Slivkové Knedlíky (Slovak Plum Dumplings)
A beloved Slovak dessert, Slivkové Knedlíky are soft potato-dough dumplings encasing sweet plums. Traditionally made in the fall when plums are in season, they are boiled and then often tossed in butter and a mixture of breadcrumbs, sugar, and poppy seeds.
🧂 Ingredients
- 2 large Potatoes(about 500g, baking potatoes recommended)
- 2-3 tbsp Milk(for mashed potatoes)
- 1 large Egg
- 1 pinch Salt
- 1 tbsp Melted butter(for the dough)
- 1.5-2 cups All-purpose flour(plus more for dusting)
- 15 medium Italian plums (prune plums)(pitted)
- 1 tsp Granulated sugar(for each plum filling)
- 4 tbsp Butter(for topping)
- 4 tbsp Breadcrumbs(for topping)
- 2 tbsp Granulated sugar(for topping)
- 2 tbsp Poppy seeds(for topping, optional)
👨🍳 Instructions
- 1
Boil the potatoes in lightly salted water until very soft. Drain and peel them while still warm. Mash the potatoes with milk until smooth, resembling mashed potatoes.
💡 Tip: Using warm potatoes makes them easier to mash and incorporate into the dough. - 2
Add the egg, salt, and 1 tbsp melted butter to the mashed potatoes. Gradually add 1.5 cups of flour and mix until a soft, non-sticky dough forms. Add more flour only if necessary.
💡 Tip: The dough should be pliable and easy to work with, not too stiff. - 3
Chill the dough in the refrigerator for at least 30 minutes to relax it.
💡 Tip: Chilling makes the dough easier to handle and roll. - 4
Pit the plums. If using larger plums, you can cut them in half. Place a pitted plum in the center of a flattened piece of dough, add 1 tsp sugar, and carefully wrap the dough around the plum, sealing the edges completely. Roll into a smooth ball.
💡 Tip: Ensure the plum is fully enclosed in the dough to prevent it from leaking out during boiling. - 5
Repeat with the remaining plums and dough. If there's leftover dough, you can roll it out and cut it into strips to boil alongside the dumplings.
💡 Tip: Try to make the dough layers as even as possible for consistent cooking. - 6
Bring a large pot of salted water to a rolling boil. Carefully drop the plum dumplings into the boiling water. Reduce the heat to a gentle simmer and cook for 10-12 minutes, or until the dumplings float to the surface and are cooked through.
💡 Tip: Do not overcrowd the pot; cook in batches if necessary. - 7
While the dumplings are boiling, prepare the topping. Melt 4 tbsp butter in a skillet over medium heat. Add breadcrumbs and 2 tbsp sugar. Cook, stirring constantly, until the breadcrumbs are golden brown and toasted.
💡 Tip: Stirring prevents the breadcrumbs from burning. - 8
Carefully remove the cooked dumplings from the water with a slotted spoon and place them directly into the skillet with the toasted breadcrumbs. Gently toss to coat them evenly. If you boiled dough strips, toss them as well.
💡 Tip: Be gentle when tossing to avoid breaking the dumplings. - 9
Serve the plum dumplings immediately, sprinkled with additional sugar and optional poppy seeds.
💡 Tip: These are best served warm.
💡 Pro Tips
- ✓For a richer flavor, you can add a pinch of cinnamon to the breadcrumb topping.
- ✓If Italian plums are not available, other firm, slightly tart plums can be used.
- ✓Leftover dumplings can be reheated gently in a pan with a little butter.
🔄 Variations
- Some recipes use a choux pastry dough instead of potato dough.
- Instead of breadcrumbs, some serve them with a simple dusting of powdered sugar and cinnamon.