Wednesday, April 26, 2017
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Dumplings with Plums (Knedle)

Polish: Knedle ze sliwkami

Excellent, especially for late summer and fall when there are plenty of plums on the market


  • 1 kg (2 lbs) potatoes
  • 1-1.5 lbs. (500-700 g) of small plums (diameter about 1 inch)
  • 300 g flour
  • 2 eggs
  • salt
  • 2 Tbs. of margarine or butter
  • bread crumbs


Clean plumbs, you may try to take seeds away by cutting plumbs in half but you may also leave plums with seeds inside.
Peel and cook potatoes and pass it through the meat chopper. Just like on the picture below. If you do not have a meat chopper try to puree it as well as you can or use mashed potatoes.

Prepare dough in a bowl by mixing potatoes, flour, two eggs and a half teaspoon of salt. Work dough until firm. Divide into 2-3 parts and roll each piece into a sheet of thickness of 1/6-1/4 of inch. If the dough is too sticky add some flour. Cut squares by use of knife, then wrap every plum with a dough and form a ball. The plum should be covered with dough completely.

Bring to boil a 3/4 full large kettle of water. Place several plum balls in the boiling water and watch until they rise to top. Remove with a colander spoon to a serving platter.

Simultaneously prepare the gravy. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the plum balls.

This dish is perfect for lunch or early dinner especially for a cool September day.


If you cannot find small plums in the grocery stores try farmer markets.

Recommended reading(s):

Polish CookeryIf you are interested in Polish cuisine I recommend a book written by Marja Ochorowicz-Monatowa, entitled Polish Cookery

Art of Polish CookingTry also a book written by Alina Zeranska, Janina Domanska (Illustrator), entitled The Art of Polish Cooking

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This is Brande from Uganda with a photo of Ela, my daughter.

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