Knegli (Plum Dumplings)

Introduction

History

Plum dumplings have been a staple in Eastern European cuisine for centuries. The combination of sweet plums and savory dough has been a favorite among families for generations. This recipe has been passed down through the years, with each family adding their own unique twist to make it their own.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to use ripe plums for the best flavor.

- Be careful not to overfill the dumplings with sugar, as it can cause them to burst while cooking.

- When folding the dough around the plum, make sure to seal it tightly to prevent the filling from leaking out.

- Boil the dumplings gently to prevent them from falling apart.

Serving Suggestions

Knegli (Plum Dumplings) can be served as a dessert or a main dish. They are delicious on their own or topped with buttered bread crumbs.

Cooking Techniques

Boiling

Ingredient Substitutions

You can use instant mashed potatoes instead of freshly cooked mashed potatoes.

- You can use almond flour or gluten-free flour for a gluten-free version.

Make Ahead Tips

You can prepare the dough and fill the dumplings ahead of time and refrigerate until ready to cook.

Presentation Ideas

Serve Knegli (Plum Dumplings) on a decorative platter garnished with fresh mint leaves for a beautiful presentation.

Pairing Recommendations

Knegli (Plum Dumplings) pair well with a glass of sweet white wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftover Knegli (Plum Dumplings) in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Knegli (Plum Dumplings) contains approximately 250 calories.

Carbohydrates

Each serving of Knegli (Plum Dumplings) contains approximately 45 grams of carbohydrates.

Fats

Each serving of Knegli (Plum Dumplings) contains approximately 3 grams of fats.

Proteins

Each serving of Knegli (Plum Dumplings) contains approximately 4 grams of proteins.

Vitamins and minerals

Plums are a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains eggs and wheat.

Summary

Knegli (Plum Dumplings) are a delicious and satisfying dish that is relatively low in fats and high in carbohydrates. They are a good source of vitamins and minerals, making them a nutritious treat.

Summary

Knegli (Plum Dumplings) are a delightful and comforting dish that combines the sweetness of plums with a savory potato dough. This traditional Eastern European recipe is sure to become a favorite in your household. Enjoy these delicious dumplings as a dessert or a main dish for a satisfying meal.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a rainy day in the small village where I grew up, and my neighbor Mrs. Katarina had invited me over for tea. As we sat at her kitchen table, sipping on steaming cups of chamomile tea, she began to tell me about a special recipe she had learned from her own grandmother.

"It's called Knegli," she said, her eyes sparkling with nostalgia. "Plum dumplings. They're a traditional dish in our family, passed down through the generations."

Mrs. Katarina then proceeded to pull out a tattered old cookbook from a dusty shelf, flipping through the pages until she found the recipe for Knegli. As she read out the ingredients and instructions, I felt a surge of excitement. Plum dumplings sounded like a delicious and comforting treat, perfect for a dreary day like this.

Over the next few hours, Mrs. Katarina patiently guided me through the process of making Knegli. We started by preparing the dough, mixing together flour, eggs, and a pinch of salt until it formed a smooth and elastic ball. Then we moved on to the plums, which she had picked from her own orchard that morning.

Mrs. Katarina showed me how to carefully pit the plums and stuff them with a sweet mixture of sugar and cinnamon. Then, using the dough we had prepared, we wrapped each plum in a dumpling, sealing it tightly to prevent any juice from leaking out during cooking.

As the Knegli simmered in a pot of boiling water, filling the kitchen with a tantalizing aroma, Mrs. Katarina shared stories of her own childhood and the traditions that had shaped her love for cooking. She spoke of the importance of using fresh, seasonal ingredients, and the joy of sharing meals with loved ones.

Finally, the Knegli were ready. Mrs. Katarina carefully removed them from the water, placing them on a platter and dusting them with a sprinkle of powdered sugar. As we sat down to enjoy our creation, I took my first bite of the warm and tender dumpling, the juicy plum bursting with flavor in my mouth.

From that moment on, Knegli became a beloved recipe in my own repertoire. I continued to make it for special occasions and family gatherings, always remembering the rainy day when Mrs. Katarina had introduced me to this delicious tradition.

Years passed, and I found myself passing on the recipe for Knegli to my own grandchildren. As we gathered in my kitchen, rolling out dough and stuffing plums together, I felt a deep sense of connection to the generations of women who had come before me, each one adding their own touch to this timeless dish.

And so, as I sit here now, reflecting on the memories of that rainy day in Mrs. Katarina's kitchen, I am grateful for the gift of Knegli. It is more than just a recipe – it is a link to the past, a reminder of the love and traditions that bind us together as a family. And as I take another bite of the plum dumpling, savoring the sweet and tangy flavors, I know that this recipe will continue to be passed down through the generations, bringing joy and connection to all who taste its magic.

Categories

| Croatian Desserts | Croatian Recipes | Dessert Recipes | Farina Recipes | Plum Recipes | Potato Recipes | Slavic Recipes |

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