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Making Polish Knedles with Bottle Works & UPJ

UPJ and Bottle Works team up to bring you "Polish Knedles."

Daria Adams will present the cooking class "Polish Knedles" at Bottle Works in Johnstown as part of UPJ's Discover Fall outreach program. Daria stopped by the studio today to talk about the class and to make Knedles (a Polish potato treat.)

Watch the video to see the Knedle making process.

Class Details:

Polish Knedles
Bottle Works Ethnic Arts Center
Johnstown
Saturday, Nov. 10 @ 9:30 am
Cost: $29
Call (814) 269-2099 to register.

For more information about UPJ's outreach programs visit: Discover Fall.

Knedles Recipe:

INGREDIENTS

For the dumplings :
2 cups of mashed potatoes
1 1/2 cup of flour
2 eggs
pinch of salt
5 big plums
1/4 of a cup of sugar

For the topping:
1/2 stick of butter melted
1/2 cup of plain bread crumbs
1/4 of a cup of sugar
1/4 teaspoon cinnamon


DIRECTIONS

Peel and boil the potatoes, then drain well. In a bowl mash the potatoes well and mix in flour, salt and eggs.
In a large pot, start bowling some lightly salted water. Wash and pit the plums. If the plums are large size cut them into 4 pieces.
Using lightly floured hands, take a portion of dough and pat it flat in your hand. Place a plum in the center. Sprinkle some sugar on top of the plum and bring the sides of the dough up over the plum, enclosing it completely. Moisten edges if necessary to seal. Carefully drop knedle into boiling water once they float boil an additional 4 minutes. Meanwhile, melt butter in small skillet, add bread crumbs and brown. Using a slotted spoon, remove dumplings into a colander. Transfer to a serving platter and pour buttered crumbs over dumplings. Dust with granulated or confectioners' sugar and cinnamon, if desired.

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