch of cinnamon, if using) inside each plum for added sweetness.
Take a portion of the dough (about the size of a golf ball), flatten it into a round disk, and place a plum in the center. Carefully wrap the dough around the plum, sealing the edges completely. Repeat for all plums.
Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water in small batches. Once they rise to the surface, cook for an additional 3-4 minutes. Remove with a slotted spoon and set aside to drain.
In a large skillet, melt the butter over medium heat. Add the breadcrumbs and cook, stirring frequently, until golden brown and fragrant, about 5 minutes.
Roll the cooked plum dumplings in the buttery breadcrumbs until evenly coated.
Serve warm, dusted with powdered sugar for garnish. Optionally, add a dollop of sour cream or whipped cream for an extra indulgence.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 351 mg | 117% | |
| Sodium | 3799 mg | 165% | |
| Total Carbohydrate | 412.1 g | 150% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 137.7 g | ||
| Protein | 51.7 g | 103% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 233 mg | 18% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 4307 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
