|Main ingredients||Potato dough, plum|
|Cookbook: Plum dumplings Media: Plum dumplings|
Plum dumplings, popularly known as knedle (from knödel, "dumpling"), is a dish of boiled potato-dough dumplings filled with plums, popular in Central and East European cuisines. The dish is eaten as dessert, a main dish, or side dish.
It is known as plum dumplings in English, and in other languages as: Austrian German: Zwetschkenknödel, German: Zwetschgenknödel, Hungarian: szilvásgombóc, Serbo-Croatian: Knedle od šljiva, Knedle sa šljivama, Slovene: slivovi cmoki, Slovak: slivkové knedle, Czech: švestkové knedlíky, Polish: Knedle ze śliwkami, Romanian: Gomboții cu prune. It is simply known as knedle in the Slavic languages.
The dough is made with mashed potatoes. Some recipes use eggs in the dough, some flour. The dough is flattened out and cut into squares. The plums are inserted inside the dumplings by hand. Some versions of the dish use noodles instead of potatoes. The preparation can include removing the stone and stuffing the fruit with sugar. The plums are then completely wrapped in dough and dropped in boiling water. When they start floating, they are taken out, sprinkled with sugar, and served. They can also be covered with breadcrumbs fried in butter. Cinnamon or sour cream are sometimes added before serving. It seems that the dish originated in the Austro-Hungarian Empire.
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- Dumplings with Plums - Plum Balls - Knedle, retrieved on September 19, 2007.
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- Cookbook:Silvash Gombotz at Wikibooks