Sweet Knedle – 2

• In some parts of Poland the dough for plum knedle is made from cold boiled potatoes.
• Best to boil the potatoes earlier than you need them.
• In Poland small dark plums called węgierki (Hungarian plums) are used.
• I think that in America these are called Italian plums.
• Use ripe plums – small ones are best.
  

  Ingredients 

• 8 plums
• *
• 600g cold boiled potatoes
• 1 tablespoon of melted butter
• 1 egg and 1 yolk
• 120g plain flour (approx)
• Pinch of salt
• *
• To serve
• Butter
• Dried breadcrumbs
• Ground cinnamon
• or
• Soured cream
• Icing sugar
• Ground cinnamon 

Method

• Make sure the potatoes are cold.
• Mash the potatoes or use a ricer so you do not have any lumps.
• Add the melted butter, egg, yoke and a pinch of salt.
• Mix well together.
• Add the flour bit by bit – you want a dough that you can handle but not too stiff.
• *
• 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.
• *
• Divide the dough into 8 equal balls.
• Flatten each ball.
• Put a plum in the centre of the dough.
• Shape the dough around the plum.
• Seal up the “seam”.
• Fashion a ball or oval with your hands.
• *
• Fill a wide pan with water and a tablespoon of salt and bring to the boil.
• Drop in the knedle in batches – 3 or 4 at a time.
• Boil for around 8-10 minutes.
• They are ready when they float to the surface.
• *
• Serve with hot buttered breadcrumbs and a pinch of cinnamon
• or
• Serve dusted with icing sugar and soured cream and a large sprinkling of cinnamon.

Note

I have read that some people serve these as a side dishes with roast meats.