Plum Dumplings

Have you ever tried these beauties in the photo? They are called plum dumplings and I think they originate in Austria (correct me if I’m wrong). They are also very popular in Slovenia where they are made in every household. My mom made them at least once every week or so and now I carry on the tradition. It’s one of those dishes that no one leaves a bite behind.
My favorite are plum but you can also fill them with other fruits like strawberries or apricots and I use spelt flour instead of plain white one and there’s truly no difference – except for making them a tad healthier.
And the great thing about them is that if you make to much dough you can use the extra to make gnocchi! If you don’t know them either that’s an Italian pasta that goes amazing with any kind of sauce – Tila can’t get enough of them ever since she was a baby.

I have tried a few recipes by now, but this is the one my boyfriend ordered me to stick to:

500g potatoes
250 g spelt flour (half fine and half coarse)
2 eggs
1 tbsp butter
20 pitted plums (or any other fruit )

For the topping:
sugar (I use coconut sugar)

Peel and boil the potatoes in a slightly salted water then drain and mash well along with one spoon of butter, a pinch of salt and nutmeg. Add the eggs and flour and shape the dough.
Now roll a quarter of the dough on a generously floured surface and cut to 5 equal pieces. Pat them flat and place one pitted plum on each, pinch together and roll in flour to shape the dumpling (there is a great demonstration by Tila on my Instagram).
Boil slowly until they pop up to the surface and then for about 15 minutes more.
Finally melt the butter in a large frying pan, stir in the breadcrumbs wait until nicely browned then roll the dumplings in the mixture until completely coated (straight from the water as the breadcrumbs stick on best this way).
Before serving sprinkle with sugar and cinnamon! Yummm I wish I has some in the freezer right now…


To read more from Polona, go to her cute blog Baby Jungle!


Comments (8)

J.A. from Amsterdam
September 19, 2013

Wow, that is a recipe I have never seen before! If you froze them, would you freeze them already cooked, or before the boiling? And do you eat them hothot or room temp? Do these have a particular name in Slovenia? (or Austria?)

September 19, 2013

We usually make them a whole bunch in order to freeze and you do that before cooking them – as soon as they’re done off to a platter and into a freezer and then plastic bags the next day. But you should cook them for about 10 minutes longer if you cook the frozen ones – don’t unfreeze them before, just throw them into the boiling water straight from the freezer!

Now Austria and Germany they’re called “Zwetschgenknödeln” and in Slovenia “?ešpljevi knedli” do not try to pronounce that though 😀

Oh and they’re too good to wait for them too cool down but do watch out – the plums are really really hot!! So maybe your should cut them open first and wait a bit before serving to kids.

Sarah :)
September 19, 2013

Hey, thanks for the great recipe. My mom used to make these in a very traditional Austrian manner which means no potatoes but yeast. Additionally the apricot’s stone is replaced by a sugar cube for extra calories! Definitely one of my favourites! Oh yeah and in Austria they are called “Marillenknödel” by the way 🙂

September 19, 2013

Thank you for sharing this recipe! My husband and I both studied in Prague for a semester and we were just talking the other day about how we missed the knedliky. Your recipe looks pretty similar minus the filling, so we will give it a try.

September 20, 2013

Cmoki! 🙂
My favourite are also with plums. And you are right – I never heard of anyone who would not eat cmoki (knedli, Knödel, dumpling…).
And we cook dumplings also befor freezing them – just for a few minutes. I do not know why. We do that since always. Maybe so they stay a bit firmer befor you put them in plastic bags to freez them.

Esther in Amsterdam
September 20, 2013

These look absolutely amazing! I must try them. (And I love that little movie with Tila!!) xxx

September 21, 2013

I am from Croatia and I’ve been having these since I can remember. My grandma makes them, my mum makes them and I am still to make them myself 😉 When served we usually top them off with a dollop of fromage frais and a sprinkle of sugar, as mentioned. Yum!

August 27, 2017

Apricot are my fave! And older kids usually enjoy making them 🙂

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