Table of Contents
Key Takeaways
- In this post, you will learn how to make perfect, melt-in-your-mouth plum dumplings, even if you haven’t made them before.
- How to make soft potato dough and avoid gummy texture, why potato dumplings fall apart, different serving ideas, and how to freeze these dumplings properly – all these tips can be found in this post!
I have a confession to make: plum dumplings always intimidated me.
Ever since I was a kid, my mom has always been skilled at making potato dough. She rarely made knedle, though, for a busy mom with an 8-hour (sometimes even longer) shift, this seemed like a lot of work. I can see that now.
But, she often made šufnudle – they were often served with rich meat ragu in our house. They are made from the same potato dough as knedle. Since I believe that Croatian plum dumplings (knedle sa šljivama) are one of the most beautiful foods you can eat and serve, especially at larger gatherings, I was eager to master them.
These plum dumplings (known as knedle sa šljivama in the Balkans or szilvás gombóc in Hungary) are a beloved dish across Central and Eastern Europe. The recipe combines tender potato dough with ripe, juicy plums, rolled in golden toasted breadcrumbs.
Sometimes, they are dusted with powdered sugar, but I like to serve them with sour cream. A comforting treat that’s perfect for family gatherings, often served as a main meal or as a dessert.
With a lot of reading and a lot of practice, my fear of sticky potato dough slowly dissipated, and now it’s time for me to share everything I’ve learned through this process.
Ingredients Needed
- Potatoes – the base of the potato dough. They provide starch, tenderness, and moisture. It’s best to use yellow type of potatoes, older ones.
- Flour – binds the potatoes and gives structure to the dough. I’m using all-purpose flour here. Remember one thing: too much flour = tough dumplings; too little = dough falls apart.
- Eggs – not only bind the flour and potatoes, but they also add lovely color, richness, and prevent plum dumplings from falling apart during cooking.
- Butter – I add some to the potato dough to make it silkier, and also in the breadcrumb coating.
- Plums – the star filling – juicy, slightly tart, and sweet. Avoid really big and underripe plums; they won’t be good in this recipe.
- Breadcrumbs – we need them for coating the dumplings after boiling. Fried in butter with some sugar and cinnamon, they will give a crunchy, nutty exterior.
- Sugar – granulated sugar is used for making the breadcrumb coating, and spiced sugar is used to enhance the sweetness of plums, especially if they’re more tart than sweet. You can, of course, use only granulated sugar inside the plums, too.
- Spices and salt – salt in the potato dough brings out flavors and prevents blandness. Don’t be afraid to add it! Cassia cinnamon is a must for me, but other warm spices like nutmeg, vanilla, or cloves would work great, too. Feel free to be creative here!
How to Make Plum Dumplings, Step by Step
Be sure to check out the printable recipe card at the end of this post. It has the exact amounts of ingredients and detailed recipe instructions!
1. Cook the Potatoes
Place unpeeled potatoes in a large pot of cold water. Bring to a boil, salt generously, and cook until tender (a knife slides in easily) but not mushy.
Pro Tip!
Starting in cold water cooks potatoes evenly and keeps them from splitting.
2. Prepare the Plums
While the potatoes cook, wash the plums and pat-dry. Cut each one in half to remove the pit, but keep the halves together. Set aside.
3. Toast the Breadcrumbs
While the potatoes are cooking, melt butter in a large skillet. Add breadcrumbs, sugar, and cinnamon. Toast over low heat for about 5 minutes, stirring often, until golden and fragrant. Remove from heat.
4. Mash the Potatoes
Drain the cooked potatoes and peel them while warm. Add salt, then mash very well, or better, press through a ricer for a lump-free base.
Pro Tip!
Let the mashed potatoes cool completely (this helps the dough set and take less flour).
5. Make the Potato Dough
Once fully cool, add eggs, softened butter, and flour gradually, mixing until a smooth, soft dough forms.
The dough should be slightly sticky, but workable. Avoid adding too much flour, or the dumplings will turn dense.
6. Portion The Dough, Fill, And Shape
Divide the dough into two equal logs. Cut each log into 10–12 pieces (you should get 20–24 dumplings total). Lightly flour your work surface if needed.
Flatten a dough piece into a small disc. Place a plum in the center. If using, add ½–1 tsp spiced sugar inside the plum.
Bring the dough up around the fruit and seal carefully, pinching any seams. Roll into a smooth ball. Repeat with remaining pieces.
Pro Tip!
Keep your hands lightly floured to make shaping easier.
7. Cook the Plum Dumplings
Bring a large pot of salted water to a gentle boil. Put the dumplings in water (work in batches; don’t crowd the pot). Cook until they float to the surface, then 2–4 minutes more depending on size. Lift out with a slotted spoon, letting excess water drip off.
8. Coat and Serve
Roll each hot dumpling in the toasted breadcrumb mixture until evenly covered.
Serve warm, optionally with a spoonful of sour cream or mileram.
Dobar tek!
Storage Tips
If you have leftover cooked plum dumplings, store them in an airtight container for 1-2 days in the fridge. Know that they are best eaten the same day; however, you can warm them in a microwave.
Tips for Success
- Cool the mashed potatoes – as always, I learned this the hard way. Adding flour to hot potatoes makes the dough sticky, and you will need to add a lot more flour than you would normally do. Let the potatoes cool completely first.
- Flour control – add flour gradually; stop when the dough is soft but shapeable.
- Seal the dumplings well – any gaps will let plum juices escape during cooking, and they might fall apart. Pinch seams, then roll smooth.
- Gentle boil – lightly simmering prevents dumplings from bursting.
How to Freeze Plum Dumplings
- Lightly flour the prepared, uncooked dumplings and place them on a shallow tray that fits into your freezer drawer. Arrange them with a little space between each so they don’t stick together.
- Once frozen, transfer them into a zip-lock bag, label with the freezing date, and use within 6 months.
- When you’re ready to cook them, you don’t need to defrost them. Just gently drop the plum dumpling into a pot of boiling water directly from the freezer and proceed with the rest of the recipe. They will probably take longer to cook than the ones that aren’t frozen, so have that in mind.
FAQ
You needed to add more flour, or the dough wasn’t sealed properly.
You either added way too much flour or you overcooked them.
More Croatian Dessert Recipes
- CROATIAN POPPY SEED AND WALNUT ROLL
- FRITULE – SWEET FRIED DOUGH BALLS
- PALACINKE – CROATIAN CREPES
- JAM-FILLED YEAST BUNS (BUHTLE)
- CROATIAN DONUTS (KROFNE)
If you’re interested in learning more about Croatian cuisine and recipes, you should check out my post about the Best Croatian Recipes You’ll Make Over and Over Again.
And of course, if you try these plum dumplings, let me know how they turn out in the comments below! Your review will help other readers in the community. For more inspiration, follow me on Instagram!
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Croatian Plum Dumplings
Equipment
- large pot
- potato ricer or masher
- large skillet
- slotted spoon
Ingredients
FOR THE POTATO DOUGH
- 1 kg yellow potato (skin on)
- 450-550 g all-purpose flour (depending on potatoes)
- 40 g butter
- ½ tsp salt
- 2 eggs (M size)
FOR THE FILLING
- 20-25 plums
- ½ – 1 teaspoon spiced sugar (depending on how big the plums are)
FOR THE BREADCRUMBS COATING
- 80 g butter
- 150 g breadcrumbs
- 80 g sugar
- 1 tsp Cassia cinnamon
FOR SERVING
- sour cream or mileram
Instructions
DUMPLINGS PREPARATION
- Place the unpeeled potatoes in a large pot filled with cold water. Once the water boils, salt it generously and cook until the potatoes are tender (but not mushy).
- While the potatoes are cooking, wash the plums. Cut them in half, remove the pits, but keep the halves joined together.
- Drain the cooked potatoes and peel them while still warm. Add the salt and cubed butter, then mash well with a potato masher (or preferably press them through a potato ricer if you have one). Let the mixture cool completely.
- Once cooled, add the beaten eggs and flour gradually, mixing until a smooth dough forms. The exact amount of flour will largely depend on the potatoes.The dough should be slightly sticky to the touch, but not too much. Don’t add too much flour, or the dumplings won't be soft.
- Divide the dough into two equal parts and roll each into a log. Cut each log into 10–12 pieces.
- Flatten each piece of dough and place a plum in the center. Before closing, you can add ½–1 tsp of spiced sugar inside the plum, or replace it with a small piece of dark chocolate. Seal the dough around the plum carefully and shape it into a ball. Repeat with the remaining dough and plums.
- To cook immediately:Bring a large pot of water to a boil, add salt, and gently drop in the dumplings.Cook until they rise to the surface, then continue cooking for another 2–4 minutes, depending on their size.
- Remove with a slotted spoon and immediately roll them in the prepared toasted breadcrumbs.
BREADCRUMB COATING PREPARATION
- In a large skillet, melt the butter, then add the breadcrumbs, sugar, and cinnamon. Toast over low heat for about 5 minutes, stirring often, then set aside. (It’s best to do this step while the potatoes are cooking.)
SERVING
- Serve the plum dumplings warm, topped with a spoonful of sour cream or mileram. Dobar tek!
Nutrition
Nutritional information provided is an estimate based on ingredients data and should be used for informational purposes only. Actual nutritional content may vary based on factors such as portion size, preparation methods and ingredients used.
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