Knedle (dumplings with plums)

From: (Rene Gagnaux)
Date: Wed, 20 Oct 1993 12:00:00 +0100
Here's another Polish one:

   Servings:  4
    700 g  Potatoes (25 oz)
    250 g  Flour (9 oz)
      1    Egg
      1 tb Butter
      1 tb Sour cream

    750 g  Plums (26 3/4 oz)

    100 g  Icing sugar (3 1/2 oz)
      2 tb Cinnamon
      4 tb Butter, melted
      3 tb Bread crumbs

  Wash and peal the potatoes. Cook in salted water, cool and mince. Add
  cream, butter, egg, salt and enough flour to knead the dough.

  Wash the plums, pat dry and stone. Stuff each plum with sugar mixed with

  Roll out the dough into 5 mm (0.2 in) sheet and cut into 8 x 8 cm squares
  (3.15 in). Place one plum on each-square, seal and shape into a dumpling.
  Cook a few at a time in boiling salted water until they emerge on the
  surface. Take the dumpling out - carefully ! - with a slotted spoon.

  Melt butter in a frying pan, add bread crumbs and light fry. Add the
  dumplings, mix well, turning on all sides. Transfer to a serving plate,
  prinkle with icing sugar with cinnamon and serve.

  (From: Polish cooking, Warszawa 1993, ISBN 83-85477-34-9)
  (Posted by Rene Gagnaux)


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