KNEDLE

Jam Filled Potato Dumplings

                            KNEDLE

4 LB potatoes                            

3 C flour                                      Jam

½ C butter                                  1/2 C butter

2 eggs                                            1 C breadcrumbs

½ tsp nutmeg

1 tsp salt

Boil the potatoes in the skin. Peel when cool enough to handle.  Add the butter and mash the potatoes.  Then add the flour, nutmeg and salt.  Beat the eggs and add to the mixture.  If necessary, add more flour until it will hold shape.  Take a scoop of potato and flatten out, put a generous amount of jam in the middle, pinch all sides together and roll into ball.  Bring a pot of water to a boil and add the Knedle, a few at a time.  They will float to the top when they are cooked.  Remove to a platter until all are cooked. 

Melt 1/2 c butter in a frypan, add the breadcrumbs and fry until they are a deep golden color.   Pour over the Knedle and enjoy.

This recipe will make approximately 30-40 pieces depending on the size.  Once shaped but before being boiled, they can be frozen and taken out at a different time.

Sisters Marija Matija and Antonija Stipetic were born in the Croatian region of Gosti Kotar in the town of Mirkoplje.   “Our mom would make Knedle for breakfast sprinkled with sugar or a quick side dish for lunch or dinner,” said Marija.   “The dumplings were always filled with mom’s homemade plum jam” recalled” Toni.