Polish plum dumplings with potato dough

Polish plum dumplings, or knedle, are made with cooked potatoes, flour and an egg. Each plum is wrapped in a thin layer of dough, then the dumplings are cooked in salted water. Use cooled potatoes that have been allowed to steam dry, and ripe, firm fruit. The dough will be easier to shape and the filling will stay juicy.

Ingredients for about 4 servings

• 1 kg cooked, peeled potatoes
• About 250 g wheat flour, plus extra for dusting
• 1 egg
• A pinch of salt for the dough, plus salt for the water
• About 16 small plums
• Sugar and cinnamon for the fruit, optional
• 2 tablespoons butter and 3 tablespoons breadcrumbs, to serve

The number of dumplings depends on the size of the plums and the thickness of the dough. Add flour gradually, as moist potatoes may need more. Plums with stones that come out easily are convenient. Wash and dry the fruit before shaping so wet skins do not make the dough difficult to seal.

Making the potato dough

Cook the potatoes in salted water until tender, drain and let the steam escape. While still warm, put them through a potato ricer or mash them very thoroughly, then leave to cool completely. Do not use a blender, as the potatoes can become sticky. You can also use previously cooked potatoes kept in the fridge.

Add the egg, a pinch of salt and most of the flour to the cold potatoes. Quickly bring together into a soft dough. If it is too sticky to shape, gradually add the remaining flour. Long kneading and too much dusting flour can make the dumplings heavy. The kopytka recipe uses a similar potato dough.

Filling and shaping the dumplings

1. Cut into the side of each plum and remove the stone. Leave the halves attached or separate them if the fruit is large.
2. If needed, put a little sugar and cinnamon inside. Very sweet plums do not need sugar.
3. Take a piece of dough and flatten it on your floured palm. Place a plum in the centre.
4. Gather the dough around the plum and seal the edges carefully. Roll gently into a ball, making sure there are no gaps.
5. Place the dumplings apart on a lightly floured surface.

The dough should cover the fruit completely but need not be thick. If it cracks, patch it with a small piece of dough and smooth the join. For large plums, halves make smaller dumplings easier to shape. Shake excess flour from your hands before sealing each one so the edges stick. Handle the finished balls carefully without squeezing them.

Cooking and serving

Bring a large pot of salted water to the boil, then reduce the heat. Add the dumplings in batches and stir carefully to prevent sticking. Once they float, simmer gently for another 4 to 5 minutes. Large dumplings may take longer. Remove one and cut it open to check that the dough next to the fruit is cooked.

Melt the butter in a frying pan, add the breadcrumbs and stir until lightly golden. Spoon over the drained dumplings. Sour cream, yoghurt or a pinch of cinnamon also work well. For another filled potato dish, try pyzy.

Storage and reheating

Cool the cooked dumplings, transfer to a container and refrigerate. Eat preferably within 2 days. Reheat briefly in hot water or in a covered frying pan with a little fat, until hot next to the fruit. Prepare the breadcrumb topping separately before serving. Cook freshly shaped raw dumplings promptly, before the plum juice softens the dough.

FAQ

Why do the dumplings fall apart in the water?

The edges may not be sealed, the dough may be too soft or the water may be boiling too vigorously. Cook one test dumpling. If it falls apart, add a little flour to the remaining dough and test again.

Can I use frozen plums?

Yes, although they may release plenty of juice when thawed. Drain the fruit and shape the dumplings promptly. Cooking time depends on the size and the temperature of the filling, so check one before serving.

Do the potatoes need to be cold?

They should be completely cool. Warm potatoes are stickier and can require more flour, making the dough less delicate.