Knedle ze Śliwkami (Polish Plum Dumplings)

Ingredients

• 1.25 lbs russet potatoes
• 1 cup all-purpose flour
• 1 whole egg
• 8 whole fresh plums, pitted
• 5 tbsp butter, divided
• ¾ cup breadcrumbs (panko or plain)

Instructions

1. 1

   Fill a large pot three-quarters full with water and bring to a boil over high heat — you will hear a rolling boil with large bubbles breaking the surface.

2. 2

   While water heats, peel the potatoes using a vegetable peeler, working from top to bottom in long strokes until the brown skin is completely removed.

3. 3

   Cut the peeled potatoes into 2-inch chunks so they cook evenly and quickly.

4. 4

   Add potato chunks to the boiling water and cook for 12–15 minutes, stirring once halfway through, until a fork easily pierces the center.

5. 5

   Drain potatoes in a colander, then return them to the pot.

6. 6

   Mash the warm potatoes with a potato ricer or fork until smooth with no lumps, working quickly while they are still hot.

7. 7

   Add 1 cup flour and 1 egg to the mashed potatoes and mix with a wooden spoon until a soft, slightly sticky dough forms — it should come together in about 20 strokes.

8. 8

   Sprinkle a clean work surface with flour and turn the dough out onto it.

9. 9

   Gently knead the dough by folding it toward you, pushing with the heel of your hand, rotating a quarter turn, and repeating for 1 minute, adding pinches of flour if it sticks.

10. 10

    Using a floured rolling pin, roll the dough into a rectangle about 1/8 inch thick — you should be able to see your hand through it.

11. 11

    Using a 3-inch round cutter or a drinking glass, cut out circles of dough.

12. 12

    Place one plum in the center of each circle, then fold the dough up and around the plum, pinching the edges together firmly so the plum is completely enclosed.

13. 13

    Fill the large pot again with fresh water and bring to a boil over high heat.

14. 14

    Gently place the dumplings into the boiling water one at a time, stirring gently to prevent sticking, and cook until they float, then for 2 more minutes.

15. 15

    Remove the dumplings with a slotted spoon and place them on a serving platter.

16. 16

    Melt 2 tablespoons butter in a small skillet over medium heat until the butter is foaming but not browning, about 90 seconds.

17. 17

    Add the breadcrumbs to the melted butter and stir constantly until the crumbs are golden brown and smell toasted, about 2–3 minutes.

18. 18

    Pour the remaining 3 tablespoons of butter over the dumplings, then sprinkle the warm breadcrumb mixture over the top and serve immediately.

Tools you’ll need

• large pot (at least 5-quart)
• vegetable peeler
• knife and cutting board
• colander
• potato ricer or fork
• wooden spoon
• measuring cups and spoons
• work surface
• rolling pin
• 3-inch round cutter or drinking glass
• slotted spoon
• small skillet
• serving platter

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