Knedle: Plum Potato Dumplings

Ingredients

• Cake flour

  white, enriched

  2 cup unsifted, dipped or 274g

• Potato

  raw, with skin

  ¾ cup, diced or 113g

• Egg

  whole

  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

• Plum

  raw

  998g

• Butter

  unsalted

  3 tbsp or 43g

• Granulated sugar

  white

  5 tbsp or 63g

• Heavy cream

  sweetened, extra creamy, Kroger

  16 tbsp or 48g

• Cinnamon

  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/)