Knedle sa Sljivama

Knedle sa Sljivama Recipe - Traditional Serbian Plum Dumplings

Region / culture: Serbia | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Knedle sa Sljivama is a traditional Croatian dessert that consists of potato dumplings filled with plums. This sweet and savory dish is a popular choice for special occasions and family gatherings.

History

This recipe has been passed down through generations in Croatian households. It is believed to have originated in rural areas where ingredients like potatoes and plums were readily available. Knedle sa Sljivama is a beloved dish that showcases the simplicity and deliciousness of Croatian cuisine.

Ingredients

1 kg of potatoes
2 small cups of oil
2 eggs
15 to 20 tbsp of wheat groats
15 to 20 tbsp (or more) of flour
salt
breadcrumbs (as needed) for later use
some sugar
about 20 medium plums

How to prepare

Cook the whole potatoes without peeling.
Once they are cooked, let them cool, then peel and mash them.
Add wheat groats, oil, flour, and eggs.
Knead the mixture well until it becomes a hard, non-sticky dough.
In a pan, fry bread crumbs without using oil until they turn golden. Set them aside.
Mix the fried bread crumbs with sugar.
Boil water in a wide and shallow pot.
Take a small amount of dough and wrap it around a plum to form a small ball.
Place the dough balls in the boiling water. They are ready when they start floating.
Using a slotted spoon, remove the dough balls from the water and roll them in the mixture of bread crumbs and sugar.

Variations

Instead of plums, you can use other fruits like apricots or cherries as the filling.
Add a touch of cinnamon or vanilla to the dough for extra flavor.

Cooking Tips & Tricks

Make sure to cook the potatoes until they are soft and easy to mash.

- Knead the dough well to ensure a smooth and uniform texture.

- Be careful when wrapping the dough around the plums to prevent any leakage during cooking.

- Fry the breadcrumbs until they are golden brown for added flavor and crunch.

Serving Suggestions

Knedle sa Sljivama can be served warm or cold, topped with a dollop of whipped cream or a sprinkle of powdered sugar.

Cooking Techniques

Boiling, frying

Ingredient Substitutions

You can use sweet potatoes instead of regular potatoes for a different flavor profile.

Make Ahead Tips

You can prepare the dough and filling ahead of time and assemble the dumplings just before cooking.

Presentation Ideas

Serve Knedle sa Sljivama on a decorative platter garnished with fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Pair Knedle sa Sljivama with a cup of hot tea or coffee for a delightful dessert experience.

Storage and Reheating Instructions

Store any leftover Knedle sa Sljivama in an airtight container in the refrigerator. To reheat, simply microwave or steam until heated through.

Nutrition Information

Calories per serving

Each serving of Knedle sa Sljivama contains approximately 300 calories.

Carbohydrates

Each serving of Knedle sa Sljivama contains approximately 50 grams of carbohydrates.

Fats

Each serving of Knedle sa Sljivama contains approximately 10 grams of fats.

Proteins

Each serving of Knedle sa Sljivama contains approximately 5 grams of proteins.

Vitamins and minerals

Knedle sa Sljivama is a good source of vitamin C, potassium, and fiber.

Alergens

This recipe contains eggs and wheat, which may be allergens for some individuals.

Summary

Knedle sa Sljivama is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious dessert option.

Summary

Knedle sa Sljivama is a delicious and comforting dessert that highlights the flavors of potatoes and plums. This traditional Croatian dish is sure to be a hit with your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, that I first learned how to make Knedle sa Sljivama. It was a hot summer day, and my mother had decided to teach me this traditional Slovak dish.

I remember walking into the kitchen and seeing my mother standing at the stove, stirring a pot of bubbling plums. The sweet smell of the fruit filled the air, and I could hardly contain my excitement. My mother had learned this recipe from her own mother, who had learned it from her mother before her. It was a recipe that had been passed down through the generations, and I felt honored to be learning it now.

As my mother showed me how to make the dough for the dumplings, she told me the story of how she had first learned to make Knedle sa Sljivama. She explained that when she was a young girl, her own grandmother had taught her how to make the dish. They had spent hours in the kitchen together, rolling out the dough, filling it with plums, and shaping the dumplings into perfect rounds.

I listened intently as my mother shared this story with me, feeling a deep connection to my ancestors and the traditions that had been passed down through the years. I knew that this recipe held a special significance, and I was determined to learn how to make it just like my mother and grandmother before me.

As we worked together in the kitchen, my mother guided me through each step of the process. She showed me how to mix the flour and water to make the dough, how to roll it out into thin circles, and how to fill each dumpling with a sweet plum. I watched as she expertly sealed the dough around the fruit, forming perfect little parcels that would later be boiled and served with a dollop of sour cream.

I remember the sense of accomplishment I felt as I made my first Knedle sa Sljivama. The dumplings turned out just as they should - soft and pillowy on the outside, with a burst of warm plum filling on the inside. I couldn't wait to share them with my family and friends, to pass on this delicious recipe that had been a part of my heritage for so long.

Over the years, I have continued to make Knedle sa Sljivama, refining the recipe and making it my own. I have added my own little twists and tweaks, incorporating flavors and ingredients that reflect my own tastes and experiences. But no matter how much I change the recipe, the heart of it remains the same - a connection to my past, a link to my ancestors, and a way to honor the traditions that have shaped me into the person I am today.

As I sit here now, surrounded by the familiar smells and sounds of the kitchen, I can't help but feel grateful for the gift of this recipe. It has brought me joy and comfort, it has connected me to my roots, and it has given me a sense of pride in who I am and where I come from. And so, as I take a bite of a freshly made Knedle sa Sljivama, I savor the taste and the memories that come flooding back - of my mother, my grandmother, and all the generations of women who came before me, passing down this beloved recipe from one kitchen to the next.