Knedle are another sort of Polish dumplings, frequently consumed as a sweet supper. These are bigger than pyzy. Knedle are generally functioned as a sweet very first course. Conventional Polish sweet knedle are fulled of plums, bilberries or with a poppy mass.
The prep work can consist of getting rid of the stone and packing the fruit with sugar. The plums are then totally covered in dough and dropped in boiling water. As such, this Polish food is then served poured with sweet cream, fruit sauces, yogurt, and so on There are likewise knedle fulled of forcemeat and even mushrooms.
Plum dumplings prevail throughout Eastern Europe amongst Poles, Hungarians, Romanians and any place plums abound. Potato flour around a plum around a sugar sphere. Exactly what a pleasure! It is home cooking. You can consume it warm or cold.
� 2 cups unbleached all purpose flour (300g)
� 2 medium eggs
� 1.3 lbs boiled and cooled potatoes
� Pinch of salt
Filling:
� Sugar (you should make about 12-14 dumplings from the dough and for each you need 1 tsp of sugar)
� Fresh, rinsed plums
� Extra sugar and cinnamon to taste
2. Prepare peeled potatoes in salted water till tender.
3. Drain well and mash completely till smooth and lump-free.
4. Wait till it cools down.
5. Include eggs, salt (if still required) and slowly flower.
6. Knead on flowered surface area till well combined and firm.
7. In meantime cut each plum following the vertical line on their skin to eliminate stone, however attempt to keep it in one piece.
8. Leave aside.
9. Roll the dough into a log (about 3cm), then slice into knedle (3- 4 cm).
10. Take a piece of potato dough in your hand, flatten it and place plum in the middle.
11. Sprinkle with sugar and cover it, producing ball from the dough.
12. Glue knedle really thoroughly.
13. It is very important, considering that they have tendency of opening throughout food preparation.
14. Leave them on flowered surface area.
15. As soon as all them prepare, position them in pot of boiling water.
16. Include a spoon of salt and the spoonful of oil on the cooker.
17. Thanks to oil knedle will not get glued to each other.
18. Cook for about 4 minutes, get rid of from the pot with slotted spoon and serve instantly topped with sweetened soured cream or melted butter with sugar and cinnamon.
Plum dumplings prevail throughout Eastern Europe amongst Poles, Hungarians, Romanians and any place plums abound. Potato flour around a plum around a sugar sphere. Exactly what a pleasure! It is home cooking. You can consume it warm or cold.
Ingredients
Dough:� 2 cups unbleached all purpose flour (300g)
� 2 medium eggs
� 1.3 lbs boiled and cooled potatoes
� Pinch of salt
Filling:
� Sugar (you should make about 12-14 dumplings from the dough and for each you need 1 tsp of sugar)
� Fresh, rinsed plums
� Extra sugar and cinnamon to taste
Directions
1. Set a big pot of salted water on to boil.2. Prepare peeled potatoes in salted water till tender.
3. Drain well and mash completely till smooth and lump-free.
4. Wait till it cools down.
5. Include eggs, salt (if still required) and slowly flower.
6. Knead on flowered surface area till well combined and firm.
7. In meantime cut each plum following the vertical line on their skin to eliminate stone, however attempt to keep it in one piece.
8. Leave aside.
9. Roll the dough into a log (about 3cm), then slice into knedle (3- 4 cm).
10. Take a piece of potato dough in your hand, flatten it and place plum in the middle.
11. Sprinkle with sugar and cover it, producing ball from the dough.
12. Glue knedle really thoroughly.
13. It is very important, considering that they have tendency of opening throughout food preparation.
14. Leave them on flowered surface area.
15. As soon as all them prepare, position them in pot of boiling water.
16. Include a spoon of salt and the spoonful of oil on the cooker.
17. Thanks to oil knedle will not get glued to each other.
18. Cook for about 4 minutes, get rid of from the pot with slotted spoon and serve instantly topped with sweetened soured cream or melted butter with sugar and cinnamon.
