Discover the delectable Croatian plum dumplings, known as knedli od sljiva, a traditional dessert that embodies Croatian culinary heritage. These delightful dumplings are soft, fluffy, and bursting with the sweet and tangy flavors of ripe plums. Croatian plum dumplings are a perfect treat for any occasion, whether it's a family gathering, a festive celebration, or simply a sweet craving. This article presents a collection of three enticing recipes that cater to various preferences and skill levels. The first recipe offers a classic approach to Croatian plum dumplings, using traditional ingredients and techniques. The second recipe introduces a modern twist, incorporating a delectable streusel topping that adds a crispy and flavorful dimension to the dumplings. Finally, the third recipe presents a vegan-friendly rendition of Croatian plum dumplings, ensuring that everyone can indulge in this delectable dessert. Get ready to embark on a culinary journey and savor the irresistible flavors of Croatian plum dumplings!
Check out the recipes below so you can choose the best recipe for yourself!
CROATIAN PLUM DUMPLINGS RECIPE (KNEDLE SA ŠLJIVAMA)
Croatian plum dumplings (knedle sa šljivama) are made with a delicious mashed potato and can be eaten as a dessert or served as a main meal for vegetarians.
Provided by Chasing the Donkey
Categories Croatian Recipes In English
Number Of Ingredients 8
Steps:
- Peel and boil the potatoes until tender
- Mash and salt the potatoes, and allow to cool
- Once cool, add oil and whole egg, and the flour and knead
- Roll out to 1 cm thick
- Cut into squares - the size of the cubes will depend on the size of the plums. It needs to be big enough so, that it can wrap the plum
- Using lightly floured hands, take the square of dough and pat it flat in your hand. Place a plum in the center and bring the sides of dough up over plum
- Enclose the plum in the dough
- Moisten edges with water to seal - you now have your dumpling!
- Place the dumplings in boiling water, and cook for 20 minutes
- With a slotted spoon, collect the dumplings, and allow them to drain on kitchen paper
- Brown the bread crumbs in a little sunflower oil (or butter) and sprinkle over the dumplings
- Transfer the dumplings to a serving platter and layer with icing sugar
CROATIAN PLUM DUMPLINGS RECIPE - KNEDLE S SLJIVAMA
Steps:
- Gather the ingredients.
- In a large bowl, combine potatoes, eggs, and salt.
- When well combined, add flour and mix until soft dough forms.
- Place a sugar cube in the center of each pitted plum. Place a large pot of salted water on and bring to a boil.
- Using lightly floured hands, take a portion of dough and pat it flat in your hand. Place a plum in the center and bring sides of dough up over plum, enclosing it completely. Moisten edges if necessary to seal.
- Carefully drop into boiling water. Repeat until all plums are in the water. Cook 20 minutes.
- Meanwhile, melt butter in a small skillet, add breadcrumbs and brown.
- Using a slotted spoon, remove dumplings to a colander.
- Transfer to a serving platter and pour buttered crumbs over dumplings. Dust with granulated or confectioners' sugar and cinnamon, if desired.
Nutrition Facts : Calories 222 kcal, Carbohydrate 48 g, Cholesterol 27 mg, Fiber 5 g, Protein 5 g, SaturatedFat 1 g, Sodium 94 mg, Sugar 23 g, Fat 3 g, ServingSize 16 dumplings (16 servings), UnsaturatedFat 0 g
CROATIAN PLUM DUMPLINGS (KNEDLI OD SLJIVA)
As with the plum jam, this recipe also uses "bistrica" plums. Of course, other kind of blue plums can be used, but with "bistrica" the dumplings will give the most of it. There are two ways of making this meal: either with the stone or without (if you make without the stone replace it with sugar cube). I usually make with the stone to keep the plum consistent. The dough is usual potato dough as you make for gnocchi.
Provided by nitko
Categories Dessert
Time 1h40m
Yield 40 dumplings, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook potato in skin until soft (like for potato salad). When ready peal the skin and mash potato on flat surface. Be careful it is very hot.
- Add butter (crush it a bit to speed melting), flour, semolina, nutmeg and salt. Make it into a dough, and when cools it a bit add two eggs. You will think now that you make a big mistake because it will turn very wet, but you have to be firm and continue to make dough. It is OK to add more flour.
- The right amount of flour will be clear to you after you make this several times, this is amount I usually put. It also depends on quality of potato; some are softer than others. When the dough is firm, but soft enough, make the dumplings.
- Cut a piece of dough and roll around cleaned and washed plum. The dough shouldn't be more than 1 cm thick. If you make it without plum stone, break the plum into half, remove the stone and put a sugar cube instead. After that, do as previously mention.
- At this point you can freeze the whole amount of dumplings, but do it on flat surface making sure they don't touch. After they freeze, you can put them in a bag.
- If you want to cook them right away, use large pot, fill with water up to 2/3 and add some oil. When water boils, put the dumplings into the water and cook until they start to float on the surface. You may use a toothpick to check if they are soft.
- In the meantime melt butter in a frying pan and fry some breadcrumbs. When removing dumplings from the pot put them into hot butter with breadcrumbs and fry them just a bit to reduce surplus of water.
- You may serve them as a desert, but also as a lunch, of course amount of dumplings will differ in both cases.
- When you open the dumplings, you may put some sugar over it and also some grounded cinnamon. Some people add sour cream over dumplings, but I don't like it that way.
Nutrition Facts : Calories 650, Fat 18.1, SaturatedFat 10.3, Cholesterol 93, Sodium 551.8, Carbohydrate 108.2, Fiber 9, Sugar 15.1, Protein 15.2
CROATIAN BREAD DUMPLINGS
I am submitting this after a recipe request for this meal. It is usual side dish we eat with sauerkraut, "sekeli goulash" or other meat goulash or paprikas recipes. It is very easy. This is recipe from Cooking High School from Zagreb, Second year. I have added parmesan because my experience says it will coagulate better and would prevent eventual crumbling while cooking. This amount of ingredients is for feeding a platoon, so for domestic use reduce ingredients.
Provided by nitko
Categories Breads
Time 40m
Yield 30 dumplings, 25 serving(s)
Number Of Ingredients 12
Steps:
- Remove crust from bread. Cut the rest of bread into small cubes and dry them in oven. They must become crunchy.
- Make dough mixing milk, flour, eggs, parmesan and salt. Pour over crunchy bread.
- Finely mince onion. Cut bacon into small pieces and fry them but not too much. Bacon will drain some lard, so add oil and sauté onion until becomes translucent. Add parsley leaves and bacon and put it into dough.
- Mix well and leave at least half an hour in refrigerator.
- Make balls with your hand. They must be not larger than tenis balls. To do it better, put your hands in cold water before you form each ball. Put balls into boiling water and cook about 20 minutes. The balls must float, that is the indication they are done.
- Before serving fry in a frying pan some breadcrumbs on butter. Put bread balls on hot butter just for few seconds to cover them with breadcrumbs. For four persons reduce amount of ingredients to 1/4.
Nutrition Facts : Calories 207.9, Fat 6.4, SaturatedFat 2.5, Cholesterol 59.2, Sodium 812, Carbohydrate 29.8, Fiber 1.4, Sugar 2.1, Protein 7.2
Tips:
- For the perfect dough, use high-quality flour, cold butter, and ice-cold water.
- When kneading the dough, be gentle and avoid overworking it. Overworking the dough will make it tough.
- Chill the dough for at least 30 minutes before rolling it out. This will make it easier to work with and prevent it from sticking to your hands.
- When filling the dumplings, be careful not to overfill them. Too much filling will make them difficult to seal and they may burst during cooking.
- Bring the water to a full boil before adding the dumplings. This will help to prevent them from sticking to the bottom of the pot.
- Cook the dumplings for the recommended amount of time. Overcooking will make them tough and dry.
Conclusion:
Croatian plum dumplings are a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your family and friends. So next time you're looking for a sweet treat, give Croatian plum dumplings a try. You won't be disappointed!
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