Life with sonja

Dumplings with plums, or “knedle sa šljivama,” are a beloved dish across Eastern Europe, particularly in countries like Poland, Serbia, and Croatia. This comforting recipe has been passed down through generations, often served as a special treat during the late summer and early fall when plums are in season.

I fondly remember my grandmother making these dumplings, filling the kitchen with the warm, inviting aroma of sweet plums and buttery breadcrumbs. She always took the time to boil the potatoes with the skins on, insisting that it made the dough softer and more delicate. As a child, I eagerly watched her roll the dough, place the plums inside, and form the perfect little dumplings between her hands.

These dumplings are more than just a meal; they’re a bite of nostalgia, a connection to family traditions, and a celebration of simple, wholesome ingredients. Whether served as a sweet main dish or a dessert, Dumplings with Plums are a comforting reminder of home and the love that goes into preparing cherished family recipes.

Dumplings with Plums Recipe

Ingredients:

For the Breadcrumb Coating:

• 300g of breadcrumbs
• 50g of butter
• 5 tablespoons of oil
• 200g of sugar

For the Dough:

• 800g of potatoes
• 400g of flour
• 1/2 teaspoon of salt
• 30g of butter or 30ml of oil
• 1 egg

Pitted plums – I like to use whole ones where I cut them not the whole way through to open them and remove the pit. You can also use only half a plum if you would like

Instructions:

1. Prepare the Potatoes:

• Begin by cooking the potatoes with the skin on. This method helps retain moisture and flavor in the potatoes. You can also peel the potatoes before boiling, but keep in mind that this may require adding more flour later.

2. Prepare the Breadcrumb Coating:

• While the potatoes are cooking, heat 50g of butter and 5 tablespoons of oil in a pan over medium heat.
• Add the breadcrumbs and fry them until they turn golden brown and crispy. Once done, remove the pan from heat and allow the breadcrumbs to cool. Set aside.

3. Make the Dough:

• After the potatoes are cooked, peel them (if not already peeled) and mash them thoroughly. You can also use a mixer to achieve a smooth consistency.
• Let the mashed potatoes cool completely; this step is crucial as cooler potatoes will absorb less flour, resulting in softer dumplings.
• Once cooled, add the flour, salt, egg, and butter (or oil) to the mashed potatoes. Knead the mixture into a smooth dough.

4. Assemble the Dumplings:

• On a floured surface, roll out the dough to a thickness of about 1/4 inch.
• Cut the dough into squares, each large enough to enclose a whole plum.
• Place a plum in the center of each square, fold the dough over the plum, and seal the edges by pinching them together.
• Roll the dumplings between your palms to form smooth balls.

5. Cook the Dumplings:

• Bring a large pot of water to a boil, adding a little oil to prevent sticking.
• Carefully drop the dumplings into the boiling water in batches.
• Cook the dumplings until they float to the surface, then continue boiling for an additional 3-4 minutes to ensure they are fully cooked.

6. Final Touch:

• Once the dumplings are cooked, remove them from the water and allow them to drain.
• Mix about 200g of sugar into the cooled breadcrumbs.
• Roll the warm dumplings in the breadcrumb mixture until they are evenly coated.

7. Serve and Enjoy:

• Serve the dumplings warm as a delicious dessert or a sweet main dish. The combination of the soft potato dough, sweet plums, and crispy, sugary breadcrumbs creates a delightful treat that’s sure to please!

Enjoy your homemade Dumplings with Plums!