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Croatian potato plum dumplings

Croatian Plum Dumplings

Mateja Zvirotic Andrijanic
Plum dumplings that melt in your mouth! Tender potato dough, juicy spiced plums, and all the cozy flavors of spiced sugar. A perfect treat to share at family gatherings.
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Total Time 3 hours
Course Desert
Cuisine Austrian, Croatian
Servings 20 dumplings
Calories 245 kcal

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!
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Nutrition

Serving: 1plum dumplingCalories: 245kcalCarbohydrates: 43gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 161mgPotassium: 361mgFiber: 3gSugar: 11gVitamin A: 403IUVitamin C: 16mgCalcium: 32mgIron: 2mg

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.

dumplings