|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 3g||12%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Croatian plum dumplings - knedle s sljivama - are made with mashed potato dough and can be eaten as a dessert when sprinkled with sugar, as a meatless main course, or as a starch accompanying a meat dish. Plum dumplings are common throughout Eastern Europe among Poles, Hungarians, Romanians and wherever plums are plentiful. The small damson plum is preferable, but Italian prune plums will work fine.
- 3 medium potatoes (peeled, boiled, mashed and cooled)
- 2 large eggs (beaten)
- 1/2 teaspoon salt
- 1 1/2 cups all-purpose flour
- 16 damson or Italian prune plums (washed and pitted)
- 16 sugar cubes
- 4 tablespoons (1/2 stick) butter
- 1/4 cup bread crumbs
- Optional garnish: confectioners' sugar (or granulated)
- Optional garnish: cinnamon
In a large bowl, combine potatoes, eggs, and salt. When well combined, add flour and mix until soft dough forms.
Place a sugar cube in the center of each pitted plum. Place a large pot of salted water on and bring to a boil.
Using lightly floured hands, take a portion of dough and pat it flat in your hand. Place a plum in the center and bring sides of dough up over plum, enclosing it completely. Moisten edges if necessary to seal. Carefully drop into boiling water. Repeat until all plums are in the water. Cook 20 minutes.
Meanwhile, melt butter in a small skillet, add bread crumbs and brown. Using a slotted spoon, remove dumplings to a colander. Transfer to a serving platter and pour buttered crumbs over dumplings. Dust with granulated or confectioners' sugar and cinnamon, if desired.