There are probably as many recipes for knedle as there are for pierogi! 😉 I make plum knedle using a curd cheese dough based on my Mum’s recipe, and before that, my Grandma’s. I have always made them “by eye”, but for the purpose of the blog I finally weighed all the ingredients. During plum season, I try to make them at least once a week. I serve them with either sour or sweet cream, lightly sprinkled with cinnamon and sugar. I also use this dough to make kopytka (Polish potato dumplings), although in that case I add a little less curd cheese. Here is my recipe for plum knedle. Definitely one to try!
Makes about 30 large knedle.
Ingredients for the knedle:
- 500 g semi-fat or full-fat curd cheese (twaróg), minced once through a grinder or pressed through a potato ricer
- 500 g cooked potatoes (mashed and salted during cooking)
- 2 eggs
- about 1 cup plain flour (start with ¾ cup and add the remainder only if needed)
Additionally:
- about 700–900 g plums, stoned (the smaller the plums, the neater the knedle will be)
- sugar
Combine all the dough ingredients in a large bowl and knead until the dough is smooth and only slightly sticky.
Tear off small portions of dough and flatten each piece in the palm of your hand. Place a stoned plum in the centre and fill the cavity of the plum with about ½ teaspoon of sugar. Carefully seal the dough around the plum and shape into a smooth knedle.
Cook the plum knedle in lightly salted simmering water for about 2 minutes after they rise to the surface. Serve warm with your favourite toppings.
Enjoy!
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