Knedle ze Śliwkami – Polish Plum Dumplings Recipe

There’s nothing quite like Knedle ze Śliwkami—those little Polish plum dumplings wrapped around juicy plums, boiled, and served warm with melted butter, cinnamon, and a dollop of sweet cream. It’s the kind of dessert (or dinner!) that brings back memories of late-summer evenings in my Polish babcia’s kitchen, where plum dumplings were always a sign that harvest season had arrived.

Let’s learn how to make these cozy, traditional potato plum dumplings from scratch—just like grandma used to do.

What Are Knedle ze Śliwkami?

Knedle ze Śliwkami are Polish potato dumplings filled with plums—a beloved dish found in many old Polish cookbooks and babcia’s recipe notebooks. They’re typically made in late summer or early fall when węgierka plums (a small, dark European plum) are in season.

You’ll also hear them called:

• Plum knedle
• Polish plum dumplings
• Potato plum dumplings
• Just “Knedle” or “Knedli” in casual speech

They’re part of a broader family of Eastern European fruit dumplings, similar to Czech, Slovak, and Hungarian versions. But the Polish style leans into soft, tender potato dough and simple, buttery toppings.

Necessary Equipment

You don’t need anything fancy to make homemade plum dumplings, but a few tools help:

• Large pot (for boiling dumplings)
• Slotted spoon
• Potato ricer or masher
• Mixing bowl
• Rolling pin (optional)
• Small knife or plum pitter
• Clean towel or plate for formed dumplings

(Tip: A potato ricer will give you the fluffiest dough with minimal effort.)

Key Ingredients & Substitutions

For the Dough:

• 500g starchy potatoes (russet, Yukon gold, or type C potatoes in Poland)
• 1 egg
• 150g (1 cup) all-purpose flour
• 1 tbsp sour cream
• Pinch of salt

(Tip: Cook and cool the potatoes the day before for best texture.)

For the Filling:

• 10–12 small European plums (węgierka or damson), pitted
• Optional: 1 tsp vanilla sugar, cinnamon, or sugar inside each plum

For Serving:

• Melted butter
• Cinnamon
• Sweetened sour cream or sweet cream
• Optional: Breadcrumbs toasted in butter

(Note: If plums are very tart, sprinkle a bit of sugar inside before sealing.)

Step-by-Step Instructions

1. Cook and Mash the Potatoes

Boil the potatoes whole and unpeeled until fork-tender. Let cool completely (ideally overnight). Peel and rice or mash until smooth.

(Tip: Using cold, dry potatoes helps prevent sticky dough.)

2. Make the Dough

In a bowl, combine mashed potatoes, flour, egg, sour cream, and salt. Mix until a smooth dough forms. It should be soft but not too sticky—add more flour if needed.

(Tip: Don’t overwork the dough—it should feel like soft playdough.)

3. Prep the Plums

Pit the plums. If they’re large, cut in half and use a smaller piece per dumpling. Optionally sprinkle inside with cinnamon or vanilla sugar.

(Tip: European plums work best—they hold their shape and aren’t too juicy.)

4. Shape the Knedle

Divide the dough into 10–12 pieces. Flatten each into a circle in your palm. Place a plum in the center, then fold and pinch the dough to seal. Roll gently into a ball.

(Tip: Keep your hands floured and work quickly—if the dough is too warm, it softens.)

5. Boil the Dumplings

Bring a large pot of lightly salted water to a gentle boil (not a rolling boil). Drop in dumplings, a few at a time. Simmer for 8–10 minutes, or until they float and the dough is firm.

(Tip: Don’t overcrowd the pot. Test one for doneness before removing the rest.)

Tips for the Best Knedle

Use starchy potatoes for the best dough texture (avoid waxy types). Boil potatoes the day before and let them dry out in the fridge.

If your dough is too sticky, add flour 1 tbsp at a time. Work with lightly floured hands to avoid sticking.

Don’t overboil—just simmer gently until the dough is set. Add a splash of rum or vanilla to the cooking water for subtle flavor. Serve immediately—they taste best warm, soft, and fresh.

Serving Suggestions

Traditionally, Knedle ze Śliwkami are served warm, often as a sweet main dish, but they’re just as lovely for dessert.

Try them:

• Drizzled with melted butter and a sprinkle of cinnamon
• With a spoonful of sweetened sour cream or whipped cream
• Topped with toasted breadcrumbs and sugar
• Served with warm vanilla sauce for a richer finish

They’re especially welcome at the table during late summer and fall, when plums are at their best and comfort food calls.

Make-Ahead & Storage

Make-Ahead Tips:

• Boil the potatoes the day before and keep in the fridge.
• You can form the dumplings a few hours ahead, place them on a floured tray, and refrigerate until cooking time.

Storage:

• Store cooked dumplings in a sealed container in the fridge for up to 2 days.
• To reheat, steam gently or warm in a covered pan with a bit of butter or cream.

Freezing:

• Freeze uncooked knedle on a tray until firm, then transfer to a bag.
• Cook from frozen—just add 2–3 minutes to the boiling time.

(Tip: Don’t refrigerate raw dumplings overnight—they can get sticky and hard to handle.)

Common Mistakes

• Using wet or warm potatoes—this leads to sticky dough that falls apart.
• Not sealing the dumplings properly—they’ll open during cooking.
• Overboiling—can make the dough rubbery or cause splitting.
• Using overly juicy plums—they release too much water and break the dough.
• Not testing the water—a too-hard boil can cause dumplings to crack.

FAQ

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