For me these are sweet pierogi– but I have been assured by my aunties in Poland – who made them for me on my last visit – that because of their shape – round balls – these are always called knedle. (This if from the German word knödel – for dumplings).
The dough is just the same as for pierogi and they are also boiled in the same way but will take a bit longer to cook depending on the size of the plums.
In Poland small dark plums called węgierki (Hungarian plums) are used.
I think that in America these are called Italian plums.
Serve them warm, dusted with icing sugar and soured cream.
Use the standard recipe for pierogi, just using 250g of flour (see below)
Best not to make too many as they should be served warm and do not freeze well.
500g fresh plums – small ones are best for the round shape.
Mix around 3 tablespoons of granulated sugar with 1 teaspoon of ground cinnamon.
Wash and dry the plums and remove the stalks.
Remove the stone but do not cut through completely.
Put ½ to 1 teaspoon of the sugar mixture in the cavity.
Roll out the dough – slightly thicker than for pierogi.
Cut strips of dough more than twice the size of the plum.
Place the filled plum on one side of the dough.
Fold over the other part of the dough and seal the edges well with your fingers – take care as the added sugar produces liquid – use excess dough to give a good seal then cut away this excess dough to give a more rounded shape.
Drop them into boiling water.
Simmer for around 10 minutes.
Remove with a slotted spoon into a colander.
Dust with icing sugar and serve with soured cream.
Ingredients – Dough
250g pasta flour or plain flour & 2 tablespoons of fine semolina
1 tablespoon oil – sunflower or light olive
½ teaspoon salt
1 egg yolk
Method – Dough
In a jug or bowl mix together the water, oil and the yolk.
Put the flour and salt into a large bowl and make a well in the centre.
Pour in the liquid from the jug and initially use a knife to mix this into the flour and then use your hands to mix the liquid and flour to get a ball of dough.
Turn this out onto a floured board and knead the dough for a few minutes until you have a smooth ball.
Cover and leave to rest for about ½ an hour.
Roll the dough out – slightly thicker than you would do for pierogi..