Name: Potato Knedle with Plums and Cinnamon-Honey Butter (Knedle ze śliwkami i masłem cunamonowo-miodowym)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: Makes 20 to 30 dumplings, 4 servings
Cuisine: Polish
Ingredients: ¼ cup (½ stick/60 g) unsalted butter, at room temperature; 1 teaspoon ground cinnamon; 3 tablespoons honey; 12 ounces (340 g) ripe Italian or damson plums (20 to 30 plums); 1 pound (450 g) russet potatoes, peeled and chopped; 1 large egg, lightly beaten; Salt; 1 tablespoon cornstarch; 1 cup (130 g) all-purpose flour, plus more as needed; 2 tablespoons bread crumbs; 3 tablespoons (45 g) unsalted butter; Pinch of salt; Pinch of sugar

Preparation info

Makes 20 to 30 dumplings,
4
servings

Difficulty
Easy
Ready in
1 hr 20

Appears in

Fresh From Poland

By Michał Korkosz

Published 2021

About

During plum season, everybody freaks out about these. These dumplings, made from a potato dough wrapped around a whole ripe fruit, are one of the biggest treasures of autumn in Poland. I stuff them with cinnamon-honey butter as well. When you break through the dumpling skin, topped with crispy caramelized bread crumbs, the cinnamon-honey butter bursts through, together with the plum juices.