Knedle / Potato Jam Dumplings in Breadcrumbs
Knedle, a traditional Eastern European dish, are a delightful treat that bring comfort and nostalgia to many.
These dumplings are made by forming a dough using mashed potatoes, eggs, and flour. A small piece of fruit, such as a plum or apricot, or how I like them better - jam, is then placed in the center of each dumpling, which is then folded over and sealed. The knedle are then boiled until they become soft and tender, before being served with a generous drizzle of melted butter and a sprinkle of breadcrumbs.
The pillowy texture of the dumplings perfectly complements the burst of sweetness from the fruit filling, creating a harmonious blend of flavors.
They are a cultural icon, symbolizing love, warmth, and the joy of sharing a meal with loved ones.
And so versatile - they can be enjoyed as a main dish with sour cream or creme fraiche, or as a dessert, with a drizzle of chocolate sauce, made for all occasions!
Cook potatoes in salted water and once cooked, mash them.
To the mash potatoes add melted butter, flour, one egg and a pinch of salt, then knead into dough. The dough should be soft, but not sticky, so add more flour if needed.
On a floured surface roll out the dough into and cut into square pieces.
Place a teaspoon of jam in each square, fold the corners and roll into balls.
Traditionally you would use plum jam, but I like strawberry jam the best, so that one was my pick!
Carefully place the dumplings into boiling water, one by one so they don't stick together. After a few minutes once they rise to the surface, drain them.
On butter fry the panko breadcrumbs for a few minutes until they reach a nice golden colour, then roll in the dumplings and lightly shake the pan until the dumplings are covered in breadcrumbs.
Knedle / Potato Jam Dumplings in Breadcrumbs
Ingredients
Instructions
- Cook potatoes in salted water and once cooked, mash them.
- To the mash potatoes add 2 tablespoons of melted butter, flour, one egg and a pinch of salt, then knead into dough. The dough should be soft, but not sticky, so add more flour if needed.
- On a floured surface roll out the dough into 5mm thickness and cut into square pieces.
- Place a teaspoon of jam in each square, fold the corners and roll into balls.
- Traditionally you would use plum jam, but I like strawberry jam the best, so that one was my pick!
- Carefully place the dumplings into boiling water, one by one so they don't stick together. After a few minutes once they rise to the surface, drain them.
- On 2 tablespoons of butter fry the panko breadcrumbs for a few minutes until they reach a nice golden colour, then roll in the dumplings and lightly shake the pan until the dumplings are covered in breadcrumbs.
