RCI-SN.005.0038.001
Knedle sa Sljivama
Potato dumplings with plums (Knedle sa sljivama) Potato dumplings with plums
Prep10 min
Cook8 min
Total18 min
Servings4
Difficultyintermediate
Ingredients
- 1 kg
- cups oil2 small
- 2 unit
- – 20 tbsp wheat groats15 unit
- – 20 tbsp (or more) flour15 unit
- 1 unit
- breadcrumbs (as much as you need) for later usage1 unit
- 1 unit
- about 20 medium plums1 unit
Method
1
Peel and cut the potatoes into large chunks, then boil in salted water until very tender, about 20 minutes.
2
Drain the cooked potatoes thoroughly and pass them through a ricer or mash them until completely smooth.
3
Transfer the mashed potatoes to a bowl and let them cool slightly, then add the eggs one at a time, mixing well after each addition.
4
Stir in the wheat groats and 15 tbsp of flour, adding more flour as needed to form a soft but workable dough.
5
Season the dough with salt to taste, mixing until fully combined.
6
Pit each plum and stuff with a small amount of sugar, then set aside.
7
Flour a work surface and shape the dough into balls about the size of a plum, then flatten each ball slightly and place a stuffed plum in the center.
8
Wrap the dough around each plum to seal it completely, rolling gently to form a smooth knedle.
9
Bring a large pot of salted water to a rolling boil and carefully add the knedle in batches, stirring gently to prevent sticking.
3 minutes
10
Cook the knedle until they rise to the surface and remain floating for 2–3 minutes, then remove with a slotted spoon.
10 minutes
11
Heat the oil in a large skillet over medium-high heat, then add breadcrumbs and toast, stirring frequently, until golden brown and fragrant.
12
Transfer the cooked knedle to a serving dish and pour the hot breadcrumb-oil mixture over them, coating evenly before serving.