Whatshot

2025
2024
June
April
2023
March
2022
2021
2020
March
February
2019
December
November
October
September
August
July
June
May
April
March
February
2018
December
November
October
September
August
July
June
May
April
March
February
2017
December
November
October
September
August
July
June
May
April
March
February
January
2016
December
November
October
September
August
July
June
May
April
March
February
January
2015
December
November
October
September
August
July
June
May
April
March
February
January
2014
December
November
October
September
August
July
June
May
April
March
February
January
2013
December
November
October
September
August
July
June
May
April
March
February
January
2012
December
November
October
September
August
July

Knedle z Brzoskwinia ‚ Polish Peach Dumplings

Knedle z Brzoskwinia ‚ Polish Peach Dumplings

Author: By Kasia Yoko
Date: 2025-11-03

There are recipes that taste like memory ‚ and this one is exactly that. Knedle z brzoskwinia (Polish peach dumplings) is my childhood on a plate. Soft, delicate dough hugging a piece of ripe, golden peach ‚ warm, fragrant, and sweet enough to make you close your eyes and smile.

In Poland, these little dumplings are made with whatever fruit the season offers: plums in early autumn, strawberries in spring, and peaches when summer is at its golden peak. They are comfort food with sunshine in every bite. My mother would make them on long, lazy afternoons, and we eat them straight from the pot, dusted with sugar and a drizzle of breadcrumbs, which were lovingly toasted in the melted butter.

They are perfect for a light summer lunch, a weekend treat, or packed for a beach picnic ‚ served warm or cool, they are simply irresistible.

Ingredients

(for about 12 dumplings)

500g potatoes, peeled and cooked

1 egg

150g all-purpose flour (plus extra for dusting)

A pinch of salt

6 ripe peaches, halved and pitted

2 tablespoons sugar (optional, for sprinkling inside the peaches)

To serve:

Melted butter

Brown or white sugar

A sprinkle of cinnamon and/or toasted breadcrumbs (optional)

Method

1. Mash the potatoes until smooth and allow them to cool completely.

2. On a floured surface, mix the mashed potatoes with the egg, flour, and a pinch of salt. Knead gently until the dough comes together ‚ soft, not sticky.

3. Divide the dough into 12 pieces. Flatten each one into a small circle, place half a peach (or a slice, if large) in the center, sprinkle with a touch of sugar, and seal it gently, forming a smooth ball.

4. Bring a large pot of lightly salted water to a gentle boil. Drop in the dumplings, a few at a time. When they rise to the surface, cook for another 15-20 minutes, then lift them out with a slotted spoon.

5. Serve warm, drizzled with melted butter and sprinkled with sugar and cinnamon or go all the way with the breadcrumbs gently fried in butter sprinkled gently with sugar.

My personal tip:

These dumplings taste divine the next day too chilled, sliced in half, and kissed with a bit of cream or honey. Here to summer feasting one peachy dumpling at a time!