Polish Plum Dumplings (Knedle) with Cinnamon Breadcrumbs

Why You’ll Love This Recipe

• Tender, pillowy potato dough encases juicy, jammy plums for a perfect sweet center.
• Golden, buttery breadcrumbs add a toasty crunch and cozy cinnamon aroma.
• Foolproof method with exact weights and timings for consistent results.
• Make ahead and freeze friendly—enjoy plum season any time.

Grocery List

• Produce: Starchy potatoes (e.g., Russet or Yukon Gold), 18 small Italian prune plums
• Dairy: Unsalted butter, 1 large egg
• Pantry: All-purpose flour, potato starch, fine dry breadcrumbs, granulated sugar, ground cinnamon, kosher or sea salt

Full Ingredients

Potato Dough

• 1 kg starchy potatoes, peeled and cut into chunks
• 200 g (1 2/3 cups) all-purpose flour, plus extra for dusting
• 40 g (1/3 cup) potato starch
• 1 large egg yolk (about 18 g)
• 20 g (1 1/2 tbsp) unsalted butter, melted and cooled slightly
• 1/2 tsp fine sea salt

Plum Filling

• 18 small Italian prune plums (or 9 larger plums, halved)
• 6 tbsp (75 g) granulated sugar
• 1 tsp ground cinnamon

Buttered Breadcrumb Coating

• 75 g (5 tbsp) unsalted butter
• 150 g (1 1/2 cups) fine dry breadcrumbs
• 50 g (1/4 cup) granulated sugar
• 1 tsp ground cinnamon
• Pinch of fine sea salt

For Boiling

• 4 L water
• 1 tbsp kosher salt

Step-by-Step Instructions

Step 1: Cook, dry, and rice the potatoes

Place the peeled potato chunks in a large pot and cover with cool water by 2–3 cm. Bring to a boil over medium-high heat, then reduce to a steady simmer (98–100°C / 208–212°F). Cook until very tender, 15–20 minutes. Drain well. Return the potatoes to the hot pot and shake over low heat for 1–2 minutes to steam off excess moisture. Rice or mash until smooth. Spread out to cool until just warm to the touch, about 10 minutes. Dry, warm potatoes make a lighter dough.

Step 2: Prep the plums and cinnamon sugar

Stir together 6 tbsp sugar and 1 tsp cinnamon. Using a small knife, slit each plum along the seam and remove the pit, keeping the plum as intact as possible. Fill each plum with about 1 tsp of the cinnamon sugar and pinch closed. If using larger plums, halve them, remove pits, and sandwich the sugar between the halves.

Step 3: Make the potato dough

In a large bowl, combine the warm riced potatoes with the flour, potato starch, egg yolk, melted butter, and salt. Using a bench scraper or your hands, gently bring the mixture together into a soft dough. Knead briefly—about 30–60 seconds—just until smooth and no longer sticky. If very sticky, dust in 1–2 tbsp additional flour. Rest the dough for 5 minutes.

Step 4: Portion and wrap the dumplings

Lightly flour your work surface. Shape the dough into a 5 cm-thick log and cut into 18 equal pieces (about 50–55 g each). Flatten each piece into a 9–10 cm disk. Place a prepared plum in the center, bring the edges up and around, and pinch to seal well. Roll gently between your palms to smooth. Keep the shaped dumplings on a lightly floured tray and cover with a towel while you finish the rest.

Step 5: Simmer the knedle

Bring 4 L of water and 1 tbsp kosher salt to a gentle boil (98–100°C / 208–212°F) in a wide pot. Working in 2–3 batches, lower dumplings into the water. Stir once to prevent sticking. When they float, continue simmering for 4 minutes more (about 6–8 minutes total, depending on size). Use a slotted spoon to lift to a colander and let drain well while you finish the remaining batches.

Step 6: Toast buttery breadcrumbs

While the dumplings cook, melt 75 g butter in a large skillet over medium heat. Add breadcrumbs and a pinch of salt. Cook, stirring, until evenly golden and nutty, 4–6 minutes. Remove from heat and immediately stir in 50 g sugar and 1 tsp cinnamon.

Step 7: Coat and serve

Roll the hot, drained dumplings in the warm buttery breadcrumbs until well coated. Serve right away with any extra crumbs spooned over. For a classic finish, dust with a little additional cinnamon sugar to taste.

Pro Tips

• Dry matters: Steam-drying the potatoes and using them warm makes a dough that’s tender, not gluey.
• Flour balance: If your potatoes are very moist, add flour 1 tbsp at a time until the dough is smooth but still soft.
• Seal well: Any gaps let plum juice leak and can split dumplings—pinch seams firmly and smooth them out.
• Gentle simmer: Keep the water just at a lively simmer, not a rolling boil, to prevent bursting.
• Make a tester: Cook one dumpling first; if it breaks, knead 1–2 tbsp more flour into the dough.

Variations

• Apricot knedle: Swap plums for small ripe apricots; add a sliver of almond inside with the sugar.
• Brown-butter hazelnut crumbs: Cook the butter until nutty brown, then stir in toasted, finely chopped hazelnuts with the breadcrumbs.
• Vanilla sugar finish: Replace cinnamon with 1 tsp vanilla sugar in both filling and coating for a delicate aroma.

Storage & Make-Ahead

Refrigerate cooked, cooled dumplings (without crumbs) in an airtight container for up to 3 days; reheat by simmering 2–3 minutes or pan-warming in butter, then roll in fresh toasted crumbs. Freeze shaped, uncooked dumplings on a parchment-lined tray until solid, then bag for up to 2 months. Boil from frozen at a gentle simmer until they float plus 5–6 minutes (about 10–12 minutes total). Breadcrumb coating can be made 3 days ahead and stored airtight at room temperature.

Nutrition (per serving)

Approximate for 3 dumplings with crumbs: 610 kcal; 16 g fat; 105 g carbohydrates; 14 g protein; 5 g fiber; 620 mg sodium.