Best Svestkove Knedliky Plum Dumplings Recipes

SVESTKOVE KNEDLIKY PRUNE DUMPLINGS

Steps:

• Mix butter, sugar, flour, baking powder, and salt.
• Add milk 1/2 at first up to 3/4 cup you need stiff dough.
• Roll dough out on floured board to 3/8 inch thick; cut into 3 inch squares.
• Place a blue plum with a teaspoon sugar and sprinkle of cinnamon on each square.
• Bring the corners to the top and seal all edges.
• Drop in boiling water and boil 10 to 12 minutes. Their plums could have been smaller.
• Remove to a platter.
• Serve with melted butter, sprinkled with cinnamon and sugar, and surrounded with cottage cheese.

SVESTKOVE KNEDLIKY (PLUM DUMPLINGS)

Steps:

• Cream 2 tablespoons butter, beat in eggs and salt.
• Gradually beat in flour and riced potatoes.
• Dough should be stiff to knead thoroughly.
• On floured board roll out dough to 1/4-in thickness, then cut 3-inch squares.
• Lay 1 plum on each square, sprinkle with little cinnamon sugar and fold edges over plum.
• Shape with hands into a ball.
• The wall of dough should be very thin.
• Drop dumplings into boiling salted water, cover and simmer for about 15 minutes.
• Brown bread crumbs in 1/3 cup hot butter.
• Roll dumplings in buttered bread crumbs, sprinkle with cinnamon sugar.

CROATIAN PLUM DUMPLINGS (KNEDLI OD SLJIVA)

Steps:

• Cook potato in skin until soft (like for potato salad). When ready peal the skin and mash potato on flat surface. Be careful it is very hot.
• Add butter (crush it a bit to speed melting), flour, semolina, nutmeg and salt. Make it into a dough, and when cools it a bit add two eggs. You will think now that you make a big mistake because it will turn very wet, but you have to be firm and continue to make dough. It is OK to add more flour.
• The right amount of flour will be clear to you after you make this several times, this is amount I usually put. It also depends on quality of potato; some are softer than others. When the dough is firm, but soft enough, make the dumplings.
• Cut a piece of dough and roll around cleaned and washed plum. The dough shouldn't be more than 1 cm thick. If you make it without plum stone, break the plum into half, remove the stone and put a sugar cube instead. After that, do as previously mention.
• At this point you can freeze the whole amount of dumplings, but do it on flat surface making sure they don't touch. After they freeze, you can put them in a bag.
• If you want to cook them right away, use large pot, fill with water up to 2/3 and add some oil. When water boils, put the dumplings into the water and cook until they start to float on the surface. You may use a toothpick to check if they are soft.
• In the meantime melt butter in a frying pan and fry some breadcrumbs. When removing dumplings from the pot put them into hot butter with breadcrumbs and fry them just a bit to reduce surplus of water.
• You may serve them as a desert, but also as a lunch, of course amount of dumplings will differ in both cases.
• When you open the dumplings, you may put some sugar over it and also some grounded cinnamon. Some people add sour cream over dumplings, but I don't like it that way.

SVESTKOVE KNEDLIKY - CZEHOSLOVAKIN FRUIT DUMPLING

Steps:

• 1. Fill a 8 quart pan with water till 2/3 full with a tablespoon of sugar. Bring to a full boil. While you are waiting for the water to boil. Take a skillet and 2 tablespoons of sweet butter. Heat pan on medium heat, melt butter and then add the bread crumbs and brown the bread crumbs. Take skillet off stove and add the sugar. Set aside. Place the sifted flour, salt, and eggs in a bowl. Add about 1/2 a can of the gingerale or 7 up. Beat until all is incorporated and it's shinny..if it is too thick add a little more of the soda. You will need a dough that isn't loose, but a bit tacky and you can roll.
• 2. Take the 1/2 the dough, covering the rest with a towel, and place half the dough on a floured surface.
• 3. Roll the dough out and cut in circles..large ones, medium and small. Place each whole unpitted fruit in the center. Stretch the dough over the fruit to the top and pinch closed. Roll between your hands to even out the dough.
• 4. Start with the largest fruit. Place dumplings in boiling water with a slated spoon. Tilt cover and let boil for about 5-10 minutes or until they float to the top, cook 5 mintues longer. Cherries, Apricots and plums take less time.
• 5. Lift carefully out of the boiling water with a slated spoon and place of a platter. Finsh the rest of the dumplings.
• 6. Serve immediately individually. Spoon the hot melted butter over the top and then the sugared bread crumbs.
• 7. Some use cooked Farina or Cream of Wheat in the dough. I love them both ways. But, Georgia only used flour.

POLISH PLUM DUMPLINGS

Steps:

• Wash fruit in cold water and dry thoroughly; set aside until ready to use.
• Combine flour, melted butter, egg yolks, salt and enough milk to make a soft dough that pulls.
• Cover and let stand about half an hour.
• Roll out thinly on a floured board, cut into 24 small squares and wrap a plum in each.
• Cook in boiling salted water for about 10 minutes; cooked dumplings will float to the top.
• Drain and serve sprinkled with sugar, cinnamon and melted butter.