Polish Potato Dumplings with Plums (Knedle)

I had a request for this recipe by one of our friends of A Coalcracker in The Kitchen’s Facebook page. I promised her that I would scour my files for this and here it is! Many people in the Coal Region will be familiar with these Plum Dumplings, remembering their Grandmother or Mom making them. These fruit-filled pockets of potato dough are popular with kids and adults alike.

Knedle (from German knödel, meaning”dumpling”), are doughy and slightly savory dumplings filled with sweet and ripe plums, topped with a butter and bread crumb mixture for texture and extra flavor. The dumpling dough is made of a mixture of flour, potato, butter and egg. After kneading, rolling out and cutting pieces of dough, the pitted plums get wrapped and pinched in the dough forming balls that are then cooked in salted water until they float to the top.

The dish is popular in Central and Eastern European countries, especially in Poland, Hungary and Czech Republic. The dish is eaten as dessert, a main dish, or side dish. Many recipes call for removing the stone from the plum and stuffing the fruit with sugar, but the dough itself is savory, not sweet The Knedle are sometimes topped with cinnamon or sour cream before serving. It is believed the dish originated in the Austro-Hungarian Empire.

Cook’s Note

Quick And Easy Tip

Instead of spooning sugar into the plum, place a sugar cube in the indentation left by the removal of the stone.

Polish Potato Dumplings with Plums (Knedle)

Recipe by A Coalcracker in the KitchenCourse: Dides, Entree, DessertCuisine: Eastern European, Pa. Dutch, Coal RegionDifficulty: Intermediate
Servings

8

servings

Doughy and slightly savory dumplings filled with sweet and ripe plums.

Ingredients

  • 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 OR 8 sugar cubes

  • Optional Toppings
  • Breadcrumbs toasted in butter

  • Cinnamon

  • Sour cream

Directions

  • Boil potatoes in salted water until tender, drain, cool, rice or mash, add butter, egg, and salt, and just enough flour to make a dough that is not sticky.
  • Heat a large pot of salted water to a gentle boil.
  • Divide dough into 8 pieces, pat or roll 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 or one sugar cube.
  • Wrap plums halves in dough, working, pulling, and pinching the dough until it completely encases the plum and you’ve sealed the edges completely by pinching.
  • Put the dumplings in the gently boiling water, cook for about 5 minutes, or until they float to the top.

DID YOU MAKE THIS RECIPE?

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I’m Lori Fogg

“A Coalcracker In The Kitchen”

Born and raised “a coal miner’s daughter” in the Anthracite Region of Pennsylvania, I love to share recipes and memories of home with fellow “coalcrackers” and celebrate our unique blending of Eastern European and Pa. Dutch heritage and cuisines here in northeast Pennsylvania.
Meet Lori