Plum dumplings (knedle sa šljivama), are a traditional Central European, Eastern European, and Balkan delicacy usually, but not always, served as dessert. These scrumptious potato dumplings are filled with plums, breaded, and sprinkled with sugar or cinnamon. Shall we?
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Background
Plum dumplings, or knedle, are soft, golf-ball-sized dough rounds filled with juicy plums, boiled, and lightly fried in golden breadcrumbs. A final sprinkle of sugar, vanilla, or cinnamon completes the dish.
Their origins trace back thousands of years to the Alps. Meanwhile, today these incredible dumplings can be found throughout Central, Eastern, and Southeastern Europe. (They made their way to the Balkans over a hundred years ago!)
In conversation, "knedle" is usually assumed to be referring to "knedle sa šljivama" or plum dumplings. However, you can fill knedle with all kinds of ingredients. Apricots, Nutella, and biscuits are just some of the endless options.
Here are some of the names plum dumplings go by:
- Knedle (Bosnia and Herzegovina, Croatia, Montenegro, Poland)
- Okruglice (Croatia)
- Gomboce (Serbia)
- Gombóc (Hungary)
- Cmoki or Knedli (Slovenia)
- Knedlíky (Czech Republic)
- Galuste (Romania)
- Knödel (Germany and Austria)
Plum dumplings do take a while to prepare, so arm yourself with patience. On the other hand, if you do choose to make them, our clear and detailed recipe will guide you every step of the way.
Ingredients
Below are the ingredients for plum dumplings (knedle sa šljivama). While most of our recipes have ingredients that can easily be substituted, plum dumplings are not as forgiving. Please read this section carefully for important tips.
- Potatoes: Potatoes are the key ingredient for this recipe, more important than even the plums! Choosing the right potato can make the difference between plum dumplings turning out perfectly, or being hard as a rock.
Look for potatoes that are higher in starch (like Russet) as they have a lower water content. (These are known in the Balkans as 'stari krompir/ krumpir' translated as 'older potatoes.' These are the potatoes with rough, brown skin that come in later in the season.)
If you have the time, it's best - but not required - to cook potatoes with the skin on. In this case, choose potatoes that are roughly the same in size so that they cook at the same rate.
An alternative to Russetts is an all-purpose potato such as Yukon Gold.
If your only choice is a waxy potato (reds, fingerlings) at least try to mix them with starchy potatoes, and cook them with the skin on. However, we don't recommend this option! Plum dumplings take effort, so it's better to wait for the right potatoes.
- Plums: look for smaller, sweet, dark purple plums with yellow or purple insides. The best kind of plum for knedle sa šljivama is the small European or Italian plum (lat. prunus domesticus).
If you can only find large plums, cut them in half, or even quarters, depending on their size.
Additionally, the plums should be ripe, but not overly ripe. It's best if they're sweet and on the soft side, but not "squishy." Also, their insides shouldn't be "oozing" out as this can cause dumpling disintegration.
- Flour: all-purpose flour (regular white flour) works best. An alternative is the European "sharp" flour, but it is by no means necessary.
Cooking knedle sa šljivama is extensive and this is why we haven't tested different kinds of flour to make them. If you do, would you be so kind as to share your results with us in the comments?
- Butter: regular unsalted butter is fine. Substitute with salted butter or lard.
- Salt: regular table salt. Substitute with sea salt or Himalayan salt.
- Egg: regular chicken egg.
- Oil: vegetable, sunflower, avocado, or coconut oil. Avoid olive oil.
- Bread crumbs: regular bread crumbs. Avoid panko bread crumbs.
- Sugar: regular white granulated sugar. Substitute with vanilla sugar or brown sugar.
- (Optional) cinnamon.
Instructions
Here are the instructions for making plum dumplings (knedle sa šljivama). The process is straightforward, but it takes practice.
Step 1. Cook the potatoes.
Step 2. Prepare the plums.
Step 3. Cool and mash the potatoes.
Step 4. (Not pictured) Heat the water.
Step 5 and 6. (Parallel to water heating up.) Make the dough for plum dumplings.
Step 7. Stuff/ form plum dumplings.
Step 8. Cook plum dumplings.
Step 9. Add bread crumbs and sugar.
Variations
- In some regions, knedle are a savory dish. In Poland, for example, they're consumed along with sour cream.
- Instead of plums you can use apricots, dried, fresh and/ or frozen berries, cheese, chocolate, coconut, Nutella, nuts, biscuits, and more.
Handling
Here are some pointers on serving, storing, reheating, and freezing plum dumplings (knedle sa šljivama).
Serving: Serve plum dumplings warm or hot. (Some individuals like to eat them cold also.) The serving size is up to you, however, 2-3 plum dumplings seem to be a good volume for most people. On the other hand, serving size can be very individual. (We know people who will eat 10 in one sitting.)
If going for a savory moment, you can add a dollop of sour cream on top. Sour cream on plum dumplings is a Central European thing though. In the Balkans plum dumplings (knedle sa šljivama), are a dessert about ninety percent of the time.
Storing: Store plum dumplings (knedle sa šljivama) in an airtight container in the fridge for up to 3 days. (Discard after this time as the potato will become gummy and hard.)
Reheating: Reheat using your preferred method, or eat cold. Only reheat as many plum dumplings (knedle sa šljivama) as you will eat. You can reheat them in a baking pan in the oven, a frying pan on the stovetop, or the microwave.
Freezing: Making plum dumplings is intensive, so we recommend making two batches at once and freezing one of them. Alternatively, you can halve the batch and then freeze one, and cook the other half.
So if you decide to freeze plum dumplings (knedle sa šljivama), do it after you shape the dumplings, but before boiling. After you form them, transfer the dumplings onto a tray.
First freeze them on the tray for 10-15 minutes to prevent sticking, and then take the tray out, transfer them to freezer bags (or freezer-ware), and return to the freezer. You may have to do this in batches.
Thawing/ reheating: once you are ready to eat them, take plum dumplings out of the freezer and put the pot with the water to boil. The rest of the instructions are the same.
Expert Tips for Plum Dumplings (Knedle sa Šljivama)
This is a quick recap of the most important tips to make plum dumplings (knedle sa šljivama) perfect each time.
- Look for starchy potatoes!
- Preferably, cook potatoes with the skin on!
- Boil water ahead of time!
- Drop the plums into boiling water immediately after forming them!
- Never leave the pit inside the plum!
- Always use a potato masher!
- Cool the potatoes completely before making dumplings!
- Have a few plums more than necessary, just in case!
- Make a double batch and freeze one!
Potato Recipes We 💙
Recipe FAQs
Knedle sa šljivama (plum dumplings) love starchy potatoes like Russetts.
In the Balkans, this type of potato is known as 'stari krompir/ krumpir' (old potato). Old or starchy potatoes are lower in water content, they come later in the season and have a rough, brown skin. This makes them perfect for dumplings.
Waxy potatoes are thirsty and require too much flour to be able to be manipulated into shapes. This ultimately leads to rubbery, tasteless knedle dumplings.
Balkan dumplings (also known as knedle, okruglice, gomboce or cmoki), are usually filled with plums. Apricots come in second.
Lately, however, dumpling specialty shops have been popping up in the region. They offer unusual fillings like Nutella, sour cherries, cream cheese, nuts, raspberries, and even ice cream.
Thoughts?
If you make today's knedle sa šljivama (plum dumplings) and like them, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!
You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.
Prijatno, Dobar Tek, and Bon Appetit!
(Recipe by K. Mandić-Šaponjić)
Balkan Plum Dumplings (Knedle sa Šljivama)
Ingredients
- 3 pounds Russet or another starchy potato, older potatoes (stari krompir); avoid waxy potatoes
- 2 teaspoons salt for water
- 30-35 plums you'll use 28-33, but have more just in case; look for smaller, ripe but not overly; if large ones are the only option, halve them
- 5 tablespoons butter soft or melted
- 13-14 ounces white flour plus a little more
- 1 egg
- 1 teaspoon vegetable oil or avocado, coconut oil
- 5-7 ounces bread crumbs volume is an approximation
- 5-7 ounces white sugar volume is an approximation
Instructions
Cook the Potatoes
- Fill a large pot with water and add potatoes. You can peel and dice them beforehand. However, if you have time, cook them with the skin on. (If using waxy potatoes - which we don't recommend - you must cook them with the skin on.)
- Add salt. Bring to a boil on high. Lower the temperature to medium and cook until potatoes are fork-tender.
- Cooking may take anywhere from 15-45 minutes. Potatoes with the skin may cook a bit longer. (However, if you're cooking potatoes for over an hour, consider making a different dish because there's a high possibility that knedle won't come out well.)
Prepare the Plums
- Meanwhile, pit the plums but leave them intact. Start by taking one plum and cutting it lengthwise on one side. Cut it enough to get the pit out but leave the plum in one piece. (If the plums you're using are large, you can cut them in half, or quarters.) Discard the pits.
- (Also, if your plums are organic, check for plum fruit moths.)
Cool and Mash the Potatoes
- Strain the potatoes. (If they have skin on, dip them in cold or iced water, just long enough to be able to hold them while you peel their skin off with a knife. Avoid keeping potatoes in cold water for too long.)
- Transfer peeled potatoes to a large bowl and mash manually using a potato masher. (Don't use an electric mixer!) Mash them very well until the texture of the mashed potatoes is smooth and crumb-free.
- Once the right consistency is achieved, cover the bowl with a kitchen towel and leave aside to cool for up to 1 hour. (Potatoes have to be completely cool before they're mixed with flour so they don't 'soak up' more flour than necessary.)
Heat the Water
- About 15 minutes before making the dough for plum dumplings, fill up a large pot with water about ⅔ of the way up. Cover the pot and bring to a rolling boil on high.
- (If you're making a double batch, or want to finish faster, use two pots with water.)
Make the Dough for Plum Dumplings
- (Parallel to water heating up.) Dust the working area with plenty of flour. Add mashed potatoes, egg, and butter. Then add more flour to the ingredients and start making the dough. Lightly press and pat the mixture, and continue adding flour little by little, until it forms into a large soft ball that's on the rough side.
- The total amount of flour will depend on how "thirsty" your potatoes are. Adding a little bit at a time allows you to have more control over the dough. (This is why it's important to choose starchy potatoes!) Good dumpling dough feels wet, elastic, soft, and a little bit sticky, while at the same time dry enough to be manipulated into a small ball with a plum inside. (It shouldn't be too dry!)
- Divide the dough into two loaves. Work each loaf a little bit more, and stretch each into a baguette-like formation. At this point, cut each loaf into (approximately 15) one-inch (about 2 cm) slices/ dumpling rounds.
Stuff/ Form Plum Dumplings
- Take a plum, and using a small teaspoon fill it up with sugar, and transfer onto a dumpling round. As the dumpling dough is sticky, wet your hands with only a few drops of water, or powder it with just a pinch of flour to prevent the dumplings from sticking to your hands. (You may have to repeat this in between every, or every other dumpling.)
- Lift the dumpling edges until they meet on top of the plum. Pinch them until the hole is closed and the plum is safely secured inside the dough. Then roll the dumpling in between your palms until you're left with a smooth, golf-sized dumpling ball with no openings.
Cook Plum Dumplings
- Drop each dumpling into the boiling water immediately after making it. Don't overcrowd the pot! (Depending on the size of your pot you'll boil no more than 8-10 dumplings at a time, if that many.) This recipe is for 28-33 dumplings, so adjust the speed of you making the dumplings with their boiling.
- The dumplings will at first sink to the bottom of the pot. Once they boil, they'll rise to the top. It may take anywhere from 15-20 minutes, even a little longer, for the first batch of plum dumplings (knedle sa šljivama) to come up. (Consequent batches take shorter.) Stir the water occasionally to prevent the dumplings from clumping together. Do it carefully so the plum dumplings don't fall apart.
- Once each dumpling rises to the top, transfer it to a flat surface until you're ready to fry it in bread crumbs.
Finish off with Bread Crumbs and Sugar
- In a large pan, add oil and heat it on high. Lower to medium and add breadcrumbs. Simmer for 2-3 minutes, or until bread crumbs turn slightly brown (this takes very little time, so be on the lookout). Meanwhile, prepare a bowl with sugar, and set it aside.
- Transfer plum dumplings to the pan with the bread crumbs. (You'll have to do this in batches too.) Roll them in the pan for a quick moment, until each dumpling is covered in bread crumbs on all sides.
- Afterward, transfer the dumpling into the bowl with sugar and roll it so it's covered in sugar. Alternatively, transfer the dumplings onto a flat surface and sprinkle with the sugar (and/ or vanilla and cinnamon).
Handling Plum Dumplings
- Serving: Serve plum dumplings warm or hot. (Some individuals like to eat them cold also.) The serving size is up to you, however, 2-3 plum dumplings seem to be a good volume for most people. If going for a savory moment, you can add a dollop of sour cream on top. Sour cream on plum dumplings is a Central European thing though. In the Balkans plum dumplings (knedle sa šljivama), are a dessert about ninety percent of the time.Storing: Store plum dumplings (knedle sa šljivama) in an airtight container in the fridge for up to 3 days. (Discard after this time as the potato will become gummy and hard.)Reheating: Reheat using your preferred method, or eat cold. Only reheat as many plum dumplings as you will eat. You can reheat them in a baking pan in the oven, a frying pan on the stovetop, or the microwave.Freezing: Making plum dumplings is intensive, so we recommend making two batches at once and freezing one of them. Alternatively, you can halve the batch and then freeze one, and cook the other half.So if you decide to freeze plum dumplings (knedle sa šljivama), do it after you shape the dumplings, but before boiling. After you form them, transfer the dumplings onto a tray.First freeze them on the tray for 10-15 minutes to prevent sticking, and then take the tray out, transfer them to freezer bags (or freezer-ware), and return to the freezer. You may have to do this in batches.Thawing/ reheating: once you are ready to eat them, take plum dumplings out of the freezer and put the pot with the water to boil. The rest of the instructions are the same.
Video
Notes
- Preparation and Cooking Time
- Serving Size and Nutrition Information
- Ingredient Notes
Nico @ yumsome says
Wow, these look amazing - they are going on my to-make list. We have loads of plums at the market right now, which is perfect!
Aida says
Thanks sweetie. Let me know how they turn out. Yes, plums are everywhere now. Do you follow coolinarika at all? Balkan recipe forum, it has great ideas for plums this time of the year.
Anette says
Hi in My family we always eat them with vanilla custard, My mom is fr.o.m. Serbia i dont Know if that is a tradition there but IT is in My family.
Aida says
Great idea! Some eat it with sour cream too.
Alex says
I'm so glad I came across your blog (searching for an ajvar recipe) - haven't had knedle in eons!
They look just like my mum's, back in the UK. Will definitely be trying your recipe this winter. Sour cream or creme fraiche will be perfect too!
Aida says
Hey Alex,
Thanks for stopping by! Glad you'll be doing knedle. We love them too. And anything plum related really.
If you have a specific recipe you'd like to see let us know and we'll put it in the rotation.
A.
Natasha says
Can uou freeze them after they arr cooked?
Aida says
No
Valentina says
I can’t believe that i have found the recipe
I was eating them all my childhood
When i was 15 my mom passed away and i didn’t eat them once more
Now im 29 and i will try to do them
I still feel the smell of “knedli”
Thanks a lot 🙏
Aida says
Valentina,
glad that the recipe reminded you of your dear mom! Good look making it, and let me know if you have any questions.
Ivan Majhen says
I'm from Croatia and this recipe reminds me of my childhood. My nan used to do it for me and now I'm doing it to my kids. Thank you for this recipe
Aida says
Hi Ivan,
Thanks for your comment.
Lovely that you're helping create beautiful memories with your kids, and remembering nan at the same time. Let us know how they like it.
Mal says
Fantastic! Just like my late Mother used to make them years ago, they bring back so many memories. Thank you.
Aida says
Our pleasure, Mal!