What is the button?

Knodle is a traditional Polish dumpling filled with fruit, which is most often filled with plums. This variant of dumplings is made using potato dough, which is hand -wrapped around the fruit. The knob is boiled in boiling water and is served with sugar or cinnamon sprinkled. Kledles are often served as a sweet dinner or dessert and are to be fulfilled. They are popular food in the autumn, when plums are in the season and can be prepared with alternative fruit in other seasons. They are similar to pierogi, but with sweet filling of fruit instead of spicy as pierogi. Knoléky are made using potato dough and can be filled with different different fruits, although the most popular version is filled with whole plums and is called Klava Sa Sljivama.

In order for the potato dough for the trunk to shed, the potatoes need to peel, cook asks or gently grounding. Then the eggs, oil and salt are mixed thoroughly. Then the flour is gradually added until the dough with a solid consistency is formed. DoughIt is usually wrapped around the fruit, most often the whole plums.

If the knols are filled with plums, they are usually deployed by slicing in half and removing the pit. A teaspoon of sugar is often inserted into the cavity where the pit used to be. Then the plums are wrapped in a layer of potato dough. Dumplings are dropped into boiling water for cooking; They cook for a moment after they start floating and change the fruit.

Kledles are usually served hot and can be poured with melted butter and sprinkled with sugar or cinnamon. They can also be covered with crumb or served with a sweet cream sauce. Dumplings are often consumed as a sweet dinner or as a dessert. They are to be very filling, especially when they were prepared with all plums, and were called sweet and satisfactory to those who enjoy them.

In Poland, Kledle is a popular food in the fall when plums are in the season. Knoléky are ready using aLternative fruit in other seasons. Another alternative is to prepare dumplings with plums in the autumn and then freeze them uncooked. They should last for a while, they can be cooked without thawing them first, and can be eaten in winter and spring.