Ahh Knedle sa Šljivama, a favorite year-round but especially in the fall. When I started this blog, my husband’s favorite, Ferrero Rocher Knedle, was one of my very first posts. So this fall, I contemplated whether or not to even post this recipe since my dumpling dough is essentially the same. However, after a few nudges from followers on Instagram, I decided to post the recipe to make sure this Balkan staple is archived in the many many recipes on this website.
Btw, you’re following me on Instagram….right? If not, you just missed a flash giveaway! Don’t miss the next one…follow me on Instagram for even more content, tips and tricks, and personal recommendations.
Back to the knedle. One of my favorite things about this recipe is honestly the dough (are you even surprised?) and the breadcrumb and sugar coating. The smell as the breadcrumbs toast in the butter is so heavenly and then how easily they coat the dumplings is just…..*chef’s kiss*. The plums stay juicy but slightly firm on the inside so you get that mix of soft dough and then a slightly crunchy plum. The freshness, juiciness, and sweetness all combine into one fabulous dessert. It’s no surprise knedle are so popular. And don’t get me wrong, I love the new and interesting fillings that you can find at bakeries and shops, but there’s something endearing about the classic with just plain plum.
When choosing a plum for this recipe (and if you’re in the USA), look for Italian prune plums at the grocery store. They’re just the right size. If you’re making this and you don’t have access to small plums no worries, simply chop up large plums into smaller pieces and fill the dumplings that way.
There’s something so nostalgic about this dessert. I like to serve these cut in half and with some whipped cream on top. My brother loves whipped cream with his knedle so I make sure to always be a bit generous with his portion.
I hope you decide to give this recipe a try very soon and if you do, send me a picture on Instagram so I can see how they turned out!
Knedle sa Šljivama /Plum Dumplings
Course: DessertCuisine: Balkan13
servings1
hour10
minutesKnedle sa Šljivama, a traditional favorite that’s perfect for plum season!
Ingredients
12-15 plums (Italian prune plums preferred), washed and pit removed
7-8 large potatoes
2 cups (400 g) all-purpose flour
1/2 cup (100 g) cream of wheat (Griz)
2 large eggs
2 teaspoons (10 g) salt
2 3/4 cups (300 g) plain bread crumbs
2 tablespoons vanilla sugar (2 kesice)
2 sticks (226 g) unsalted butter
3/4 cup (150 g) sugar
3/4 cup (150 g) ground walnuts
2 tablespoons (30 ml) oil
Directions
- Peel the potatoes and transfer them to a large pot. Add 1 teaspoon (5 g) salt and boil them until soft, but not falling apart. Drain potatoes and transfer to a large mixing bowl.
- While still hot, mash the potatoes together with 4 tablespoons (50 g) butter, 1 teaspoon (5 g) salt, and 1 tablespoon vanilla sugar (1 kesica). Mix everything well until combined. Set aside to cool to room temperature.
- Once the dough has cooled, add in eggs one at a time, stirring the dough with a wooden spoon. Once all the eggs have been incorporated, add in the cream of wheat and just enough flour to have a compact mass. The dough should remain soft and somewhat sticky, not firm.
- Once the dough has come together, cover hands with flour and take enough dough to form a softball-sized dumpling. Flatten the dough to the size of your palm. Place one clean plum in the middle and cover it by pulling the dumpling dough towards the middle of your palm. Roll the dough-covered plum between your palms to form a perfect ball. The plum should not be visible through the dough.
- Place the finished dumpling onto a floured surface and repeat the previous step until you have used up all the dough. Set aside.
- In a skillet, melt the remaining butter. Once melted, add in the bread crumbs and toast until they are golden brown. Remove from heat and transfer to a bowl. Add in the sugar, remaining vanilla sugar, and ground walnuts. Sprinkle some of the mixture on the bottom of your serving platter and set it aside. Also set aside the bowl of breadcrumbs.
- Fill a large soup/stockpot with water and add the oil. Boil the water on medium-high heat until it reaches a boil. Drop the knedle, one at a time into the water carefully. Once the knedle float to the top (6-10 min), cook them an additional minute and remove, draining any water.
Tip: If your dumplings are slightly larger in size, cook them an additional 3-4 minutes after they rise to the top. - Transfer the knedle into the bowl with the breadcrumbs and roll them until completely covered. Be careful not to burn your fingers and use a spoon to help you.
- Transfer the finished knedle onto your serving platter and let cool completely before serving.
Notes
- Store leftover Knedle covered with plastic wrap or in a Tupperware container in the refrigerator for up to 3 days.
