Potato Plum Dumplings: A Deliciously Authentic Recipe
Potato plum dumplings, known as *knedle ze śliwkami* in Polish, *szilvás gombóc* in Hungarian, and *Zwetschgenknödel* in German, are a delightful and comforting dish, especially popular in Central and Eastern Europe. These soft, pillowy dumplings, made from a simple potato dough and filled with sweet, juicy plums, are a seasonal treat that’s surprisingly easy to make at home. This recipe provides a detailed, step-by-step guide to crafting your own delicious potato plum dumplings, ensuring a satisfying and authentic culinary experience.
## What Makes Potato Plum Dumplings Special?
These dumplings offer a delightful combination of textures and flavors. The slightly savory potato dough provides a soft, yielding exterior, while the sweet and slightly tart plum filling bursts with juicy flavor. The traditional topping of toasted breadcrumbs adds a satisfying crunch and nutty aroma, creating a complete and harmonious dish.
## Ingredients:
**For the Dumplings:**
* 1 kg (2.2 lbs) potatoes, preferably starchy varieties like Russet or Yukon Gold
* 200-250g (1 1/2 – 2 cups) all-purpose flour, plus more for dusting
* 1 large egg, lightly beaten
* 1/2 teaspoon salt
**For the Filling:**
* 500g (1.1 lbs) ripe plums, preferably Italian plums (also known as prune plums or Damson plums)
* Granulated sugar, for stuffing the plums (approximately 1-2 teaspoons per plum, depending on their size and sweetness)
* Optional: A small knob of butter, for each plum (adds richness and flavor)
* Optional: A pinch of cinnamon, for each plum (adds warmth and spice)
**For the Topping:**
* 50g (1/4 cup) butter
* 100g (1 cup) breadcrumbs (preferably homemade or panko)
* 2 tablespoons granulated sugar (or more, to taste)
* Optional: 1/4 teaspoon ground cinnamon (adds warmth and depth to the topping)
## Equipment:
* Large pot
* Potato ricer or masher
* Large mixing bowl
* Slotted spoon
* Large skillet
* Baking sheet or tray (for cooling dumplings)
## Step-by-Step Instructions:
### 1. Prepare the Potatoes:
* **Boil the potatoes:** Wash the potatoes thoroughly. Place them in a large pot and cover them with cold water. Add a pinch of salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender and easily pierced with a fork (about 20-25 minutes).
* **Drain and dry:** Drain the potatoes well. Return them to the pot and place the pot back on the stovetop over low heat for a minute or two to dry out any excess moisture. This step is crucial for preventing the dough from becoming too sticky.
* **Rice or mash the potatoes:** While the potatoes are still hot (this is important!), use a potato ricer or masher to thoroughly mash them until smooth. Avoid over-mashing, as this can make the dough gummy. A ricer is preferred for a lighter, smoother texture.
* **Cool the potatoes:** Spread the mashed potatoes out on a baking sheet or tray to cool completely. This step is essential. Warm potatoes will make the dough too sticky and difficult to work with. Cooling can take an hour or two at room temperature or can be expedited by refrigerating them (covered) for about 30 minutes. The potatoes must be completely cold before proceeding.
### 2. Prepare the Plums:
* **Wash and pit the plums:** Wash the plums thoroughly. Cut them in half lengthwise and remove the pits. Try to keep the halves as intact as possible.
* **Stuff the plums:** Place a small amount of granulated sugar (about 1-2 teaspoons) into the cavity of each plum half. If desired, add a small knob of butter and a pinch of cinnamon to each plum. The amount of sugar will depend on the sweetness of your plums. Taste a plum and adjust the amount accordingly. Using a higher quality butter makes a noticeable difference.
### 3. Make the Dumpling Dough:
* **Combine the ingredients:** In a large mixing bowl, combine the cooled mashed potatoes, flour, egg, and salt. Start with 200g of flour and add more as needed. The amount of flour required will vary depending on the potato variety and how well the potatoes were dried.
* **Mix the dough:** Gently mix the ingredients until a smooth, slightly sticky dough forms. Be careful not to overmix the dough, as this can make it tough. The dough should be soft and pliable, but not so sticky that it’s difficult to handle. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it reaches the desired consistency.
* **Knead briefly:** Lightly flour a clean work surface. Turn the dough out onto the floured surface and knead it gently for about 1-2 minutes, just until it comes together into a cohesive ball. Avoid over-kneading. A soft, supple dough is the goal.
### 4. Assemble the Dumplings:
* **Divide the dough:** Divide the dough into 12-16 equal pieces, depending on the size of your plums and desired dumpling size.
* **Flatten and fill:** Gently flatten each piece of dough into a circle, about 3-4 inches in diameter. The dough should be thin enough to wrap around the plum, but not so thin that it tears easily.
* **Place a plum in the center:** Place a stuffed plum half in the center of each dough circle. Top with another plum half.
* **Wrap the plum:** Carefully bring the edges of the dough up and around the plum, completely enclosing it. Pinch the seams together firmly to seal. Make sure there are no air pockets inside the dumpling. A well-sealed dumpling will prevent the filling from leaking out during cooking.
* **Shape the dumpling:** Gently roll the dumpling between your palms to form a smooth, round shape. Repeat with the remaining dough and plums. Place the assembled dumplings on a lightly floured baking sheet or tray to prevent them from sticking.
### 5. Cook the Dumplings:
* **Bring water to a boil:** Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the water.
* **Cook the dumplings in batches:** Gently drop the dumplings into the boiling water, a few at a time, being careful not to overcrowd the pot. Overcrowding will lower the water temperature and cause the dumplings to stick together.
* **Cook until they float:** Once the dumplings float to the surface, cook them for another 3-5 minutes, until they are cooked through. The cooking time will depend on the size of the dumplings.
* **Remove and drain:** Use a slotted spoon to carefully remove the dumplings from the boiling water and place them on a clean baking sheet or tray to drain.
### 6. Prepare the Topping:
* **Melt the butter:** In a large skillet, melt the butter over medium heat.
* **Add the breadcrumbs:** Add the breadcrumbs to the melted butter and cook, stirring constantly, until they are golden brown and crispy. Be careful not to burn the breadcrumbs. Burnt breadcrumbs will have a bitter taste.
* **Add the sugar and cinnamon:** Stir in the granulated sugar and cinnamon (if using) and cook for another minute, until the sugar is melted and evenly distributed. The sugar will caramelize slightly, adding a delicious flavor and texture to the topping.
### 7. Serve the Dumplings:
* **Coat with topping:** Gently roll each cooked dumpling in the toasted breadcrumb mixture, ensuring that it is evenly coated.
* **Serve immediately:** Serve the potato plum dumplings immediately, while they are still warm and the topping is crispy. These dumplings are best enjoyed fresh.
## Tips for Success:
* **Use cold potatoes:** Ensure the mashed potatoes are completely cold before making the dough. This is the most critical step for preventing a sticky dough.
* **Don’t overmix the dough:** Overmixing will develop the gluten in the flour, resulting in tough dumplings. Mix just until the ingredients are combined.
* **Work quickly:** Once the dough is made, work quickly to assemble the dumplings, as the dough can become sticky if left to sit for too long.
* **Seal the dumplings well:** Make sure to seal the dumplings tightly to prevent the filling from leaking out during cooking.
* **Don’t overcrowd the pot:** Cook the dumplings in batches to prevent them from sticking together and to ensure even cooking.
* **Use high-quality ingredients:** Using high-quality potatoes, plums, and butter will result in a more flavorful and delicious final product.
* **Adjust sweetness:** Adjust the amount of sugar used in the filling and topping to your liking, depending on the sweetness of the plums and your personal preference.
## Variations:
* **Different fillings:** Experiment with different fillings, such as apricots, cherries, or even chocolate.
* **Different toppings:** Try different toppings, such as ground nuts, poppy seeds, or a simple dusting of powdered sugar.
* **Savory version:** Omit the sugar and cinnamon and fill the dumplings with savory fillings, such as cheese, mushrooms, or meat.
* **Add flavor to the dough:** Add a pinch of nutmeg or lemon zest to the dough for extra flavor.
## Storage Instructions:
* **Uncooked dumplings:** Uncooked dumplings can be frozen. Place the assembled dumplings on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the dumplings to a freezer bag or container. Cook the frozen dumplings directly from frozen, adding a few minutes to the cooking time.
* **Cooked dumplings:** Cooked dumplings are best enjoyed immediately. However, leftovers can be stored in the refrigerator for up to 2 days. Reheat the dumplings gently in a skillet with a little butter or in the microwave.
## Serving Suggestions:
* Serve as a dessert or a sweet main course.
* Pair with a dollop of sour cream or yogurt.
* Dust with powdered sugar for an extra touch of sweetness.
* Serve alongside a simple salad for a balanced meal.
* Enjoy with a warm cup of coffee or tea.
## Nutritional Information (approximate, per dumpling):
* Calories: 200-250
* Protein: 4-5g
* Fat: 8-10g
* Carbohydrates: 30-35g
* Fiber: 2-3g
## Conclusion:
Potato plum dumplings are a truly special dish that offers a taste of Central and Eastern European culinary tradition. With this detailed recipe and step-by-step instructions, you can easily recreate this comforting and delicious treat in your own kitchen. Don’t be intimidated by the seemingly long list of steps; each one is straightforward, and the end result is well worth the effort. So gather your ingredients, roll up your sleeves, and prepare to enjoy the delightful flavors of homemade potato plum dumplings!
Enjoy your meal, or as they say in Poland, *Smacznego!*