Polish Plum Potato Dumplings – Knedle ze Śliwkami

Polish Plum Potato Dumplings are one of my favorite Summer sweet dinners from childhood. Sweet & cinnamon flavored plums, soft potato dough and crispy buttered breadcrumbs, topped with sweet cream, make Knedle a special dish, that is loved by all Poles.

One of the tastes of Polish Summer. If you have potatoes left from dinner, it is just half an hour of preparation and less than 10 minutes of cooking.

If you follow the recipe you will get 9 potato dumplings, it is 2-3 servings. Feel free to adjust the portion to your needs.

If you prefer potato dumplings to accompany meat dishes, you will love Kluski Śląskie recipe.

Polish Plum knedle served on the plate with breadcrumbs and sweet cream


  • 9 plums
  • 400 g/ 1 lb cooked mashed potatoes
  • 150 g/ 0.35 lb all purpose flour
  • 1 egg
  • salt
  • 4 tbs breadcrumbs
  • 3 tbs butter
  • 1/2 cup sweet cream (30%)

Mix cooked cold mashed potatoes with flour and egg, sprinkle with salt.

Prepare plums: cut plum to get out the plum stone keeping both parts together. Place 1/4 teaspoon of sugar inside each plum, sprinkle with cinnamon.

Take a walnut size piece of dough, form a ball and flatten it to get (more less) circles. Place one plum in a middle, fold over and roll to get an oval shaped dumplings.

Bring 4 l of water to boil in a large pot, add some salt.

Place knedle in a boiling water. When they go to the surface, reduce heat and simmer for 5 minutes.

In the meantime brown the breadcrumbs on the skillet. Add butter and melt it in the breadcrumbs.

After 5 minutes remove knedle with a slotted spoon and place on the plate. Sprinkle with breadcrumbs and sweetened sweet cream.


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Polish plum potato dumplings ready to be cooked
Polish Plum knedle served on the plate with breadcrumbs and sweet cream

Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!

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9 thoughts on “Polish Plum Potato Dumplings – Knedle ze Śliwkami”

  1. Pingback: Lithuanian Cold Borsch - Cook In Polish - Traditional Recipes

  2. Christine Kosinski

    Can these be made without using mashed potatoes? Someone I know is allergic to potatoes. Would the recipe be effected too much if I left out the potatoes?

  3. Pingback: Copa Śląska - CookINPolish - Traditional Recipes

  4. Charlotte Perry

    my grandmother had the patience of a saint! she was teaching me to make these and when we dropped the dumplings in the boiling water..mine fell apart! she just scooped them out and we started over again..this time — she did most of the work. I was only about 10 years old.
    she also made them with apricot halves which were my favorite..and she used crushed corn flakes and butter for the coating.
    seeing your recipe brought back so many memories
    thanks for sharing

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