Potato Plum Dumplings

Potato Plum Dumplings

Potato dumplings stuffed with sweet plums and rolled in toasted breadcrumbs are a delightful dessert.


It is a traditional Eastern European recipe that reminds me a lot of childhood as both my grandmother and my mother used to make them pretty often every fall.


These potato plum dumplings are usually made with fresh dark plums but works as well with the dried ones. Can be served warm sprinkled with cinnamon and sugar but are still good once they are chilled.

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  • Makes about 65-70 dumplings
  • 2 pounds yellow potatoes
  • 1 egg
  • 2 tbsp butter
  • pinch of salt
  • 2 cups flour
  • Filling
  • dry plums
  • Garnish
  • 1 1/2 cup breadcrumbs
  • 2 tbsp oil
  • 1 1/2 cup sugar
  1. Boil the potatoes with their skin on, until soft. Peel them and mash them well, you can also use a grater. Let cool completely.
  2. Meanwhile in a medium frying pan mix well breadcrumbs with oil and cook on low-medium heat until golden brown. Stir constantly to prevent burning. Remove from heat and set aside to cool. When cool enough stir in sugar and cinnamon. 
  3. In a large bowl mix the mashed potatoes with egg, butter and flour until they bind together. knead until a smooth, sticky dough is formed. 
  4. Bring a large pot of water to boil then reduce the heat to a low simmer. Take a walnut size of the potato dough and form small balls after inserting one dry plum in the middle of each.
  5. Put the dumplings into the hot water. Let the dumplings boil until they come to the surface of the water. Let them boil on the surface another 2 more minutes and they are done. Remove the dumplings with a perforated spoon and roll them in breadcrumbs mixture. 
  6. Sprinkle the rest of breadcrumbs mixture or sugar over the dumplings and serve hot or cold.  
Potato Plum Dumplings-1
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Nutrition facts 1 Dumpling - Calories:46, Fat:1.0 g, Unsaturated Fat:0.0 g, Carbohydrates:8.4 g, Sugar:2.2 g, Fiber:0.6 g, Protein:1.0 g, Cholesterol:4 mg, Calories from Fat 9, Sodium 25mg, Percent Daily Value Vitamin A 1%, Calcium 1%, Vitamin C 5%, Iron 2%, Percent Daily Values are based on a 2,000 calorie diet.
On February 21, 2012 at 09:17 am, Soni said...
What a lovely recipe!Love the sweet plums inside,surely must be fantastic :)
On August 11, 2012 at 08:35 am, Kat said...
These are so unique (for me) I've never heard of a sweet dessert using plain old potatoes. It's Ramadan here in Turkey and at the end of it, there is a holiday called Bayram, people visit and everyone provides sweets to eat. I might try these, but maybe half the quantity. Do you think apricots would work inside? Thanks!

Yes you can try only half of the quantity, to reduce the amount of work. These potato dumplings are pretty common in the East Europe and as I know their origin is from Italy. I personally love them . I still didn't try using apricots even though I did have in mind. I see no problem in using apricots instead of plums, but as I never tried I don't know if it's going to be a success or not. I don't see why not. If you try, please let me know, I am very curious too.  Thanks for visiting my blog. Keep in touch. 

On October 25, 2012 at 05:01 am, katja said...
These (Knödel) have been my favourite since I was a kid. Both my mum and myself always used fresh plums (zwetschgen - small plums with a bluish tinge), though, they give the whole a wonderfully fruity, not too sweet flavour. To garnish, one can also sprinkle a little cinnamon, or pre-mix it with sugar.

Katja you are right, this is something that usually is made with fresh plums. I actually made this with fresh plums this autumn for few times and turned just great. By the time I posted the recipe, here I could not find fresh plums and discovered that with the dried ones works very  good too. So the good news is that we actually can do this dessert all the year round with either fresh or dried plums... yuhuuu :). Yes cinnamon works very well for those who like it. I did with and without and were delicious anyway. I am glad that I find people appreciating this dessert as much as I do:) Thanks for stopping by. 

On April 11, 2018 at 10:45 am, Maja said...
"Knedle sa šljivama" as we call them in Serbia will always be among my favorite homemade desserts :) We usually use fresh plums but in the wintertime, dried ones presoaked in warm water would do just fine or even homemade plum jam, which is pretty thick and there's no risk of it leaking out. I have a huge craving just writing about it :D Cheers!
On September 19, 2018 at 04:35 am, Cornel said...
That's a lovely recipe! I personally replaced the dried plums with fresh plums and love it. Next time I'll try to replace the plums with apricots or peaches.

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