Sweet Knedle – 1

Knedle – Dumplings – With Plums

• 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.

Pierogi Dough

• 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.

Plum Filling

• 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
• 150ml water
• 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..