One of my first recipes on this blog was my sweet knedle or potato dumplings. One of our favorite fillings is a whole Ferrero Rocher chocolate wrapped up in the vanilla flavored dumpling dough although plum is the OG. It results in a creamy, dreamy, chocolate and hazelnut flavor bomb. But as you know by now if you need most of my posts (here and on Instagram), then you know I’m more of a savory person. So I decided to experiment just a little and come up with a savory version that can served as a side dish or even an entrée. They came out wonderful and were gone in a flash. So what better way to start off the week than to share them with you!
Slane knedle have definitely been around for some time so they’re nothing new. Around here though, we tend to gravitate towards the sweet variety. But I thought I’d share how I made these anyway in case someone wanted to use these as an appetizer or side dish, or even for a weekend meal. This time, I did a chicken bologna and feta filling but you can customize this to your taste. Spinach and feta would be DIVINE and I can’t wait to try that version for our Easter meal.
You may be wondering what I did for the topping. I decided to stick with traditon and roll them in toasted breadcrumbs. I then added some toasted sesame seeds, mixed it all together on a cookie sheet and rolled each dumpling as it came out of the pot. Delicious! So without further ado, I present to you Slane Knedle with a cheesy filling rolled in breadcrumbs and sesame seeds.
Looking for the sweet version? Find it here and here! Or if you’re looking for more savory ideas, check out the main dish/entrée section here!
Slane Knedle / Savory Potato Dumplings
Course: MainCuisine: Balkan6
servings30
minutes15
minutesThe savory version of a classic!
Ingredients
- Dough
7-8 large yellow potatoes
3 cups (600 g) flour
2 large eggs
3 teaspoons (15 g) salt
1 stick (113 g) unsalted butter
2 tablespoons (34 g) Vegeta seasoning
Black pepper (biber), to taste
2 tablespoons (30 ml) oil
- Filling
2 cups (300 g) crumbled feta cheese
2-3 tablespoons (30-45 g) cream cheese
1 cup (130-140 g) diced deli meat of choice
Salt, as needed
- Topping
2 3/4 cup (300 g) plain breadcrumbs
1/2 cup (71 g) sesame seeds
3 tablespoons (40 g) unsalted butter
Directions
- Combine all the ingredients to make the filling, taste, and adjust for salt if needed. Set aside.
- Peel the potatoes and transfer them to a large pot. Add 1 tsp (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 the butter, remaining salt, black pepper/biber (if using) and Vegeta seasoning. Mix everything well until combined. Set aside to cool to room temperature.
- Once the dough has cooled, add in the eggs one at a time, stirring the dough with a wooden spoon. Once all the eggs have been incorporated, add in 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 ball slightly larger than a golf ball. Place 1 teaspoon of filling in the middle of the dough and cover it with dough, rolling it between your palms to form a perfect ball. The filling should not be visible through the dough.
- Place the finished ball onto a floured surface and repeat the previous step until you have used up all the dough.
- 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 or baking sheet.
- To the skillet, add the sesame seeds and toast briefly. Remove from heat and add them to the bread crumbs. Stir to mix the two well. Sprinkle this mixture on the bottom of your serving platter and set aside the rest.
- Fill a large soup/stockpot with water and add the oil. Heat the water on medium-high heat until it reaches a boil. When the water has reached a boil, roll each dumpling lightly in flour and drop them 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 from the water, draining any excess water. Transfer to bowl or baking sheet with breadcrumbs/sesame seeds.
- Roll the Knedle in the breadcrumb/sesame seed mixture and transfer to your serving platter. Repeat this step until all are cooked and rolled.
- Serve warm, room temperature or cold.
Notes
- Store leftover Knedle covered with plastic wrap or in a Tupperware container in the refrigerator for up to 2 days.
