Plum Dumplings (knedle sa šljivama)

Plum Dumplings (knedle sa šljivama)
 
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by TSR

 
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Ingredients

Ingredients
Method
 
  • 700g flour
  • 600g whole plums
  • 1kg floury potatoes
  • 200g bread crumbs
  • 50g brown suggar
  • 3 eggs
  • 2 tbl spoons butter
  • 3 tblspoons oil
Peel, boil and mash the potatoes. Add the butter, mix and let it cool slightly before adding the eggs. Mix the eggs in and keep mixing while slowlly adding the four untill you get a dough. Roll the dough out (make sure the surface is dusted with flour, this dough is quite sticky!) to about 1 cm thickness. Cut the dough into squares large enough to wrap around the plums (ussually about 5x5 cm but it depends on the fruit). Wrap the plums, making sure the seals are tight, untill you have a smooth "egg". Put a large pot of water to boil (about 2/3 full) and add a tablespoon of salt. Put a pan on low/medium heat, add the oil and when it heats up, the bread crumbs.After they are toasted, add the suggar (you can also add a bit of cinnamon ath this point) and stir for a few minutesi and take it of the heat. Add the dumplings to the boiling water (do it in batches if your pot is not large enough) and let them boil for 20-30 minutes (if it's not floating on top, it's not done). When they're done, put them in the pan with the crumbs and roll untill covered, then transfer to a dish (do not cover them!). After you do this with all the dumplings pour any remaining crumbs over them and serve.

Plum Dumplings (knedle sa šljivama)

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This recipe was uploaded by TSR

 
 

Method


Peel, boil and mash the potatoes. Add the butter, mix and let it cool slightly before adding the eggs. Mix the eggs in and keep mixing while slowlly adding the four untill you get a dough. Roll the dough out (make sure the surface is dusted with flour, this dough is quite sticky!) to about 1 cm thickness. Cut the dough into squares large enough to wrap around the plums (ussually about 5x5 cm but it depends on the fruit). Wrap the plums, making sure the seals are tight, untill you have a smooth "egg". Put a large pot of water to boil (about 2/3 full) and add a tablespoon of salt. Put a pan on low/medium heat, add the oil and when it heats up, the bread crumbs.After they are toasted, add the suggar (you can also add a bit of cinnamon ath this point) and stir for a few minutesi and take it of the heat. Add the dumplings to the boiling water (do it in batches if your pot is not large enough) and let them boil for 20-30 minutes (if it's not floating on top, it's not done). When they're done, put them in the pan with the crumbs and roll untill covered, then transfer to a dish (do not cover them!). After you do this with all the dumplings pour any remaining crumbs over them and serve.
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