Bosnian Plum Dumplings (Knedle sa Šljivama)
Sweet, tender potato dough encasing a whole plum, then coated in buttery breadcrumbs and dusted with cinnamon sugar. A beloved dessert or sweet main course throughout the Balkans.
🧂 Ingredients
- 2 large Large potatoes(starchy, skin on)
- 0.25 tsp Salt
- 1 tbsp Butter(softened)
- 1 large Egg
- 1.5 cups All-purpose flour(plus more for dusting)
- 8 ripe Small European plums (e.g., Italian prune)(pitted)
- 0.33 cup Vegetable oil
- 0.33 cup Plain breadcrumbs
- 1 cup Granulated sugar
- 1 tsp Cinnamon
- optional Sour cream(for serving)
👨🍳 Instructions
- 1
Boil the potatoes in their skins until tender. Drain and peel while still warm. Mash them thoroughly with a potato ricer or masher. Let cool completely.
- 2
In a bowl, combine the mashed potatoes, salt, softened butter, and egg. Mix well.
- 3
Gradually add flour, mixing until a soft, slightly sticky dough forms. You may not need all the flour, or you might need a little more, depending on the potato's moisture content.
- 4
Bring a large pot of lightly salted water to a rolling boil.
- 5
While the water heats, pit the plums. If the plums are tart, you can add a pinch of sugar inside each one.
- 6
Lightly flour your hands. Take a portion of dough, flatten it into a disc, place a plum in the center, and carefully wrap the dough around it, sealing it completely. Roll gently between your palms to form a smooth ball.
- 7
Gently drop the dumplings into the boiling water (work in batches to avoid overcrowding). Cook until they float to the surface, then continue to cook for about 5 minutes longer.
- 8
Meanwhile, in a large pan, heat the vegetable oil over medium heat. Add the breadcrumbs and stir constantly until golden brown. Be careful not to burn them.
- 9
Using a slotted spoon, remove the cooked dumplings from the water and add them to the pan with the breadcrumbs. Roll them to coat evenly.
- 10
In a small bowl, combine the granulated sugar and cinnamon.
- 11
Transfer the breadcrumb-coated dumplings to the cinnamon-sugar mixture and roll to coat.
- 12
Serve warm, optionally with a dollop of sour cream.
💡 Pro Tips
- ✓Using starchy potatoes is key for a good dough consistency.
- ✓Ensure the dumplings are sealed tightly to prevent the plum from leaking out during cooking.
- ✓Don't overcook the breadcrumbs; they can burn quickly.
🔄 Variations
- Apricots can be used instead of plums.
- For a vegan version, omit the egg and butter, and use a plant-based fat for the breadcrumbs.
- Some variations include a tablespoon of semolina in the dough for a slightly different texture.