Slovak Plum Dumplings (Slivkove Knedle)

This is one of my favorite childhood meals. My grandma used to make it for us every year in September when the prune plums were in season.

My mom got little more inventive and started to freeze them so we can enjoy them during the cold winter months.

Plum Dumplings with Bread Crumbs

Dumplings:

• 400g Potatoes (starchy potatoes like Russet work the best)
• 150g Flour
• 2 Tbsp Cream of Wheat
• 2 Tbsp Soft Butter (unsalted prefered)
• 1 Egg Yolk
• Salt
• 12 Italian Prune Plums (can use apricots as well)
• 1/4 cup Granulated Sugar

Topping:

• 3/4 cup Unsalted Butter
• 100g Bread Crumbs
• Cinnamon
• Powdered Sugar

Cook potatoes with skin until soft. Drain, peel the skin off and mash until smooth.
Add flour, cream of wheat, soft butter, egg yolk, sugar and dash of salt. Work into a smooth dough and let rest for about 20 minutes.

Meanwhile wash and dry the plums, cut them in half and remove the pits. Put the granulated sugar into a small bowl and roll the plum halves in it to cover them with sugar.

After your dough is ready lightly flour your work surface. Divide the dough in half . Roll each half and form it into 2” thick roll.
Cut each roll evenly into 12 pieces. Flatten each piece, sprinkle with sugar and place half a plum in each. Form them into little balls (make sure there is no holes).

Cook in a boiling water till they swim up to the top (about 15-20 minutes)

In a large sauce pan melt unsalted butter, add the bread crumbs. On a medium heat stir till golden brown .

Add the cooked dumpling and roll them gently around to cover them completely with the butter and bread crumbs mixture.

Put on a plate, sprinkle with cinnamon and powdered sugar.

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