Knedle: Balkan Plum Dumplings

"Plums encased in a potato based dumpling dough, boiled and breaded. An old Balkan delicacy. Plums for knedle have to be on the smaller side, and completely ripe. When they are more close to red-purple than blue-purple, when they’re more squishy than hard, when they’re the size of a ping pong ball or smaller, that’s when they’re the right plums for dumplings. As her family made plum dumplings for generations, Ksenija has an instinct for these, so I wanted her to pick them out. "