Thursday, July 18, 2013

Plum Dumplings (Knedle sa sljivama)

This is a great summer recipe to use all your plums in. Activates umami taste receptors too ;) I will be making it again this summer for sure - it is very much loved in our family.


  • 3 medium potatoes, peeled, boiled, mashed and cooled
  • 2 large eggs, beaten
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour
  • 16 Italian prune plums, washed and pitted
  • 4 tablespoons (1/2 stick) butter
  • 1/2 cup bread crumbs
  • Granulated  sugar


In a large bowl, combine potatoes, eggs and salt. When well combined, add flour and mix until a soft dough forms. 

Place a large pot of salted water on to boil. 

Using lightly floured hands, take a portion of dough and pat it flat in your hand. Place a plum in the center and bring sides of dough up over plum, enclosing it completely. Moisten edges if necessary to seal. Carefully drop into boiling water. Repeat until all plums are in the water. Boil until plums float on top.

Melt butter in a pan. Using a slotted spoon, remove dumplings to a colander and let them dry. Coat the dried dumplings in bread crumbs and fry in melted bitter. Coat fried dumplings in granulated sugar.Transfer to a serving platter and  dust with more granulated or confectioners' sugar and cinnamon, if desired.



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