Knedlcki 2009

I made knedlcki (traditionl Slovenian plum dumplings) yesterday, after the long-anticipated arrival of Italian prune plums at Whole Foods. My mom and staramama ("grandma" to those of you non-Slovenian-speakers) always made these every late summer, when the Italian prune plums came into season. My brothers and I looked forward to them every year.

Now I am happy to share my staramama's recipe with you. These are not easy to make by any means, and it has definitely taken me several tries, but if you stick with it and keep a sense of humor, you'll be enjoying these savory-sweet treats in no time!

Ingredients:

From Knedlcki 2009

*about 2 lbs. Italian prune plums (no other kind will work--trust me on this one. They are only available in late August thorugh September. If you absolutely can't get them, your only other option is extra-small apricots)
*4 good-sized red potatoes
*2 c. breadcrumbs
*1 stick butter
*1 1/2 c. flour (plus plenty extra for dough-kneading and rolling)
*sour cream
*1 egg
*sugar cubes
*salt

Items needed:

From Knedlcki 2009

*measuring cups
*ricer (I don't have one, so I used a masher and a fork)
*measuing spoons
*rolling pin (I don't have one of these either, so I used a tall glass)
*large pot
*glass baking dish


1) Put on a fun movie to have on in the background; you'll be busy for a while.

From Knedlcki 2009

2) Peel and wash potatoes, and cut into 1/4ths

From Knedlcki 2009

3) Cook until soft (approx. 30 mins).

From Knedlcki 2009

4) While waiting for the potatoes to cook, you can wash and pit some plums. Make sure that when you cut the plums, you leave the two halves attached, like a hinge. Discard pits.

From Knedlcki 2009

From Knedlcki 2009

5) Drain, allow pot to sit on low flame until dry (1-2 mins)

6) Press potatoes through ricer. (If you do not have a ricer, use a masher first, and then a fork until the potatoes are smooth and not lumpy. See the pictures below)

From Knedlcki 2009

From Knedlcki 2009

7) Add 1 tsp. butter to potatoes, let cool.

8) When cool, add beaten egg, one heaping tsp. sour cream, 1 1/2 c. flour. Mix well.

9) Place dough on floured board and knead for 2 minutes. Use flour as needed to prevent stickiness.

10) Wash, pit & dry rest of the plums. Place one sugar cube in each.

11) Set large pot to boil, adding 1 tsp. salt for each gallon.

12) Roll dough to 1/2 - 1/2" thick, cut into squares. Put one plum in each, seal. (**note: this is by far the most difficult and frustrating part of the process. Just be patient and don't be afraid to use lots of flour)

From Knedlcki 2009

From Knedlcki 2009

From Knedlcki 2009

13) Add dumplings to boiling water--use two pots if necessary OR take turns; dumplings must not be crowded.

From Knedlcki 2009

14) Cook 10 minutes or until dumplings rise to the surface. Leave at the top for 5 minutes.

From Knedlcki 2009

15) Preheat over to 350.

16) While dumplings are cooking, make droptinice (fried bread crumbs): melt 1/2 stick butter over low heat, sautee 1/3 c. breadcrumbs (more or less as desired). Spread in glass pan, this:

From Knedlcki 2009

17) Drain dumplings when done, roll in pan until they are covered with droptinice.

18) Bake for 30 minutes in preheated oven.

From Knedlcki 2009

19) Take a wee break; you're probably exhausted by now. Clean up a little, and, if you get a chance...

From Knedlcki 2009

20) Take out when done, and let cool a little.

From Knedlcki 2009

21) Sprinkle with a little sugar and ENJOY!!!

From Knedlcki 2009