Potato Plum Dumplings – Knedle sa Šljivama

Horizontal image of potato dumplings with a plum inside.

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You won’t be able to resist these potato plum dumplings. Pitted fresh plums wrapped in tender potato dough, similar to Italian potato gnocchi, forms a pillowy ball, and are coated in sweet, buttery breadcrumbs then dusted with cinnamon sugar. Are you drooling yet? 

 

Potato dumplings stuffed with Italian prune plums - with text overlay

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NOTE: This post was originally published in 2016 and has been updated for photos, video, and content. 

 

WHAT ARE POTATO PLUM DUMPLINGS?

 

A popular dessert in East and Central European countries, this dish uses potato as a dough base for dumplings filled with plums.

 

The preparation includes removing the plum pits and stuffing the fruit with sugar or sugar cubes dipped in rum (optional). This step is essential if the plums are not ripe enough or if you’re using a tart kind. 

 

Italian prune plums spread on the table

 

WHAT KIND OF PLUMS IS BEST FOR THIS RECIPE?

 

The best plums for potato dumplings are the ones you have available, but preferably the small European kind. When plums are in season (late summer to mid-fall), you’ll be able to find these at farmer’s market and health stores like Whole Foods or Fresh Thyme. 

 

I used damson plums in the original version of this post [and kept some photos for comparasment] and Italian prune plums for this updated form. If you’re lucky and have choices, here is something to consider:

 

Italian prune plums – use if you like the rich and seductive flavor of ripe plum and don’t mind its soft texture.

Damson plums – use if you prefer a firm fruit and don’t mind its tart flavor. 

 

You can also use the regular plums like Black Beauty, however, cut them into smaller pieces. You don’t want dumplings the size of your face. Or do you? 🤷‍♀️

 

The smaller they are the more you can eat. I used to eat them until my belly hurt. I never had problems eating sweets as I had other food. Funny that.

 

A teal plate with plum dumplings

 

WHAT’S IN PLUM DUMPLINGS?

 

The best part about this delicious recipe is that it uses staple ingredients you already have in your pantry. The only thing you’ll have to go out and buy are probably plums.
 

  • potatoes
  • plums 
  • egg
  • all-purpose flour
  • butter
  • salt
  • vegetable oil
  • plain breadcrumbs
  • sugar
  • cinnamon
  • Sour cream for serving (optional)

 

Ingredients for potato plum dumplings

 

FREQUENTLY ASKED QUESTIONS:

 

CAN YOU FREEZE POTATO PLUM DUMPLINGS?

 

Plum dumplings are best kept fresh, and if you can’t eat them by yourself then invite your friends to enjoy. 😉 I have tried freezing the raw dumplings but they fell apart while cooking and it wasn’t pretty. What a waste!

 

However, if you want to give it a try, this is the best practice:

  1. Place dumplings an inch apart on a cling wrap-lined baking sheet and freeze (will prevent from sticking to each other).
  2. Remove dumplings from the baking sheet and place them in a freezer bag; return to the freezer until ready to use.
  3. Cook frozen dumplings in boiling water for 15 minutes.

 

HOW LONG CAN THESE DUMPLINGS LAST?

 

Refrigerate and store in an airtight container and dumplings will hold fresh for up to five days. But let’s be realistic – you’ll eat them in a day!

 

Serving of potato plum dumplings

 

HOW TO REHEAT PLUM DUMPLINGS?

 

You can easily reheat them in a microwave. Place 1-2 dumplings in a microwave-safe bowl and heat on high for 30-45 seconds (longer if heating more than two at a time).

 

HOW TO SERVE THIS PASTRY WRAPPED FRUIT?

 

This plum dessert, aka knedle sa šljivama or knedle od šljiva, tastes excellent warm or cold. Top each dough ball with a dollop of sour cream [trust me on this] and dust generously with cinnamon sugar.

 

Learn how to make Balkan Potato Plum Dumplings with step by step photos and a video #recipe. #dumplings #fall #dessert #plumsClick to Tweet

 

WHAT OTHER FRUIT CAN I STUFF INTO DUMPLINGS?

 

You can substitute plums with peaches or apples. Soften the fruit first by warming up the pieces with some sugar over medium-high heat. 

 

Consider these fillings as well:

  – Prunes soaked in rum

  – Berries 

  – Chocolate

  – Nutella

  – Sweetened cream cheese

 

 

Savory or sweet, dumplings are equally favored in my neck of the woods. They are not always made with potatoes as a base. We make Bacon bread dumplings with bread, obviously, and guess what are semolina dumplings made with? Yep, semolina. Those are great for soups.

 

Close up of a plum dumpling cut in half

 

HOW TO MAKE POTATO PLUM DUMPLINGS?

 

If you follow this easy recipe tutorial, making plum dumplings will be a breeze!

* The full and printable recipe is available in the recipe box on the bottom of this post. Also, check out tips for best results below.

 

Steps 1 to 4:

  • Cook potatoes with skin on. Peel and mash potatoes with salt and butter or run through a potato ricer.
  • Let cool to room temperature.

How to make potato plum dumplings - steps 1 to 4

 

Steps 5 to 8:

  • Add egg and mix until well combined. Sift in the flour and knead until soft dough forms.

How to make potato plum dumplings - steps 5 to 8

 

Steps 9 to 12:

  • The dough should not stick to your hands. Cut dough into 8 equal pieces.
  • Place one plum in the center of a flattened dough piece and bring sides over plum; roll it between the hands until it’s sealed tight.

How to make potato plum dumplings - steps 9 to 12

 

Steps 13 to 16:

  • Cook dumplings until they rise to the surface, about 5 minutes. Cook for 3 minutes longer. Roll cooked dumplings in lightly butter-toasted bread crumbs to coat.
  • Serve dumplings topped with a dollop of sour cream and sprinkled with sugar/cinnamon mixture.

How to make potato plum dumplings - steps 13 to 16

 

PRO TIPS/RECIPE NOTES:

 

  • Run the blade of a sharp knife around the middle of potatoes before you cook them. This will allow the skin to easily slide off. Run the potatoes under cold water for a few seconds until cool enough to handle. Pull the skin off with your hands.
  • Potatoes cooked with the skin on retain little to no moisture and thus are a better option for dumplings. 
  • Don’t worry if potatoes don’t mash smoothly. Small clumps are OK and won’t be noticeable once the dumplings are cooked. 
  • Knead the dough on a floured surface to prevent from sticking. 
  • Remove the plum pit (stone) by slightly squeezing the plum with your fingers on the narrow sides (where the stem is and the opposite side). It should easily open, exposing the pit. This method works best with firmer plums, but not the large round kind you usually find in the States.
  • Panko, Japanese-style coarse bread crumbs is not suitable for this recipe. 

 

Potato dough pieces resting on the surface

Stuffing plums into the dough

Tart Damson plums are stuffed with cubes of sugar, dipped in rum.

 

RELATED POST: PLUM RICOTTA TART 

 

Disclosure: There are affiliate links in my posts. This doesn’t change the cost you pay for an item; it just means a tiny (and I mean TINY) commission comes to All that’s Jas to help offset the costs of running this blog. 

 

ESSENTIALS

for Potato Dumplings with Plums


 

 

Potato dumpling stuffed with damson plum - with text

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Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS. I can’t wait to see your spin on it!

 

WATCH HOW TO MAKE BALKAN POTATO PLUM DUMPLINGS


 


Horizontal image of potato dumplings with a plum inside.
Print Recipe

Potato Plum Dumplings – Knedle sa Šljivama

Sweet and pillowy potato plum dumplings are classic European dessert never passed while plums are in season.
Prep Time45 mins
Cook Time10 mins
Total Time1 hr
Course: Dessert
Cuisine: Bosnian
Servings: 8
Author: Jas

INGREDIENTS:

  • 2 large potatoes skin on
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • 1 egg
  • 1 to 1 ½ cups all-purpose flour
  • 8 ripe Italian prune plums (or damson) pitted
  • 1/3 cup vegetable oil
  • 1/3 cup plain breadcrumbs
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • Sour cream optional

DIRECTIONS:

  • Cook 2 large potatoes until done, about 20 minutes. Peel and place in a medium bowl. Add 1/4 teaspoon salt and 1 tablespoon butter and mash or run through a potato ricer (it should yield about 2 cups). Let cool to room temperature.
  • Add egg and mix until well combined. Sift in one cup of flour and knead until soft dough forms. Add another 1/2 cup of flour if the dough sticks to your hands. Cut dough into 8 equal pieces.
  • With lightly floured hands, take a piece of dough and pat it flat. Place one plum in the center and bring sides of dough over plum; roll it between the hands until it's sealed tight (moist your hands if necessary). Optional: if plums are not quite ripe, place a sugar cube dipped in rum inside of each plum to increase the sweetness and flavor (see photos in the post).
  • Fill a large pot with water and bring to a boil. Lower the heat to medium. One at a time put dumplings into boiling water (do in batches if necessary). Wait until dumplings rise to the top, about 5 minutes. Cook for 3 minutes longer.
  • Meanwhile, in a large pan, heat 1/3 cup vegetable oil over medium heat; add 1/3 cup breadcrumbs. Stir until the breadcrumbs are golden brown in color (be careful not to burn them - mine got too dark quickly here). Using a slotted spoon, remove cooked dumplings and add them to the breadcrumbs. Roll them in the pan to coat completely. Transfer to a plate.
  • In a small bowl combine 1 cup sugar and 1 teaspoon cinnamon.
  • Serve dumplings topped with a dollop of sour cream and sprinkled with sugar/cinnamon mixture.

RECIPE NOTES:

  • Run the blade of a sharp knife around the middle of potatoes before you cook them. This will allow the skin to easily slide off. Run the potatoes under cold water for a few seconds until cool enough to handle. Pull the skin off with your hands.
  • Potatoes cooked with the skin on retain little to no moisture and thus are a better option for dumplings. 
  • Don't worry if potatoes don't mash smoothly. Small clumps are OK and won't be noticeable once the dumplings are cooked. 
  • Knead the dough on a floured surface to prevent from sticking. 
  • Remove the plum pit (stone) by slightly squeezing the plum with your fingers on the narrow sides (where the stem is and the opposite side). It should easily open, exposing the pit. This method works best with firmer plums, but not the large round kind you usually find in the States.
  • Panko, Japanese-style coarse bread crumbs is not suitable for this recipe. 
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!

NUTRITIONS:

Nutrition Facts
Potato Plum Dumplings – Knedle sa Šljivama
Amount Per Serving
Calories 360 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g40%
Cholesterol 20mg7%
Sodium 136mg6%
Potassium 365mg10%
Carbohydrates 61g20%
Fiber 3g12%
Sugar 32g36%
Protein 6g12%
Vitamin A 320IU6%
Vitamin C 12mg15%
Calcium 37mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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40 Comment

  1. Reply
    Bacon Bread Dumplings - All that's Jas
    October 17, 2016 at 9:44 am

    […] Originating from Austrian, German, and Czech cuisine, dumplings spread throughout the Europe with variations. They can be made of ground liver (yuck), semolina (to drop into soup), or potatoes (dessert). […]

  2. Reply
    Bam's Kitchen
    October 20, 2016 at 9:35 pm

    Jas this is a really interesting dessert and have never seen anything quite like it. However, you are right you have to snag those petite plum prunes when you can get your hands on them…difficult to find. Gorgeous photos ! Sharing everywhere!

    1. Reply
      Jas
      October 21, 2016 at 3:13 pm

      Thank you, Bobbi! Those are my family’s favorite fall dessert!

  3. Reply
    Cucicucicoo: Eco Sewing and Crafting
    October 22, 2016 at 4:50 am

    Oh my goodness! My father is Hungarian and I grew up eating plum dumplings and have always loved them. I never learned how to make them, though, and haven’t eaten them in ages. I must try this– pinned!! 🙂 Lisa

    1. Reply
      Jas
      October 22, 2016 at 9:21 am

      I’m so glad, Lisa! They evoke childhood memories for me too. Something so comforting in them 🙂 Thanks for stopping in!

  4. Reply
    Azu
    October 22, 2016 at 9:09 am

    Have never heard about this potato dumplings, they look so delicious! The only problem would be to find those Italian plums..

    1. Reply
      Jas
      October 22, 2016 at 9:20 am

      Yeah, that is the problem sometimes. When they’re in season I find them at farmer’s market or Whole Foods. Otherwise I just use the chunks of regular plums. Still tastes good though 🙂

  5. Reply
    Andre C. Howell
    October 22, 2016 at 9:59 am

    I’ve never heard of this dish, and also want to try. However, where I live there is no plum. Can I replace it with what fruit?

    1. Reply
      Jas
      October 23, 2016 at 10:17 am

      Yes, you can. Peaches work very well too. Just don’t use the whole peach, lol. Where do you live that there are no plums? 🙂

  6. Reply
    Ricky
    October 23, 2016 at 9:20 am

    You better freeze the cooked dumplings. They freeze well and can be heaten up easily in the mircowave or hot water. By the way, this dough tastes also very good with apricots instead of plums or try soaked prunes, they were my choice when I could not get hold of plums to make plum butter.

    1. Reply
      Jas
      October 23, 2016 at 11:00 am

      Thank you, Ricky! I have made them with peaches before and they are also yummy, but traditionally we use plums in my home-country. I will try soaking the prunes in rum first, I bet it’ll taste amazing! Thanks for stopping in 🙂

  7. Reply
    Karly
    October 23, 2016 at 11:42 am

    These dumplings look amazing! Thanks for linkin’ up with What’s Cookin’ Wednesday!

    1. Reply
      Jas
      October 23, 2016 at 6:35 pm

      Karly, thank you for your kind comment. Have a great week ahead!

  8. Reply
    Helen at the Lazy Gastronome
    October 23, 2016 at 11:46 am

    This looks like a tasty treat!! Thanks for sharing at the What’s for Dinner link party!

    1. Reply
      Jas
      October 23, 2016 at 6:34 pm

      Hi, Helen! Thank you, it really is very tasty. Thanks for visiting!

  9. Reply
    Katrin
    October 24, 2016 at 2:41 pm

    Jas, you make the most amazing treats! This looks so delicious, I can smell it from here! For me, plums mean autumn and these little ones are the ones I love! We used to have one or two plum trees with exactly these plums in our garden and they were so delicous. My grandma used to can them and we’d have them all winter long!!

    1. Reply
      Jas
      October 24, 2016 at 4:15 pm

      That’s exactly why they’re my favorite. My grandma had plum orchard and she used to make the best jam with whatever was left after my grandpa made plum brandy, lol. Last year I’ve planted one tree (of those small plums) and am hoping to see some fruit in a couple of years 🙂 Thanks for stopping in and have a great week!

  10. Reply
    Mary-the boondocks blog
    October 27, 2016 at 5:11 pm

    Jas this is so unusual. I never make dumplings but I can see how great they must be, biting into them to find the nice treat inside. The only dumplings I’ve ever had are the Chinese variety. This is obviously much more than that.

    1. Reply
      Jas
      October 28, 2016 at 8:17 pm

      Mary, these are completely different! I’m surprised Greeks don’t have a version of this. Our cuisine is pretty similar otherwise. Have a relaxing weekend!

  11. Reply
    Tom Bradly
    January 20, 2017 at 3:11 am

    Asked the wife to make these for our Christmas dinner starters and it was a big hit! Thanks for the recipe!

  12. Reply
    Chris
    February 21, 2017 at 2:07 am

    Thus dessert origin from Hungary. Few small derails, ingredients missing, but acceptable like this. Good job!

    1. Reply
      Jas
      February 21, 2017 at 11:28 pm

      Thank you, Chris, happy you approve! There are many influences throughout the Balkan region and through the history, it’s hard to say who came up with it first, but I’m not arguing. For example, Greek claims the baklava but it was Turkey that brought it over during the Ottoman Empire. There are also too many variations to the same recipes, that is impossible to know which is the original (our baklava is soaked in syrup while Greek is dry). My family has been making plum dumplings like this for generations, quite possibly since the Austro Hungarian Empire. Thanks for stopping in! Wishing you a blessed week!

  13. Reply
    A_Boleyn
    August 15, 2017 at 10:49 pm

    Wonderful dumplings whether filled with plums, cherries or even apricots.

    https://aboleyn01.wordpress.com/2017/06/30/cherry-dumplings/

    The cheese version is great too. Or is that only made in Hungary?

    https://aboleyn01.wordpress.com/2017/07/09/sweet-hungarian-farmers-cheese-dumplings-turogomboc/

    1. Reply
      Jas
      August 16, 2017 at 12:57 am

      Yes, they are good with any of those! The cheese version is Croatian but maybe Hungarian too, I’m not sure.

  14. Reply
    Chelsey
    September 25, 2019 at 4:33 pm

    Love this unique treat!! Such a great idea using plums inside of the dumplings! I especially love all of the wonderful step by step photos in your post, so helpful. Thanks for sharing these potato plum dumplings Jas!

    1. Reply
      Jas
      September 25, 2019 at 9:41 pm

      I’m so happy you like the steps, Chelsey! It’s a simple recipe, but if you’ve never made it before it might seem daunting. Enjoy the rest of your week! xx

  15. Reply
    Alexandra Shunk
    September 25, 2019 at 5:49 pm

    I’ve never had Potato Plum Dumplings before but I would LOVE to try these! I enjoy making gnocchi so this is a winner! I have to say I’d soak my sugar in rum without hesitation. What a fun recipe! 🙂

    1. Reply
      Jas
      September 25, 2019 at 9:43 pm

      Yes, this of it as a huge plum-filled gnocchi, lol. Hope you’ll give it a try! 😀

  16. Reply
    Kim | Give it Some Thyme
    September 25, 2019 at 5:59 pm

    I’ve never heard of potato plum dumplings and thrilled you made the introduction! They look absolutely delightful. I’ll definitely be on the lookout for this Italian plum variety. On the to-make list for sure!

    1. Reply
      Jas
      September 25, 2019 at 9:44 pm

      Thank you, Kim! Hope you check it off your list as done! 😀 x

  17. Reply
    Adrianne - Sweet Caramel Sunday
    October 4, 2019 at 8:17 am

    These look seriously so delicious!! I love the prunes in the recipe too, can’t wait to give these a go!

    1. Reply
      Jas
      October 4, 2019 at 9:35 am

      Thank you, Adrianne! They’re great with prunes too. 🙂

  18. Reply
    Gloria Duggan
    October 4, 2019 at 8:18 am

    Isn’t this a nice twist on dumplings. I have only had savoury ones. These remind me of deep fried perogies (the Ukrainian in me).

    1. Reply
      Jas
      October 4, 2019 at 9:34 am

      Very similar dough to gnocchi and perogies, indeed! 🙂

  19. Reply
    Garlic + Zest
    October 4, 2019 at 8:46 am

    Oh these look positively scrumptious! I’ve never had dumplings like this but they sound incredible> I appreciate the step by step photos!

    1. Reply
      Jas
      October 4, 2019 at 9:33 am

      Happy you like it, Lisa! xx

  20. Reply
    Kelly Anthony
    October 4, 2019 at 9:00 am

    Your pictures are stunning and really show off your potato plum dumplings. Your step by step directions are also very helpful and easy to follow.

    1. Reply
      Jas
      October 4, 2019 at 9:33 am

      Awe, thank you, Kelly! I love hearing that. You made my day. Hugs!

  21. Reply
    Dannii
    October 4, 2019 at 9:03 am

    I haven’t heard of these before, but it sounds like a delicious way to enjoy plums.

    1. Reply
      Jas
      October 4, 2019 at 9:32 am

      My favorite way to enjoy plums 😀

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