Knedle or plum dumplings are common throughout Eastern Europe among Croatians, Czech, Slovenian, Polish, Hungarians, Romanians. The dish is made of boiled potato-dough dumplings filled with plums, popular in Central and East European countries.
The Knedle recipe originated from the Austro-Hungarian Empire and the dish can be eaten as a dessert, a main dish, or a side dish. In English is known as plum dumplings and the dough is made with mashed potatoes, eggs, and flour.
- 12 oz flour
- 2.2 lb potatoes
- 1.7 oz sugar
- 1.7 oz butter
- 2 eggs
- 1 lemon
- 20 plums
- 5.2 oz butter
- 1.7 oz sugar
- 3.5 oz breadcrumbs
- 1 tsp cinnamon
- Peel the potatoes, boil them for 20 minutes until soft and put through a potato press.
- Mix them with a pinch of salt, 50 g of sugar, grated lemon zest, 50 g softened butter and 2 eggs.
- Add in the flour, mix together and knead well, adding a bit of water if necessary.
- Roll out the dough into floury cutting board surface and cut into square pieces.
- Add one plum and 1 tsp of sugar on top per piece, then roll each dumpling, flatten it and wrap it around a pitted plum.
- Pour water to a big pot and bring it boiling, add a bit of salt. Put in the dumplings when the water is boiling, and cook until they float to the surface. Once they do, cook for another 5 minutes and remove from water.
- Serve with melted butter, sweetened cream and sprinkle with cinnamon.
Inspiration and adaptation: polishfoodies.com, croatiaweek.com, foodpeopleplaces.com
Explore other recipes from the traditional Croatian cuisine.