Plum Dumplings

Svestkove knedliky, plum dumplings straight out of the Central European kitchen. A soft potato dough wraps around whole pitted plums with a little sugar tucked inside, then they get boiled until pillowy and served under a shower of buttered bread crumbs.

The potato dough is what makes these special. Mashed potatoes give it stretch and tenderness, while farina adds just enough structure to keep the dumplings from falling apart in the water. Knead until the dough feels smooth but not sticky. If it clings to your hands, dust with a bit more flour.

Make sure your plums are ripe but still firm. Overripe fruit will turn to mush inside the dough and leak juice everywhere. Italian prune plums are the traditional choice and hold their shape best.

Chef Tips

• Don’t crowd the pot. Boil in batches so the dumplings have room to float freely. They’re done when they bob to the surface and stay there.
• Use day-old mashed potatoes if you have them. Cold potatoes are drier and easier to work with, giving you a less sticky dough.
• Toast the bread crumbs in butter over medium-low heat until golden and fragrant. Burnt crumbs will taste bitter.
• Leftover dumplings reheat well in a skillet with a little butter.

Variations

• Swap plums for apricots or pitted cherries when stone fruit season changes.
• Roll finished dumplings in a mix of poppy seeds and powdered sugar for a classic Slovak presentation.
• Add a pinch of cinnamon to the sugar filling for extra warmth.