Potato dumplings originated from Germany. The popular knödel are usually filled with meat or savory filling. In Poland, they are served slightly differently- with fruits. Keep on reading to discover my gradma’s Polish knedle recipe.
What Fruits Do You Use For Polish Knedle?
The most popular are knedle with plums or strawberries. You can also fill them with other popular Polish fruits such as:
- apricots
- berries
- apples
- pears
- any other kind of fruits
What To Serve Polish Knedle With?
See also my kartacze Polish potato dumplings with meat recipe.
There are many delicious add-ons for Polish knedle! Here are the most popular ones (you can mix them together):
- melted butter
- butter and bread crumbs
- sugar
- honey
- sour cream
- poppy seeds
- nuts
- cinnamon
- vanilla sugar
How To Store Polish Knedle?
Always boil knedle before storing, it’s not a good idea to store them raw. Keep them:
- In the fridge for up to 4 days.
- In the freezer for up to 3 months.
You can boil frozen knedle, you don’t need to wait until they defrost.
Polish Knedle Recipe
Polish Knedle Recipe - Authentic Potato Dumplings With Fruits
Potato dumplings (knedle) originated from Germany. The popular knödel are usually filled with meat or savory filling. In Poland, they are served slightly differently- with fruits.
Ingredients
- 3-5 average potatoes (18 oz)
- 1 egg
- 1 cup of flour (more if the dough is too sticky)
- 10 oz of plums or strawberries
- breadcrumbs
- sour cream
- salt, butter, sugar
Instructions
- Peel and boil the potatoes.
- Mash and cool off the potatoes.
- Wash the fruits. If you use strawberries, remove the green tops. If you use plums, remove the stones.
- Add egg and flour to mashed potatoes. Mix until you get a smooth consistency.
- Using the floured hands, form the small ball.
- Flatten the ball and put the fruit in the middle.
- Carefully wrap the dough around the fruit and form the ball.
- Repeat until all the dough and fruits are used.
- Pour the water with a bit of salt to the big pot and heat.
- When the water is boiling, gently throw knedle (the balls) inside.
- When they start floating, reduce the heat and boil for another 5 minutes. Then, take them out with the slotted spoon.
- Place some butter on the pan, add breadcrumbs and fry for a while. The mixture needs to be watery.
- Pour butter with breadcrumbs on knedle. Serve with sugar. Optionally, you can add sour cream and/or cinnamon.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 291Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 37mgSodium: 174mgCarbohydrates: 57gFiber: 5gSugar: 8gProtein: 8g
These data are indicative and calculated by Nutritionix
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