Croatian Plum Dumplings Knedli Od Sljiva Recipes

CROATIAN PLUM DUMPLINGS RECIPE (KNEDLE SA ŠLJIVAMA)

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

PLUM DUMPLINGS

Steps:

• To pit the plums, slice them almost in half, open, and remove pit. Place about 1/3 teaspoon of sugar in the hollow of each plum; close the plum, and place in a bowl. Set aside.
• Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender. Drain. When cool enough to handle, mash potatoes with a fork or potato masher. You will need 1 cup of mashed potatoes. Set aside, and keep warm.
• To make the dough, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
• When dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum in the center. Place another piece of dough on top, and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
• To cook, bring a deep pot of salted water to boil. Place dumplings in water, and boil gently for about 10 minutes.
• Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
• When dumplings are done, remove them from boiling water, and place them in the frying pan, and turn to coat the dumplings. Serve hot with extra sauce poured over them.

CROATIAN PLUM DUMPLINGS (KNEDLI OD SLJIVA)

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.

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.

PLUM DUMPLINGS - BLOMMEBOLLER

Steps:

• Cook and peel the potatoes.
• Mash in a large bowl.
• Add the flour, sugar, eggs, salt and melted butter and mix well to make a dough.
• Roll out quite thin and cut into rounds the diameter of a teacup.
• Remove pits from the plums and fill each cavity with a sugar cube.
• Place 1 filled plum in each round of dough and pinch edges together.
• Cook in lightly salted boiling water about 10 minutes.
• While the dumplings are cooking, mix the bread crumbs with the melted butter.
• When dumplings are cooked, drain and roll in bread-crumb mixture and then in sugar and cinnamon.
• These are a delicious accompaniment to either roast beef or roast pork.