plum dumplings

HungarianPlum Dumplings are made with mashed potatoes, the dough is the same aswhen you make gnocchi.  Simple, tastyingredients, they can be eaten as dessert, a meatless main dish orside dish. A family favourit and children’s delight. Potato dumplings stuffedwith plum, cinnamon, sugar and rolled in breadcrumbs.

Hungarian plum dumplings - Szilvásgombóc

potatoes

all purpose flour

breadcrumbs

unsalted butter

Salt

powdered sugar

cinnamon

15-17 small damson plum, stoned

vegetable oil

Peel, cube and boil the potatoes in salted water until tender. Mash the potatoes while still warm, mash really well with no chunks left. Add the butter and let it cool completely.

Meanwhile, toast the bread crumbs in about 1 tablespoon of vegetable oil over low heat, stirring constantly, until crunchy and golden brown. Put aside.

Mix the potato mass with one egg, a pinch of salt, the flour and knead the dough until smooth. The dough should be light and pliable, it might be a bit sticky but do not add more flour, otherwise you dumplings will be stone-hard.

Bring a pot of salted water to a boil.

Sprinkle the work surface with flour before placing the ball of dough on top. Be sure to sprinkle the dough on top as well as coat the rolling pin. I sprinkle a lot of flour on the surface, it prevents the rolled dough sticking to it. Roll it out the until it’s 0,5-1 cm thick (approx. 1/3 inch). Cut the rolled dough into 8 cm squares (approx. 3,2 inches). Place a half plum on each square and sprinkle 1 coffee spoon of cinnamon sugar in the middle of the plums. Place the other half of the plums on the candied plums. Fold and knead the dough around plums to make them into dumplings.

Add the dumplings to the boiling water in batches – not to over-crowd them – and gently simmer until they float on the top.

Remove the dumplings from the water using a slotted spoon, drain and lightly roll them in breadcrumbs browned in oil.

Sprinkle with sugary ground cinnamon. Enjoy!

Polish plum dumplings (knedle ze śliwkami in Polish) are traditional Polish dumplings, very popular in summer. These delicious dumplings are made from plums wrapped in potato dough. They are served with buttered breadcrumbs and sweetened sour cream.

Polish Plum Dumplings (Knedle ze śliwkami)

(500 grams) starchy potatoes, (such

(125 grams) flour (+ more for working with the dough)

salt

plums (preferably small but all sizes will work)

sugar cubes (or granulated sugar)

butter (for coating the dumplings)

sour cream

sugar (or less)

butter

Peel the potatoes, chop them into evenly-sized chunks and cook until fork-tender, about 15-20 minutes.

While the potatoes are still warm, press them through a potato ricer or mash them with a potato masher. Let the potatoes cool before adding the other ingredients (warm potatoes will absorb more flour making your dumplings tough).

Add flour, egg, and salt to the potatoes. Stir the ingredients with a spoon until roughly combined, then knead the dough with your hands until you have a ball of dough. Don't overwork the dough.

Transfer the dough to a wooden board sprinkled with flour. The dough will be a little bit sticky but try to not add more flour or the dough may end up too tough.

Divide the dough into 8 parts (if you have medium-sized plums).

Cut all the plums almost in half but not all the way through, just enough to remove the stone. Place 1 sugar cube and a pinch of cinnamon in the place of the stone. Press both sides of the plum together.

Flour your hands. Take one part of the dough and flatten it into a disk. Place one plum in the middle. Wrap the dough around the plum. Pinch the seam well so it won't open while cooking. Roll between your palms so you have a ball of dough.

Place all the dumplings on a well-floured board.

Cook knedle: Bring a large pot of salted water to a boil. Reduce the heat to a gentle simmer (the water should not boil rapidly!). Gently lower 4 knedle on a spoon into the water. After a minute or so, stir the dumplings gently with a wooden spoon to make sure they're not sticking to the bottom of the pot. When they float to the surface, cook them for 4 minutes. The cooking time may depend on the size of the dumplings. If you're not sure how long to cook them, you can test cook just 1 dumpling. Remove the cooked dumplings from the water with a slotted spoon and transfer to a plate. Drizzle with melted butter to prevent the dumplings from sticking to each other. Repeat with the remaining dumplings.

While the dumplings are cooking, prepare the sides. Whisk the sour cream with powdered sugar until combined. Buttered breadcrumbs (bułka tarta): melt the butter in a medium pot/pan, when melted add the breadcrumbs, cook for a couple of minutes or until golden brown in color (be careful not to burn them).

Serve your knedle with breadcrumb topping and sour cream and sprinkle them with cinnamon.

Enjoy!

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