Best 2 Macedonian Plum Dumplings Recipes

In the realm of delectable desserts, Macedonian plum dumplings, known as "Slivov Sljivovica" in their native tongue, stand out as a testament to the culinary heritage of Macedonia. These dumplings, also affectionately called "knedle", are a symphony of flavors and textures that dance on the palate. Envision a tender, fluffy dough enveloping a luscious filling of ripe, succulent plums, each bite a burst of sweet and tangy goodness. While the classic Slivov Sljivovica dumplings reign supreme, variations abound, offering a tantalizing array of taste experiences. From the nutty crunch of walnuts to the aromatic embrace of cinnamon, each recipe adds a unique twist to this beloved dessert. Whether you prefer them boiled, baked, or fried, these dumplings promise a delightful culinary journey that will leave you craving more. So, embark on this gastronomic adventure and discover the secrets behind these Macedonian gems.

Here are our top 2 tried and tested recipes!

PLUM DUMPLINGS

Plum Dumplings image

This recipe came from Istria in the former Yugoslavia. It can be an entree (our favorite) or side dish. I have fond memories of helping my mother make large batches of these and freezing them for the winter. They are still one of my favorite meals and my children (now grown up) still look forward to these any time I make them.

Provided by Cyndi K.

Categories Desserts

Time 2h15m

Yield 10

Number Of Ingredients 12

Ingredients

25 Italian prune plums
3 tablespoons sugar
2 large potatoes, peeled and quartered
2 ½ cups all-purpose flour
1 teaspoon sugar
½ teaspoon baking powder
½ teaspoon salt
3 egg yolks
2 tablespoons shortening or butter, softened
½ cup butter
1 ½ cups dark brown sugar
¼ cup fine dry bread crumbs

Steps:

To pit the plums, slice them almost in half, open, and remove pit. Place about 1/3 teaspoon of sugar in the hollow of each plum; close the plum, and place in a bowl. Set aside.
Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender. Drain. When cool enough to handle, mash potatoes with a fork or potato masher. You will need 1 cup of mashed potatoes. Set aside, and keep warm.
To make the dough, sift the flour, sugar, baking powder, and salt together into a pile on a breadboard. Make a well in the center; add 1 cup mashed potatoes, egg yolks, and shortening into the well, and work in until the dough is pliable and smooth.
When dough is thoroughly kneaded, roll it out onto a floured board to a thickness of about 1/4 inch. Cut into roughly 4-inch rounds with a biscuit cutter. Holding one piece of dough in your hand, place a whole pitted plum in the center. Place another piece of dough on top, and press to seal the edges of the dough together. Make sure there are no leaks, or the plum will come out during cooking.
To cook, bring a deep pot of salted water to boil. Place dumplings in water, and boil gently for about 10 minutes.
Meanwhile, to make the sauce, melt butter in a large frying pan over medium heat. Stir in brown sugar. (If you like, stir in some of the juice that collects in the bowl of pitted plums.) Stir in a small amount of bread crumbs to slightly thicken the sauce.
When dumplings are done, remove them from boiling water, and place them in the frying pan, and turn to coat the dumplings. Serve hot with extra sauce poured over them.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 94.3 g, Cholesterol 85.9 mg, Fat 14.1 g, Fiber 4.9 g, Protein 7.2 g, SaturatedFat 7.1 g, Sodium 236.1 mg, Sugar 53.4 g

PLUM DUMPLINGS

Plum Dumplings image

Special meals call for elegant desserts like this. Sweet plums are halved then tucked inside a pretty pastry pocket.-Martha Voss, Dickinson, North Dakota

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
6 tablespoons 2% milk
1 egg, lightly beaten
3 medium black plums, halved and pitted
1 cup water
3 tablespoons butter
Melted butter and cinnamon-sugar

Steps:

In a large bowl, combine the flour, sugar, baking powder and salt. Stir in milk and egg just until blended. Divide into six portions. , On a lightly floured surface, pat each portion of dough into a 5-in. circle. Place a plum half on each circle. Gently bring up corners of dough to center; pinch edges to seal. , In a Dutch oven, bring water and butter to a boil. Carefully add dumplings. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a dumpling comes out clean. Serve warm with pan juices, melted butter and cinnamon-sugar.

Nutrition Facts : Calories 235 calories, Fat 8g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 175mg sodium, Carbohydrate 37g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

For the best flavor, use ripe, juicy plums. If the plums are not ripe enough, they will be sour and the dumplings will not be as sweet.
If you don't have any plum jam, you can use apricot jam or another type of fruit jam.
Be careful not to overcook the dumplings. They should be cooked through but still slightly soft in the center.
Serve the dumplings warm with a dollop of sour cream or yogurt.

Conclusion:

Macedonian plum dumplings are a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients, 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 these dumplings a try!