Knedle: Plum Potato Dumplings

Ingredients

• Wheat flour

  White, cake, enriched

  2 cup unsifted, dipped or 274g

• Potato

  Flesh and skin, raw

  ¾ cup, diced or 113g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Sour cream

  Reduced fat, cultured

  3 tbsp or 45g

• Salt

  Table

  1 tsp or 6g

• Butter

  Unsalted

  1 tbsp or 14g

• Plums

  Raw

  998g

• Butter

  Unsalted

  3 tbsp or 43g

• Sugar

  White, granulated sugar

  5 tbsp or 63g

• Cream

  Heavy, Sweetened, Extra Creamy - Kroger

  16 tbsp or 48g

• Cinnamon

  Spices, ground

  0.02 tbsp or 0.2g

Directions

1. Peel the potatoes, cook them for 20 minutes until soft.
2. Cool them completely, ideally overnight. Once cooled, force potatoes through a potato press.
3. Add butter, flour, egg, cream and salt. Knead well, adding a bit of water if necessary.
4. Form the dough into small walnut-sized pieces. Flatten each dough ball and wrap it around a pitted plum.
5. When ready, boil a large pot of water. Drop dumplings in, wait for them to float. Once they float, cook for another 5 minutes.
6. Remove from the water. Serve with melted butter and sweetened cream. Sprinkle with cinnamon.
7. Recipe by: Adapted by Kasia (source: https://www.polonist.com/knedle-plum-dumplings/)

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