Many countries have their own versions of potato based dumplings; kroppkakor in Sweden, Klöße in Germany, Knödeln in Austria and so on. In Poland there are many dumpling variants made of boiled potatoes. We have the ones with savoury filling “Pyzy“, the sweet ones “knedle” and “kopytka” which are not filled with anything at all. Some people would probably want to add “pierogi” to the above dumpling list, but their dough normally doesn’t contain any boiled potatoes (apart from the filling) so they don’t really belong here.
Knedle ze śliwkami is typical Polish sweet dish, often eaten as a sweet dinner. The Polish kitchen isn’t always healthy… :-) Normally the dumpling dough is made of boiled potatoes, but I found a variant made out of quark (my middlename should be quark…) on the Polish food forum which I read. The result was excellent, and even Fredrik really liked these dumplings.
Knedle ze śliwkami
(makes 12, serves 4)
250 gr quark (don’t use Kesella as it’s too runny; I made my own quark)
120-130 gr flour
2 tablespoons of melted butter
12 small sweet plums
12 tsp caster sugar
Wash the plums, pat dry and stone by cutting a gash. Stuff each plum with one teaspoon of sugar.
Boil water in a large pot.
Prepare dough in a bowl by mixing all ingredients. Work dough until firm, if the dough is too sticky add some flour. Divide the dough into 12 pieces, then flatten each piece with your hands and wrap it around each plum.
Put the knedle in boiling water, 6 at a time or less depending of the size of your pot. When they start floating carefully boil for about 8 minutes until you think that the plums are soft. Take out the dumplings carefully with a slotted spoon. Pour melted butter over the knedle and sprinkle some sugar and cinnamon.