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In the kitchens of Croatia’s northern regions—Zagorje, Međimurje, and Slavonia—potato dumplings hold a place of quiet but firm importance. Slane knedle, the savory counterpart to the better-known fruit-filled sweet versions, represent a pillar of Croatian continental home cooking. The name itself offers a straightforward description: “slane” translates to “salty” or “savory,” while “knedle” refers to the rounded dumplings that appear across Central European cuisines under various spellings and slight regional variations.
The dish belongs to a family of potato-based doughs shared by Austrian, Hungarian, Slovenian, and Czech cooks. What distinguishes the Croatian version is not any single defining ingredient but rather a sensibility—a preference for restrained seasoning, supple texture, and toppings that balance richness with acidity. A typical serving arrives topped with smetana (Croatian sour cream), scattered with crisped bacon or pork cracklings, and sometimes finished with a handful of fried onions. The dumplings themselves may contain a small pocket of fresh cheese, a bit of leftover meat, or nothing at all beyond the seasoned dough.
Home cooks across Croatia’s inland areas have long relied on slane knedle as a practical, economical meal. Potatoes grow readily in the fertile plains and rolling hills of these regions, making them a natural base ingredient. The preparation requires no specialized equipment—just a large pot of salted water, a work surface for shaping, and a reliable sense of touch to judge when the dough has reached the right consistency. This tactile, almost intuitive quality marks slane knedle as true peasant food in the best sense: nourishing, unpretentious, and deeply satisfying.
The timing of the dish tends toward cooler months. While knedle appear year-round, they feel most at home during autumn and winter, served steaming hot as temperatures drop. Families might prepare a large batch on a Sunday afternoon, perhaps alongside roasted meat or a hearty stew. Leftover dumplings reheat respectably the next day, though fresh ones straight from the pot remain superior.
This recipe draws on tested techniques to produce knedle with the ideal texture: tender enough to yield to a fork, firm enough to hold together during cooking, with a slight chew that comes from proper gluten development in the dough. The filling here features sir, the fresh cow’s milk cheese common throughout Croatia, mixed with a touch of sour cream for tang. Those who prefer unfilled dumplings can skip this step entirely—the potato dough stands well on its own.
Several details separate a reliable version from a mediocre one. The potatoes must be cooked through but not waterlogged; baking them or steaming them yields better results than boiling. The dough should be worked just enough to come together, not kneaded until dense. And the cooking water must stay at a gentle simmer rather than a rolling boil, which would tear the delicate dumplings apart before they set.
What follows is a recipe tested multiple times, with attention paid to the questions home cooks typically raise: which potatoes work best, how to judge when the dough is ready, what causes dumplings to fall apart, and how to serve them in the traditional manner. The goal is a plate of slane knedle that would feel right at a family table in Varaždin or a farmhouse kitchen in Slavonia—honest, well-made, and deeply comforting.
6
servings45
minutes25
minutes385
kcalSlane knedle deliver soft, potato-based dumplings with a gentle chew and mild, comforting flavor. This recipe produces approximately 18–20 pieces, enough for six servings as a main dish or more as a side. The dough comes together in about 20 minutes once the potatoes are cooked, and the shaping and filling take another 20 minutes of hands-on work. A 12-minute simmer in salted water finishes the cooking. Served warm with sour cream, crispy bacon bits, and fried onions, the dumplings make a substantial meal suited to colder weather. The preparation rewards patience and a light touch; those who follow the technique carefully will produce results comparable to what Croatian grandmothers have served for generations. The dish stores and reheats well, making it practical for meal preparation.
1 kg (2.2 lb) starchy potatoes (such as Russet or Yukon Gold) — Starchy varieties break down smoothly when mashed, creating a cohesive dough without lumps.
200 g (1⅔ cups) all-purpose flour, plus more for dusting — Measured by weight for accuracy; the exact amount may vary depending on potato moisture content.
1 large egg, lightly beaten — Binds the dough and adds structural integrity during cooking.
1 teaspoon fine sea salt — Seasons the dough directly; additional salt goes into the cooking water.
¼ teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg (optional) — Traditional in some regions of Zagorje; adds a subtle warmth.
200 g (7 oz) fresh cow's milk cheese (Croatian sir, farmer's cheese, or quark) — A fresh, mild cheese that softens when heated without becoming stringy.
2 tablespoons sour cream — Adds tang and helps bind the filling into a cohesive mixture.
1 tablespoon finely chopped fresh chives
¼ teaspoon salt
150 g (5.3 oz) slab bacon or pancetta, cut into small cubes — Smokier bacon adds depth; pancetta offers a more delicate pork flavor.
1 medium yellow onion, thinly sliced
2 tablespoons unsalted butter
200 g (¾ cup plus 2 tablespoons) sour cream, for serving
Fresh chives, finely chopped, for garnish
4–5 liters (4–5 quarts) water
2 tablespoons salt
Gluten-Free Option: Replace all-purpose flour with a gluten-free flour blend designed for pasta or dumplings. Add 1 teaspoon xanthan gum if the blend does not contain it. The texture will be slightly softer and more fragile.
Dairy-Free Option: Omit the cheese filling and serve with olive oil, fried shallots, and fresh herbs instead of sour cream. The egg in the dough remains necessary for structure.
Egg-Free Option: Substitute the egg with 60 g (¼ cup) unsweetened applesauce or an additional 2 tablespoons flour worked with 2 tablespoons water. Results may be denser.
Vegetarian Option: Omit the bacon and top with mushrooms sautéed in butter with thyme, or use smoked paprika-seasoned breadcrumbs fried until golden.
Cheese Alternatives: Ricotta salata, fresh goat cheese, or well-drained cottage cheese can replace the traditional sir with good results.
Preheat the oven to 200°C (400°F). Scrub the potatoes clean and pierce each several times with a fork.
Bake the potatoes directly on the oven rack for 50–60 minutes, until completely tender when pierced with a knife. Baking rather than boiling prevents excess moisture, which leads to dense or gummy dough.
Remove from the oven and allow the potatoes to cool just enough to handle, about 10 minutes. Work while still warm for the smoothest texture.
Halve the potatoes and scoop the flesh into a large bowl, discarding the skins. Pass through a potato ricer or food mill while still warm. A ricer produces the lightest, smoothest results; avoid using a food processor, which creates a gluey texture.
Combine the fresh cheese, sour cream, chives, and salt in a small bowl. Stir until evenly mixed. Set aside at room temperature.
Portion the filling into small balls, about 1 teaspoon each (roughly 18–20 portions). This makes assembly faster and keeps the dumplings uniform in size.
Add the flour, egg, salt, pepper, and nutmeg (if using) to the warm riced potatoes. Mix with a wooden spoon until the ingredients begin to come together.
Turn the mixture onto a lightly floured work surface. Knead gently for 2–3 minutes, just until a smooth, pliable dough forms. The dough should feel slightly tacky but not sticky. Add flour 1 tablespoon at a time if needed.
Test the dough by pinching off a small piece and rolling it into a ball. It should hold its shape without cracking. If it cracks at the edges, knead for another minute.
Divide the dough into two portions for easier handling. Roll one portion into a log about 3 cm (1¼ inches) in diameter. Keep the remaining dough covered with a clean kitchen towel.
Cut the log into pieces approximately 3 cm (1¼ inches) wide, yielding 9–10 pieces per log.
Flatten each piece into a disc about 6–7 cm (2½–3 inches) across and 5 mm (¼ inch) thick. Place one ball of cheese filling in the center.
Fold the dough around the filling, pinching the edges to seal completely. Roll gently between the palms to form a smooth ball. Any cracks or openings will cause the filling to leak during cooking.
Place the finished dumplings on a lightly floured baking sheet, spaced apart so they do not touch. Repeat with the remaining dough and filling.
Bring the water and salt to a boil in a large, wide pot. Reduce the heat until the water maintains a gentle simmer—bubbles should rise lazily, not vigorously.
Lower the dumplings into the simmering water in batches of 6–8, taking care not to overcrowd. Overcrowding drops the water temperature and causes uneven cooking.
Simmer for 10–12 minutes after the dumplings float to the surface (they will rise after about 2–3 minutes). They are done when the dough appears matte rather than glossy and feels firm but not hard when pressed gently.
Remove with a slotted spoon and transfer to a warm serving platter. Cover loosely with foil while cooking the remaining batches.
Cook the bacon in a cold, dry skillet over medium heat, stirring occasionally, until the fat renders and the pieces turn golden and crisp, about 8–10 minutes. Transfer to a paper towel-lined plate, leaving the fat in the pan.
Add the butter to the bacon fat. Once melted, add the sliced onion. Cook over medium-low heat, stirring occasionally, until soft and golden, 12–15 minutes. The onions should caramelize gently, not fry.
Arrange the warm dumplings on individual plates or a large serving platter. Dollop generously with sour cream, then scatter the fried onions and crispy bacon over the top. Finish with a sprinkle of fresh chives.
Based on 6 servings, including topping with sour cream and bacon.
| Nutrient | Amount |
|---|---|
| Calories | 385 kcal |
| Carbohydrates | 42 g |
| Protein | 13 g |
| Fat | 18 g |
| Saturated Fat | 9 g |
| Fiber | 3 g |
| Sodium | 780 mg |
| Cholesterol | 75 mg |
Key Allergens: Gluten (wheat flour), Dairy (cheese, sour cream, butter), Eggs
Values are approximate and may vary based on specific ingredients and portion sizes. Calculated using standard nutritional reference data.
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