Knedle: Polish Plum Dumplings [RECIPE!] | Polonist (2024)

FAQs

What are plum dumplings made of? ›

These dumplings are made by small plums into a potato-based dough. Then they are simmered in water and covered in buttery breadcrumbs. These Hungarian plum dumplings look lovely when cut in half.

Perogies are the Polish version of potato-filled dumplings. Pierogi's are made with potato.

The first written recipe for this dish originated in the 17th century. Original Czech fruit dumplings were fried and filled with plums. Eventually, boiling began to be the preferred cooking technique.

Easy to steam on the stove top in a frying pan with a little water and covered in order to heat thru. If you then want them crispy, you can then drain, add a little neutral oil and fry until browned. Put a little oil in the pan, fry the bottoms so it gets nice and crisp, then add some water, and cover right away.

Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup.

Traditionally, dumplings are made on the eve of Chinese new year, and a small coin is hidden inside one. Whoever finds the coin is said to have good fortune for the new year! This is particularly the case for 'water dumplings' (水饺) – those boiled in water rather than pan fried.

This pierogi recipe for Polish dumplings has been a family favorite from generation to generation.

What they taste like: Pierogis are heartier and heftier than Asian dumplings like gyoza and Chinese potstickers. The dumpling wrapper is thicker and the filling is often rich. The dumpling itself is also bigger and heavier, and often topped with a sauce of melted butter.

Dumpling has been a mainstay in Chinese food culture for centuries, but there's hardly a consensus on what it actually is.

Did dumplings come from Poland? ›

Dumplings have been a staple of the Polish diet for a long time. History shows that dumplings likely originated in China, spreading to Europe through trade in the Middle Ages. They are called Pierogi in Polish and are prepared and consumed in abundance in Poland, Ukraine, Slovakia, Belarus and Lithuania.

Apple dumplings were Thomas Edison's favorite food. Louis Hughes, born a black slave in Virginia in 1832, recorded an account of a Fourth of July barbecue for the slaves with roasted pigs and sheep, but apple dumplings and peach cobbler were still the favorites "relished by all the slaves".

Cooking Dumplings

They keep well in the fridge for 5-7 days and even longer in the freezer!

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

Nutrition (per dumpling)

Calories 159, Protein 3g, Carbohydrates 31g, Fat 3g, Fibre 1g, Sodium 105mg.

The name comes from the appearance of several flowers in a traditional plate arrangement. The exterior batter is made from rice flour, arrowroot flour and tapioca flour stirred together in a brass pan. The violet color of the exterior batter comes from a butterfly pea color mixed with a few drops of lime juice.

Popular dumpling fillings differ by region - some may be more popular than others in different countries. There are many different fillings including meat, cheese, fruits and sweets which are all combined with vegetables to create a wide variety of delicious dumplings.

Enriched Bleached Flour (wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Less Than 0.5% Vegetable Oil (soybean).

The final key distinction between pork buns and bao dumplings comes down to how they are cooked or prepared. Pork buns are traditionally baked or pan-fried, resulting in a slightly firmer outer layer. Because the buns are baked, they are drier and, therefore, are less sticky to pick up with your fingers.