Plum Damplings (Knedle sa sljivama)

 

Ingredients:

3 russet potatoes

1 egg

semolina

white flour

butter/oil

salt

bread crumbs

9 prune plums

 

Wash plums and take the pit out without breaking the plum in two halves. Open it just as much as to take out the pit.

 

In a frying pan put some oil and bread crumbs. Fry until bread crumbs get deep golden brown color.

 

 

Boil potato. When it's done peel it and mush it together with 1 scrambled egg. Add 1/4 cup of butter or oil. Add about 1 cup of semolina and then add some flour. Add salt to taste and mix everything together. You should get soft dough that is not sticking to your hands.

 

Take the handful of dough and make a ball. Press one plum in the center.

 

 

Now, cover the whole plum with dough and make a ball with plum in the center. Roll it in some flour and leave aside. Repeat with the rest of plums.

 

 

In a deep pot bring lots of water to boil. I say lots of water, but be sure to leave the space for dumplings. When water is boiling, lower the heat to medium and add as many dumplings as can fit in one layer in the pot. At first, they will sink to the bottom. Continue cooking and they will "swim" to the top. Once they are at the top, and water starts boiling again, continue cooking for 10 more minutes. Take them out with a slotted spoon and drop into fried bread crumbs. Roll them around.

 

 

Take them out on the serving plate. Serve with regular sugar. Once you cut open the dumpling, sprinkle with sugar.