Can I use frozen plums?
Fresh plums are highly recommended. If using frozen, thaw them completely and pat them very dry to remove excess moisture before use.
DESSERT
Traditional Serbian Plum Dumplings (Knedle sa Šljivama) with Cinnamon Sugar
Experience the comforting taste of Serbia with these classic plum dumplings, known as Knedle sa Šljivama. Each dumpling features a tender potato dough lovingly wrapped around a fresh, juicy plum, then gently boiled and coated in a sweet, aromatic cinnamon sugar blend. They're a cherished traditional dessert, equally wonderful as a sweet indulgence or a lighter main course.
HOW TO MAKE IT
Let's cook.
01
Boil the peeled and quartered potatoes in a large pot of salted water over high heat until very tender, about 15-20 minutes. Drain well and mash thoroughly until no lumps remain. Let cool for 10 minutes.
02
In a large bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft, pliable dough forms. Do not overmix.
03
Divide the dough into 8 equal portions. Flatten each portion into a disc about 3-4 inches in diameter. Place one pitted plum in the center of each disc.
04
Carefully wrap the dough around the plum, sealing it completely to form a smooth ball. Ensure there are no cracks for the plum to escape during cooking.
05
Bring a large pot of lightly salted water to a rolling boil over high heat. Gently drop the dumplings into the boiling water, 3-4 at a time, to avoid overcrowding. Reduce heat to medium-low and simmer for 8-10 minutes, or until the dumplings float to the surface and are cooked through.
06
While the dumplings are cooking, combine the granulated sugar and ground cinnamon in a shallow dish.
07
Using a slotted spoon, remove the cooked dumplings from the water and drain briefly. Immediately roll each hot dumpling in the cinnamon sugar mixture until fully coated.
08
Drizzle the warm dumplings with melted butter before serving.
About This Recipe
Experience the comforting taste of Serbia with these classic plum dumplings, known as Knedle sa Šljivama. Each dumpling features a tender potato dough lovingly wrapped around a fresh, juicy plum, then gently boiled and coated in a sweet, aromatic cinnamon sugar blend. They're a cherished traditional dessert, equally wonderful as a sweet indulgence or a lighter main course.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For best results, use firm, ripe plums that are not overly juicy. If your plums are very tart, you can place a small sugar cube inside each plum before wrapping it in dough. Ensure the dough is not too sticky; add a little more flour if needed, but avoid making it too stiff.
Easy Substitutions
You can substitute apricots or other stone fruits for plums. For a gluten-free version, use a gluten-free all-purpose flour blend, though the texture may vary slightly. Vegan butter can be used for a dairy-free option.
Storage & Reheating
Leftover plum dumplings can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or by briefly steaming them. They are best enjoyed fresh.
Serving Suggestions
Serve these warm plum dumplings with a dollop of sour cream or crème fraîche for a delightful contrast. A sprinkle of toasted breadcrumbs (fried in butter) can add a pleasant crunch. They also pair wonderfully with a scoop of vanilla ice cream or a simple fruit compote.
Common Mistakes
1. Overmixing the dough: This can lead to tough dumplings. Mix just until combined. 2. Not sealing the plums properly: The plums can burst out during boiling. Ensure a tight, seamless seal. 3. Overcrowding the pot: This lowers the water temperature and can result in unevenly cooked or mushy dumplings. Cook in batches. 4. Using overly ripe or watery plums: This can make the dumplings difficult to form and prone to breaking. 5. Not draining potatoes thoroughly: Excess water will make the dough too wet and sticky, requiring more flour and potentially leading to a denser dumpling.
Frequently Asked Questions
Can I make the dough ahead of time?
The dough is best used immediately after preparation. If you must make it ahead, cover it tightly and refrigerate for no more than 1-2 hours, then bring it to room temperature before shaping.
What kind of potatoes are best?
Starchy potatoes like Russet or Yukon Gold work best as they mash smoothly and absorb flour well, creating a tender dough.
Can I bake these instead of boiling?
Traditional Knedle are boiled. Baking would result in a very different texture and is not recommended for this recipe.
MORE TO KNOW
The key to perfect Serbian plum dumplings lies in the potato dough. It should be soft and easy to work with, but not overly sticky. The starch from the potatoes gives the dumplings their characteristic tender texture. When mashing the potatoes, aim for a completely smooth consistency, as any lumps will affect the final dumpling texture. Cooling the mashed potatoes slightly before adding the egg and flour prevents the egg from cooking prematurely and helps create a more manageable dough. Don't be afraid to handle the dough gently but firmly when wrapping the plums to ensure a good seal.
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