Knedle ze sliwkami (Plum Dumplings) Recipe
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Ingredients: |
Ingredients: 1 1/2 lb potatoes, peeled; 1 c sour cream; 6 tbsp butter; 2 eggs, beaten; 2 1/4 c all purpose flour, plus extra for dusting; 8-12 plums; 3/4c icing [confectioners'] sugar; 2tbsp ground cinnamon; 3 tbsp breadcrumbs; icing [confectioners'] sugar and cinnamon, for dusting
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Directions: |
Directions:1 Cut potatoes into even sized pieces and cook in a pan of lightly salted boiling water for 10-15 minutes, or until soft. Drain, leave to cool, then mash in large bowl
2 Add the sour cream, 2 tbsp butter, eggs and flour to mashed potato and stir to combine thoroughly
3 Turn the dough out on to a lightly floured surface and knead lightly until the dough comes together and is firm. Add a little more flour if necessary - it should not be sticky
4 Cut a slit down one side of each plum so that you can remove the pit while keeping the plum in tact. Mix together the icing sugar and cinnamon, then push a teaspoon into each of the plums
5 Roll out the dough to 1/4 inch thich and cut into eight or twelve 4 inch squares (depending on how many plums you have). Place a plum in the center of each square, then bring up the dough and pinch the edges together to completely seal the plum in the dough.
6 Bring a large pan of water to a boil and add the dumplings in batches of about 6 at a time. Cook for about 8 minutes, or until they rise to the surface. Remove with a slotted spoon, transfer to a bowl and keep warm while you cook the remaining dumplings
7 Heat the remaining butter in large frying pan, and the breadcrumbs and fry for a few minutes, until golden brown. add the dumplings and gently turn in the breadcrumbs to coat.
8 Transfer to a warm serving place and dust with icing sugar and cinnamon. Serrve immediately |
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Notes: |
Personal
Notes: These traditional sweet dumplings, made with potato dough, contain a whole plum, stuffed with cinnamon sugar. They are served everywhere in Poland during the autumn, when plums are their best!
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