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?
NOTE: This post was originally published in October 2016, and has been updated in September 2019 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.
What kind of plums should I use?
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? ๐คทโ๏ธ
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.
Ingredients:
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.
Frequently asked questions:
1. 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. ๐ 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:
- Place dumplings an inch apart on a cling wrap-lined baking sheet and freeze (will prevent from sticking to each other).
- Remove dumplings from the baking sheet and place them in a freezer bag; return to the freezer until ready to use.
- Cook frozen dumplings in boiling water for 15 minutes.
2. HOW LONG CAN THEY 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!
3. HOW TO REHEAT THEM?
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).
4. HOW TO SERVE PLUM DUMPLINGS?
This plum dessert, (aka knedle sa šljivama in Bosnian and Kartoffelklösse in German), 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.
5. CAN I USE DIFFERENT FRUIT?
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.
How to make it?
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 at the bottom of this post. Also, check out tips for the 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.
Steps 5 to 8:
- Add egg and mix until well combined. Sift in the flour and knead until soft dough forms.
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.
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.
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 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.
- Add some butter to toast the breadcrumbs for more flavor.
What should I try next?
If you like cozy desserts with fruit, you'll love these:
- RUSTIC PLUM RICOTTA TART
- SKILLET ORANGE FILLO CAKE
- LOKSHEN MELBA KUGEL
- CRANBERRY ORANGE CREAM TART
- EASY EGGLESS APPLE CAKE
- APPLE AND FIG POLENTA TORTA
Potato Plum Dumplings – Knedle sa Šljivama
EQUIPMENT
- Large pot
- Skillet
- Slotted spoon
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
- โ cup vegetable oil
- โ cup plain breadcrumbs
- 1 cup sugar
- 1 teaspoon cinnamon
- Sour cream, optional
Instructions
- Cook 2 medium to large potatoes until done, about 20 minutes. Peel and place in a medium bowl. Add ยผ teaspoon salt and 1 tablespoon butter and mash (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 ยฝ 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).
- 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 โ cup vegetable oil over medium heat; add โ 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.
Video
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. However, you can run it to the potato ricer for an extra smooth texture.
- You can mix a tablespoon of Cream of Wheat with the flour for the dough.
- Knead the dough on a floured surface to prevent 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.
- If your plums are not sweet enough, sprinkle them with a teaspoon of sugar (optional) before wrapping them with the dough. Alternatively, you can dip a small sugar cube in spiced rum and place inside each plum.
- Add 1-2 tablespoons butter to toasting the breadcrumbs for extra flavor.
- Panko, Japanese-style coarse bread crumbs is not suitable for this recipe.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on its products.
Dannii says
I haven't heard of these before, but it sounds like a delicious way to enjoy plums.
Jas says
My favorite way to enjoy plums ๐
Kelly Anthony says
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.
Jas says
Awe, thank you, Kelly! I love hearing that. You made my day. Hugs!
Garlic + Zest says
Oh these look positively scrumptious! I've never had dumplings like this but they sound incredible> I appreciate the step by step photos!
Jas says
Happy you like it, Lisa! xx
Gloria Duggan says
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).
Jas says
Very similar dough to gnocchi and perogies, indeed! ๐
Adrianne - Sweet Caramel Sunday says
These look seriously so delicious!! I love the prunes in the recipe too, can't wait to give these a go!
Jas says
Thank you, Adrianne! They're great with prunes too. ๐
Kim | Give it Some Thyme says
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!
Jas says
Thank you, Kim! Hope you check it off your list as done! ๐ x
Alexandra Shunk says
Iโve 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 Iโd soak my sugar in rum without hesitation. What a fun recipe! ๐
Jas says
Yes, this of it as a huge plum-filled gnocchi, lol. Hope you'll give it a try! ๐
Chelsey says
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!
Jas says
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
Jas says
Yes, they are good with any of those! The cheese version is Croatian but maybe Hungarian too, I'm not sure.
Chris says
Thus dessert origin from Hungary. Few small derails, ingredients missing, but acceptable like this. Good job!
Jas says
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!
Tom Bradly says
Asked the wife to make these for our Christmas dinner starters and it was a big hit! Thanks for the recipe!
Katrin says
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!!
Jas says
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 ๐ Thanks for stopping in and have a great week!
Ricky says
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.
Jas says
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 ๐
Andre C. Howell says
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?
Jas says
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? ๐
Azu says
Have never heard about this potato dumplings, they look so delicious! The only problem would be to find those Italian plums..
Jas says
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 ๐
Cucicucicoo: Eco Sewing and Crafting says
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!! ๐ Lisa
Jas says
I'm so glad, Lisa! They evoke childhood memories for me too. Something so comforting in them ๐ Thanks for stopping in!