Knedle sa šljivama ili marelicama (plum or apricot dumplings) are the ultimate comfort food at my house. I usually only make these during the summer when plums and apricots are in season (and at their peak flavor), which makes them all the more special. You can, however, freeze them for use during the off season. I usually just wash, de-pit, and freeze them as halfs in ziplock bags, but the proper way is to sprinkle them with sugar, leave out for 15 minutes (to draw out some of the juices), then freeze. Some food preservation sites say that the skins get very tough during the freezing process, but I’ve honestly never noticed that and in any event that’s where the nutrients are, so I just leave them on. If you want to remove them, simply blanch the fruit for 30-40 seconds, place in an ice bath, and the skins will slide right off. Oh, and I use a very specific type of plum (Prunus domestica insititia), native to Europe, and found in American supermarkets as “italian or prune” plums. These are actually a different subspecies of the ones in Croatia (to get really and unnecessarily specific), but it doesn’t really matter. The round plums found in the U.S. just don’t taste right to me in this dish, but feel free to use whatever you can find.
And yes this is an entree! I know it’s stuffed with fruit and topped with sugar, but I promise it is one of the most satisfying dinners you will ever have.
- 500 g or 18 oz of mashed potatoes (I mash mine with butter, milk, and salt–basically you can use leftovers from dinner the day before!)
- 250 g or 9 oz of flour
- about a tablespoon of baking powder
- about 6 prune plums or apricots halved and pitted
- 1 stick of butter
- 1/2 cup plain breadcrumbs or more, as desired
- sour cream
Form the dough by combining the mashed potatoes, flour, and baking powder. Most recipes add 1 egg to the mixture to further bind it, however I usually don’t and it comes out just fine.
Bring one pot of salted water to boil.
In the meantime, roll the dough into a log and cut into twelve pieces. Flatten each piece and place half a plum in the middle, next rolling it into a ball to completely envelop it. Roll in a little flour to prevent from sticking to other knedle and place on the side. Repeat with the remaining dough and plums.
When water has begun to boil, add the knedle. They will be done once they float to the top (Make sure they are not sticking to the bottom of the pot because then they will not rise to the top!)
In a separate pan, melt the butter and add the breadcrumbs. After the knedle are done boiling, add to the breadcrumbs to coat.
Serve knedle warm topped with sugar and sour cream. They keep well in the fridge (without the sour cream topping), so not to worry if you make too many. They make excellent leftovers!