CONTENTS
Plum Dumplings
(Croatian: Knedle sa šljivama)
Plum dumplings, or Knedle sa šljivama, are a beloved dessert in Croatia, deeply rooted in the culinary traditions of Central and Eastern Europe. Made with a soft potato dough and filled with sweet, juicy plums, these dumplings are cooked and rolled in buttery breadcrumbs for a delightful combination of flavours and textures. While traditionally enjoyed warm, they are equally delicious served cold, making them a versatile treat for any season. Their adaptability allows for variations with different fruits or fillings, such as apricots or jam, making them a perfect addition to a zero-waste kitchen.
Ingredients
For 5-6 dumplings
- For the dough:
- 500 g potatoes
- 1 egg
- 1 tablespoon semolina
- 1 tablespoon oil or softened butter
- 200 g flour (adjust as needed)
- A pinch of salt
- For the filling:
- 5–6 plums (or apricots)
- A little sugar or honey
- For the topping:
- 50 g butter
- Bread crumbs (about 100 g)
Instructions
Preparation time: 1 hour 30 minutes (including resting time)
- Cook the potatoes: Boil the unpeeled potatoes in salted water for about 30 minutes, or until soft. Test with a fork to ensure they are cooked through. Allow them to cool slightly, then peel and mash them in a large bowl.
- Prepare the dough: Add the egg, semolina, oil (or softened butter), and a pinch of salt to the mashed potatoes. Mix well. Gradually add the flour, a little at a time, until a pliable dough forms. The dough should be soft but not sticky. Adjust the flour as needed depending on the moisture content of the potatoes. Refrigerate the dough for at least 1 hour to firm up.
- Shape the dumplings: Divide the chilled dough into 5–6 equal pieces. Roll each piece into a ball and flatten it slightly into a circle. Wash the plums, remove the pits, and optionally sprinkle the inside of each plum with sugar or honey for extra sweetness. Place a plum in the centre of the dough circle and wrap it carefully, sealing the edges and shaping it into a ball.
- Cook the dumplings: Bring a large pot of water to a boil. Reduce to a simmer and gently add the dumplings. Cook for about 10 minutes, or until they float to the surface.
- Prepare the topping: In a pan, melt the butter over medium heat and add the breadcrumbs. Fry until golden and fragrant.
- Coat the dumplings: Using a slotted spoon, remove the cooked dumplings from the water, drain well, and roll them in the toasted breadcrumbs until evenly coated.
- Serve: Place the dumplings on a serving platter or individual plates and enjoy!
- Serving Suggestions: Plum dumplings can be served as a dessert, a snack, or even a light meal. They pair beautifully with sour cream, yoghurt, or a fruit compote. Whether warm or cold, these sweet dumplings are a comforting taste of Croatian tradition and a delightful addition to any zero-waste kitchen.
ZERO WASTE TIPS
- Use leftover breadcrumbs: If you have stale bread, make your own breadcrumbs by drying and blending the bread, reducing waste.
- Repurpose potato skins: Save the potato peels for vegetable stock or bake them for a crispy snack.
- Freeze extras: If making a larger batch, freeze the raw dumplings on a tray before transferring them to containers. Cook them directly from frozen when needed.
- Alternative fillings: Use jam, overripe fruit, or small apple slices as a filling for variety and to prevent food waste.
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