Knedle ze Sliwkami (Polish Plum Dumplings)
Soft potato dough wrapped around whole sweet plums, rolled in cinnamon breadcrumbs. A late summer treat.
- Time1 hr 15
- LevelMedium
- Costabout £1.13 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 757kcal
- 126.1gcarbs
- 41.2gof which sugars
- 22.5gfat
- 12.8gsaturates
- 14.7gprotein
- 11.2gfibre
- 0.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Boil the whole peeled potatoes in salted water for 20 minutes until completely tender. Drain, steam dry for 5 minutes, then mash until very smooth. Cool until just warm.
20 min - 2
Make a well in the mash. Add the flour, potato starch, egg and salt. Mix and knead lightly into a soft dough that is not sticky.
- 3
Cut each plum along the seam and take out the stone, keeping the plum whole. Put 1 tsp sugar into the cavity and close.
- 4
Divide the dough into 8. Flatten each piece into a round in your palm. Put a plum in the middle and mould the dough all round it, pinching shut and rolling smooth.
- 5
Lower the dumplings into a wide pan of barely simmering salted water, in two batches. Cook for 10 minutes after they float, turning once.
10 min - 6
Melt the butter and fry the breadcrumbs with the cinnamon for 3 minutes until golden. Mix in 2 tbsp sugar. Roll the dumplings in the crumbs and serve warm with soured cream.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
