Croatian plum dumplings (knedle sa šljivama) – are made with a delicious mashed potato and can be eaten as a dessert or served as a main meal for vegetarians.
Plum dumplings are typical throughout Eastern Europe, not just with Croatians but also among Poles, Romanians, and Hungarians.
Except for the plums, all of these ingredients are standard pantry staples.
This plum dumpling is the perfect Croatian recipe to make as a low-fat dessert alternative.
Croatian plum dumplings (knedle sa šljivama) are made with a delicious mashed potato and can be eaten as a dessert or served as a main meal for vegetarians.
- ½ kg potatoes (1.1 lbs)
- ½ kg all-purpose flour or half-smooth half-course flour (3 1/2 cups)
- 1 egg
- 3 - 4 tablespoons sunflower oil
- Pinch of salt
- 1 kg pitted plums (2.2 lbs)
- 3 large tablespoons bread crumbs or 200 ml of sour cream (3/4 cup)
- Peel and boil the potatoes until tender
- Mash and salt the potatoes, and allow to cool
- Once cool, add oil and whole egg, and the flour and knead
- Roll out to 1 cm thick
- Cut into squares - the size of the cubes will depend on the size of the plums. It needs to be big enough so, that it can wrap the plum
- Using lightly floured hands, take the square of dough and pat it flat in your hand. Place a plum in the center and bring the sides of dough up over plum
- Enclose the plum in the dough
- Moisten edges with water to seal - you now have your dumpling!
- Place the dumplings in boiling water, and cook for 20 minutes
- With a slotted spoon, collect the dumplings, and allow them to drain on kitchen paper
- Brown the bread crumbs in a little sunflower oil (or butter) and sprinkle over the dumplings
- Transfer the dumplings to a serving platter and layer with icing sugar
Optional: instead of sugar, you can use slightly warmed sour cream.