Recipe: Potato Dumplings with Plums or Plum Balls (Polish: Knedle ze Sliwkami)

POTOATO DUMPLINGS WITH PLUMS
PLUM BALLS - KNEDLE
Polish: Knedle ze sliwkami

Excellent, especially for late summer and fall when there are plenty of plums on the market

1 to 1.5 lbs. (500-700 g) of small plums (diameter about 1-inch)
1 kg (2 lbs) potatoes
300 g flour
2 eggs
salt
bread crumbs
2 Tbsp. margarine or butter

Clean plums, you may try to take seeds away by cutting plums in half but you may also leave plums with seeds inside.*

Peel and cook potatoes and pass it through the meat chopper. If you do not have a meat chopper try to puree it as well as you can or use mashed potatoes.

Prepare dough in a bowl by mixing potatoes, flour, two eggs and a half teaspoon of salt. Work dough until firm.

Divide into 2-3 parts and roll each piece into a sheet of thickness of 1/6-1/4 of inch. If the dough is too sticky add some flour.

Cut squares by use of knife, then wrap every plum with a dough and form a ball. The plum should be covered with dough completely.

Bring to boil a 3/4 full large kettle of water. Place several plum balls in the boiling water and watch until they rise to top. Remove with a colander spoon to a serving platter.

Simultanously prepare the gravy. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the plum balls.

This dish is perfect for lunch or early dinner especially for a cool September day.

*Editor's note:
If leaving the seeds in the plums, warn those eating them that the seed is inside.