Polish Plum Dumplings Knedle

Polish plum dumplings also called knedle ze śliwkami are pure comfort food and always bring a taste of early autumn to my table. This homemade version is surprisingly simple even on a weeknight and fills the house with the sweet scent of baked plums and toasty breadcrumbs. Every bite delivers a soft dough exterior with tart fruit at the center and a drizzle of butter glues everything together in a way only a cherished family dessert can.

The first time I made these dumplings with my grandmother we laughed at our clumsy efforts to seal in the plums but it became a yearly tradition that marked the very best of fall.

Gather Your Ingredients

• Starchy potatoes: Yukon gold or russet give the dough its tender fluffy bite so avoid waxy potatoes
• All-purpose flour: Essential for binding and creating that classic dumpling texture look for fresh unbleached flour
• Egg: One large fresh egg brings the dough together and makes it easier to handle
• Sour cream: Adds richness and helps make the dough extra pliable use a thick high-quality variety for best results
• Salt: Lifts all the flavors in both dough and water bring out the sweetness in the plums
• Small European plums (węgierka): Ideal since they are sweet tart and not overly juicy select plums that are firm but ripe
• Vanilla sugar or ground cinnamon (optional): For the filling elevates the plum flavor and makes each dumpling special
• Butter: For drizzling in the end makes everything taste just right choose unsalted and melt gently

How to Make It

Prep and Cook the Potatoes:

Peel potatoes and cut them into even chunks for even cooking. Boil them in lightly salted water until completely soft and fork tender which takes about 18 minutes. Drain well and spread on a plate to cool fully. This helps prevent the dough from getting gummy.

Make and Knead the Dough:

On a clean surface scatter flour and mound the cooled mashed potatoes on top. Make a well add the egg sour cream and salt. Mix and knead with your hands using light pressure only until the dough comes together and is smooth. A soft and slightly sticky dough works best. If needed dust in extra flour a tablespoon at a time but do not overwork or overflour the dough.

Prepare the Plums:

Rinse and dry your small plums. Cut each plum through the equator to remove the pit but keep both halves together. Sprinkle the center of each with a bit of cinnamon or vanilla sugar if using and a touch of powdered sugar for extra sweetness.

Form the Dumplings:

Pinch off a golf ball-sized piece of dough. Flatten it in your palm into a small disc slightly larger than your plum. Place a plum in the center close the dough carefully around the fruit and pinch to seal tightly. Dust hands with flour to avoid sticking. Repeat until all dough and plums are used.

Cook the Dumplings:

Bring a large pot of salted water to a gentle boil. Carefully transfer dumplings into the water in batches never overcrowding. Stir once so they do not stick to the bottom. Let them cook undisturbed until they float and then cook an extra 5 minutes so the dough is tender all the way through.

Finish with Buttery Breadcrumbs:

Meanwhile heat a dry skillet on medium. Add plain breadcrumbs and toast stirring often until golden brown and nutty. Lower the heat and add melted butter stirring so all crumbs are coated and fragrant.

Plate and Serve:

Use a slotted spoon to lift the cooked dumplings onto a plate. Drizzle or roll them in the buttery breadcrumbs. Top with an extra spoonful of sweetened sour cream if you like. Serve warm for the ultimate cozy treat.

My favorite part of this recipe is the golden nutty breadcrumbs that turn every dumpling into comfort on a plate. My grandmother used to say that the best dumplings are made with laughter and patience and I think that secret ingredient shows through every time we gather for plum season.

Flavor Boosters

If you cannot find European plums use any small sweet plums but avoid those that are too watery to keep dumplings from splitting. For a dairy-free version substitute plain coconut yogurt or a thick plant-based sour cream for the regular sour cream and coconut oil for butter. You can use gluten-free flour blends but the texture will change.

Serving Suggestions

Polish plum dumplings can be served as a main dish for lunch or as a dessert. Many families enjoy them with a dollop of thick yogurt or sweetened cottage cheese on the side instead of sour cream. For an even more indulgent treat dust with extra cinnamon sugar or serve with fresh whipped cream.

Creative Twists

Swap the plums for ripe apricots or even strawberries in early summer. For winter try a filling of cooked spiced apple slices. You can adjust the level of sugar in the filling depending on your fruit’s natural sweetness.

Formed uncooked dumplings can be frozen in one layer on a tray until firm and then bagged for up to two months. Cook directly from frozen by dropping into boiling water and adding a couple of minutes to the cook time. They taste almost as good as fresh and save so much time when plum cravings strike.

Common Questions About This Recipe

→ What are the best potatoes for knedle ze śliwkami?

Starchy varieties like Yukon gold or russet work best, providing a tender dough that holds together well.

→ Can other fruit be used as filling?

While plums are traditional, apricots or cherries can make delicious alternatives for these dumplings.

→ How do you prevent the dough from sticking?

Lightly flour your work surface and hands to keep the dough easy to handle and shape around the plums.

→ What toppings complement Polish plum dumplings?

They’re often served with buttery breadcrumbs, a dusting of cinnamon, or a generous spoon of sweetened sour cream.

→ Are these dumplings best served warm or cold?

Warm dumplings are preferred, highlighting the soft dough and juicy, flavorful plum filling.