Serbian Plum Dumplings (Knedle sa šljivama)
Knedle sa šljivama Say it: KNEH-dleh sah SHLEE-vah-mah
Knedle sa šljivama are beloved Serbian dumplings featuring a whole fresh plum tucked inside tender potato dough. Popular throughout Vojvodina and the rest of the Balkans, these are a classic late-summer dessert when plums are at their sweetest. The dumplings are boiled, then gently rolled in buttered, golden breadcrumbs for a soft center and crisp, fragrant coating. A touch of cinnamon sugar on top makes them irresistibly comforting and homey.
Serbian Plum Dumplings (Knedle sa šljivama)
Knedle sa šljivama
Pronounced KNEH-dleh sah SHLEE-vah-mah
- Serves
- 4
- Prep
- 40 min
- Cook
- 25 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Peel the potatoes, cut into even chunks, and boil in salted water until very soft, about 20 minutes. Drain well and mash or press through a ricer until completely smooth with no lumps. Spread the mash on a plate and let it cool to room temperature.
When the potatoes are cool, place them in a large bowl. Add the egg, salt, and 1 cup (125 g) of the flour. Mix gently with your hands until a soft dough forms, adding the remaining flour only as needed. The dough should be pliable but not sticky. Do not overwork it.
Wash and dry the plums. If using sugar cubes, press one cube into the center of each plum where the pit was removed; otherwise sprinkle the inside of each plum with a little granulated sugar.
Divide the dough into 12–14 equal pieces. On a lightly floured surface, flatten each piece into a ¼-inch (6 mm) thick round large enough to enclose a plum. Place a plum in the center, bring the edges together, and pinch firmly to seal, rolling gently to form a smooth ball. Repeat with all plums.
Bring a large pot of lightly salted water to a gentle boil. Carefully lower 4–5 dumplings into the water and cook for 10–12 minutes. They are done when they float to the surface and feel firm when gently pressed.
While the dumplings boil, melt the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring often, until they turn golden brown and fragrant, 4–6 minutes. Stir in the cinnamon.
Using a slotted spoon, lift the cooked dumplings from the water, let them drain for a few seconds, then roll them gently in the warm buttered breadcrumbs until fully coated.
Mix the 2 Tbsp sugar with an extra pinch of cinnamon and sprinkle over the dumplings. Serve warm.
Regional variants
In some Serbian households the dumplings are finished with ground walnuts or poppy seeds instead of breadcrumbs. A modern twist replaces half the potatoes with quark or farmer’s cheese for an even softer texture.
Cook's notes
- Use starchy potatoes and mash them while still hot for the lightest dough; avoid over-flouring or the dumplings will become heavy.
- Work quickly once the dough is made; it is easiest to handle at room temperature.
- If plums are large, cut them in half, remove the pit, and sandwich the halves back together inside the dough.
Serve with
A dollop of sour cream or a light dusting of powdered sugar; enjoy with strong coffee or a glass of cold milk.
Make ahead and storage
Best eaten fresh, but the uncooked dumplings can be frozen on a tray and then transferred to a bag for up to 1 month. Boil straight from frozen, adding 2–3 extra minutes.
