CROATIAN PLUM DUMPLINGS RECIPE (KNEDLE SA ŠLJIVAMA)
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.
Provided by Chasing the Donkey
Categories Croatian Recipes In English
Number Of Ingredients 8
Steps:
- 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
CROATIAN PLUM DUMPLINGS RECIPE - KNEDLE S SLJIVAMA
Steps:
- Gather the ingredients.
- In a large bowl, combine potatoes, eggs, and salt.
- When well combined, add flour and mix until soft dough forms.
- Place a sugar cube in the center of each pitted plum. Place a large pot of salted water on and bring to a boil.
- Using lightly floured hands, take a portion of dough and pat it flat in your hand. Place a plum in the center and bring sides of dough up over plum, enclosing it completely. Moisten edges if necessary to seal.
- Carefully drop into boiling water. Repeat until all plums are in the water. Cook 20 minutes.
- Meanwhile, melt butter in a small skillet, add breadcrumbs and brown.
- Using a slotted spoon, remove dumplings to a colander.
- Transfer to a serving platter and pour buttered crumbs over dumplings. Dust with granulated or confectioners' sugar and cinnamon, if desired.
Nutrition Facts : Calories 222 kcal, Carbohydrate 48 g, Cholesterol 27 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 94 mg, Sugar 23 g, Fat 3 g, ServingSize 16 dumplings (16 servings), UnsaturatedFat 0 g
CROATIAN PLUM DUMPLINGS (KNEDLI OD SLJIVA)
As with the plum jam, this recipe also uses "bistrica" plums. Of course, other kind of blue plums can be used, but with "bistrica" the dumplings will give the most of it. There are two ways of making this meal: either with the stone or without (if you make without the stone replace it with sugar cube). I usually make with the stone to keep the plum consistent. The dough is usual potato dough as you make for gnocchi.
Provided by nitko
Categories Dessert
Time 1h40m
Yield 40 dumplings, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook potato in skin until soft (like for potato salad). When ready peal the skin and mash potato on flat surface. Be careful it is very hot.
- Add butter (crush it a bit to speed melting), flour, semolina, nutmeg and salt. Make it into a dough, and when cools it a bit add two eggs. You will think now that you make a big mistake because it will turn very wet, but you have to be firm and continue to make dough. It is OK to add more flour.
- The right amount of flour will be clear to you after you make this several times, this is amount I usually put. It also depends on quality of potato; some are softer than others. When the dough is firm, but soft enough, make the dumplings.
- Cut a piece of dough and roll around cleaned and washed plum. The dough shouldn't be more than 1 cm thick. If you make it without plum stone, break the plum into half, remove the stone and put a sugar cube instead. After that, do as previously mention.
- At this point you can freeze the whole amount of dumplings, but do it on flat surface making sure they don't touch. After they freeze, you can put them in a bag.
- If you want to cook them right away, use large pot, fill with water up to 2/3 and add some oil. When water boils, put the dumplings into the water and cook until they start to float on the surface. You may use a toothpick to check if they are soft.
- In the meantime melt butter in a frying pan and fry some breadcrumbs. When removing dumplings from the pot put them into hot butter with breadcrumbs and fry them just a bit to reduce surplus of water.
- You may serve them as a desert, but also as a lunch, of course amount of dumplings will differ in both cases.
- When you open the dumplings, you may put some sugar over it and also some grounded cinnamon. Some people add sour cream over dumplings, but I don't like it that way.
Nutrition Facts : Calories 650, Fat 18.1, SaturatedFat 10.3, Cholesterol 93, Sodium 551.8, Carbohydrate 108.2, Fiber 9, Sugar 15.1, Protein 15.2
HUNGARIAN PLUM DUMPLINGS - WITH VEGAN/SUGAR FREE VERSION
This is a must try! Unfortunately it takes 2 hours to make about 25 dumplings; I don't have that patience so that's the main reason why I avoid making cooked desserts. Also I wanted to take a "group" photo with all the lovely dumplings but it was too late, these little sweets disappeared as soon as they were served! You should definitely try this Hungarian dessert! You'll love it!
Provided by gourmandelle
Categories Dessert
Time 2h
Yield 25 serving(s)
Number Of Ingredients 11
Steps:
- Start by boiling the unpeeled potatoes in a pot of water (for small potatoes this will take about 10-15 minutes). After they are boiled remove them from the water and let them cool for a couple of minutes then peel and mash them.
- Put the mashed potatoes in a large bowl and add the beaten eggs (or egg substitutes), oil and flour.
- Mix all ingredients together until you get a sticky and smooth dough.
- Mix the cinnamon, vanilla and rum extracts and the sucanat in a small bowl. Add 1 teaspoon of this mixture into the middle of each plum.
- Heat the oil in a small skillet. Add the bread crumbs and let them fry for 5 minutes. Remove from heat and put them on a large plate.
- Divide the dough in two. Roll the dough and cut it into dumpling-size portions (ones that appear to be big enough to wrap your plum). Take each portion and form a small ball. Flatten the ball and place the plum into the center, then remake the ball with the plum inside.
- Tip: You must have flour on your hands all the time so the dough won't stick to your fingers.
- Boil some water in a large pot. Add a pinch of sea salt.
- When the water has reached boiling point, place some dumplings inside.
- Be careful, if the dumplings stick to the bottom of the pot all you need to do is to shake it a little bit. Let them boil for 5 minutes. When ready they will rise from the bottom of the pot.
- Remove them from the water using a slotted spoon and roll them in the bread crumbs. Serve with honey (or other healthy syrup) on top.
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