Knedle sa Šljivama (Serbian Plum Dumplings)
Knedle sa Šljivama, also known as Gomboce, are traditional Serbian dumplings made from a potato dough, filled with whole plums, boiled, and then coated in toasted breadcrumbs fried with butter and sugar. They are typically served as a sweet main course or dessert, offering a delightful balance of tart fruit, soft dough, and a sweet, crunchy coating.
🧂 Ingredients
- 1 kg Starchy potatoes(about 5 medium, skin on)
- 14-20 small Plums(ripe Italian prune or damson plums)
- 2 large Eggs
- 2.5 cups All-purpose flour(approximately 300-350g, plus more for dusting)
- 1.5 tsp Salt
- 4 tbsp Butter
- 0.5 cup Plain breadcrumbs
- 1 cup Sugar(for filling and topping)
- 1 tsp Cinnamon
- 5 tbsp Vegetable oil(for frying breadcrumbs)
👨🍳 Instructions
- 1
Boil the potatoes in their skins in salted water until tender (about 30 minutes). Drain, let cool slightly, then peel and mash them until smooth. You can also use instant mashed potatoes for a quicker dough.
💡 Tip: Using starchy potatoes is recommended for a softer dough. Ensure potatoes are well-drained to avoid a sticky dough. - 2
While potatoes are cooling, prepare the plums: wash them, remove the pits, and fill the cavity with a mixture of sugar and cinnamon. If plums are large, you can halve them.
- 3
In a large bowl, combine the mashed potatoes, eggs, salt, and about 1 cup of flour. Gradually add more flour, kneading until a soft, pliable dough forms that is not too sticky.
💡 Tip: Avoid overworking the dough to keep the dumplings tender. Add flour gradually until the desired consistency is reached. - 4
On a lightly floured surface, divide the dough into portions. Flatten each portion into a circle, place a prepared plum in the center, and carefully wrap the dough around it, sealing tightly to form a round dumpling. Roll gently between your palms.
- 5
Bring a large pot of salted water to a boil. Gently drop the dumplings into the boiling water, one by one, in batches. Cook until they float to the surface, then simmer for about 10-15 minutes more, until cooked through.
⏱️ 10-15 minutes💡 Tip: Do not overcrowd the pot; cook in batches if necessary. - 6
While the dumplings are cooking, heat the vegetable oil in a large pan over medium heat. Add the breadcrumbs and fry, stirring constantly, until golden brown. Stir in the remaining sugar and cinnamon.
⏱️ 5-7 minutes💡 Tip: Watch the breadcrumbs carefully as they can burn quickly. - 7
Using a slotted spoon, remove the cooked dumplings from the water and gently roll them in the toasted breadcrumb mixture to coat evenly. Serve warm.
💡 Pro Tips
- ✓Ensure plums are ripe but firm to hold their shape.
- ✓The dough consistency is crucial; it should be soft but manageable.
- ✓For a vegan version, omit the egg and butter, and use plant-based milk or water for the dough.
🔄 Variations
- Use plum jam instead of whole plums.
- Fill with apricots or apricot jam.
- Add a tablespoon of Cream of Wheat to the dough for a slightly different texture.