Knedle
poland
Place of Origin:
Knedle, also known as plum dumplings, are a type of Eastern European dumpling popular in countries like Poland, Czech Republic, and Slovakia. They are made by wrapping a sweet potato dough around fresh plums, creating a delightful combination of a soft, sweet filling and a tender outer layer. Knedle are typically served as a dessert and can be enjoyed with various toppings such as cinnamon sugar, butter, or sour cream.
Also Known as:
3 medium potatoes, peeled, boiled, mashed, cooled 2 large eggs, beaten 1/2 teaspoon salt 1 1/2 cups all-purpose flour 16 damson plums, pitted 16 sugar cubes 4 tablespoons (2 ounces) unsalted butter 1/4 cup breadcrumbs Confectioners' sugar, for optional garnish Ground cinnamon, for optional garnish
Description
Ingredients
Sauerkraut Filling: 2 tablespoons butter ⅓ cup chopped onion 1 ½ cups sauerkraut
drained and minced salt and pepper to taste Potato Filling: 3 tablespoons butter ½ cup chopped onion 2 cups cold mashed potatoes 1 teaspoon salt 1 teaspoon white pepper Dough: 1 (8 ounce) container sour cream 3 large eggs 3 cups all-purpose flour 1 tablespoon baking powder ¼ teaspoon salt
Recipe
Knödel, gomboce, Plum dumplings