Potato Dumplings With Plums

Potato dumplings filled with plums can be served as a dessert or as a sweet lunch.
By Tamara Novakoviç

knedle (2)

Potato dumplings are a staple in Croatian kitchens. The potato dough is very common in Croatian cuisine, so we enjoy in different varieties and shapes of dumplings, gnocchi, croquettes and such. The most common and traditional potato dumplings are the ones filled with plums: either fresh plums, or home made plum jam. Of course, you can use any type of fruit or marmalade as the filling but personally, plums are my favorite.

IMG_2086

Potato dumplings are first cooked, then rolled into fried breadcrumbs. For this purpose, we most often use oil, but you can substitute it with butter. You can also add some cinnamon to the breadcrumbs. The traditional way of serving them is with sugar and sour cream on top.

Potato dumplings with plums
 
Prep Time
Cook Time
Total Time
 
Potato dumplings filled with plums can be served as a dessert or as a sweet lunch.
Author:
Recipe Type: Dessert
Cuisine: Croatian
Ingredients
  • 35.2 oz (1 kg) potatoes
  • 10.5 oz (300 g) all-purpose flour
  • 1 egg
  • pinch of salt
  • 1 tbsp butter or lard
  • 3.5 oz (100 g) breadcrumbs
  • 3.5 oz (100 g) sugar
  • ½ tsp cinnamon
  • vegetable or sunflower oil
  • sour cream
Instructions
  1. Peel potatoes, cut into cubes and cook in boiling water. Drain and mash. Add butter or lard to it. When the mixture cools slightly, add egg and flour. Knead until the dough forms. Shape into a log (on floured surface) and cut pieces, about 0.5 inch (1.5 cm) thick.
  2. Wash and pit plums, cut into half. Put each half into a piece of dough and form into a ball.
  3. Cook dumplings in salted, boiling water. Drain them.
  4. Heat oil and fry breadcrumbs combined with cinnamon, until golden. Use low heat, make sure not to burn them. Roll cooked dumplings into breadcrumbs. Serve sprinkled with sugar and a tablespoon or two of sour cream.

 

Tamara Novakoviç

Tamara Novakovic is a passionate self-taught cook, food blogger, freelance food writer and photographer behind bite-my-cake.blogspot.com. Her life journey has led her through Faculty of Humanities in Zagreb, Croatia to discovering passion for making cakes. She is currently a weekly food columnist for Croatian newspaper V magazine and food magazine Repete.

More Posts - Website - Twitter - Facebook

2 Comments
  1. My parents were from a town named Pokupsko and Velika Gorica in Yugoslavia, now Croatia. She would make these when the plums were in season, late summer. I don’t remember her using potatoes in the dough. But she did cover them with butter and then rolled them in ground up walnuts. A blight killed all of our plum trees by the mid 70’s so she never made again. Now she has Altzheimers Disease and doesn’t much of anything. She would also make what she called mlince or mlinci, I don’t know if I’m spelling this right. It was just flour and water, then cut off a piece of dough, roll it very flat and thin and bake it in the oven. Then break it into small pieces and put them in boiling water until soft. Then drain and add salt and melted butter over it. We all love it. I remember my grandmother pouring coffee over it also.

Leave a Reply

Your email address will not be published.

Rate Recipe: