Ingredients for Croatian Plum Dumplings Knedli Od Sljiva
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How to Make Croatian Plum Dumplings Knedli Od Sljiva
- Boil the quartered potatoes until very tender (about 20-25 minutes).
- Drain the potatoes and let them cool slightly. Peel and mash thoroughly on a flat surface.
- Add the softened butter, flour, semolina, nutmeg, and salt to the mashed potatoes.
- Mix well, then gradually incorporate the eggs. The dough will be quite wet at first.
- Continue to knead the dough, adding more flour as needed until it becomes firm but still pliable (it’s okay if it's a little sticky).
- Once the dough is ready, roll out small portions into 1 cm thick circles.
- Place a pitted plum (or half a pitted plum with a sugar cube) in the center of each circle.
- Gently fold the dough over the plum to enclose it completely, forming a dumpling.
- At this point you can freeze the dumplings in a single layer on a baking tray until frozen solid. Then transfer them to a freezer bag for long term storage.
- If cooking immediately, fill a large pot with water (2/3 full), add some oil, and bring to a boil.
- Gently add the dumplings to the boiling water and cook until they float to the surface (about 8-10 minutes).
- While dumplings are cooking, melt butter in a frying pan and toast the breadcrumbs until golden brown.
- Once the dumplings are cooked, remove them with a slotted spoon and place them in the pan with the browned breadcrumbs and butter, gently frying for a few minutes to remove excess moisture.
- Serve immediately, optionally sprinkled with sugar and cinnamon, and a dollop of sour cream (if desired).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
60g
Fat
51g
Carbs
36g
