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Knedle sa Šljivama is a dessert that blends rustic charm with comforting sweetness. These dumplings, filled with ripe plums and coated in buttery breadcrumbs, are a favourite across Serbia and neighbouring countries. They carry with them a sense of homeliness.
They are often served warm, sometimes sprinkled with sugar or cinnamon, creating a balance between tart fruit and sweet crust. This is not a hurried treat but one made with care, bringing together flavours that feel both familiar and deeply satisfying.
Part of their appeal lies in the contrast. The soft dough gives way to juicy fruit, while the breadcrumbs add a gentle crunch. Each bite combines different textures, turning something simple into a dish that lingers in memory.
Want to dive deeper into Serbian Cuisine? Don’t miss our post on 20 Traditional Serbian Foods to Try
What Is Knedle sa Šljivama?
Knedle sa Šljivama are plum filled dumplings usually made from potato dough. The dough is rolled, wrapped around whole plums, and boiled until tender. Once cooked, they are coated in toasted breadcrumbs fried with butter.
The dumplings are round and generous in size, holding either a whole plum or large halves inside. As they cook, the plums soften and release their juices, creating a sweet, slightly tangy centre surrounded by soft dough.
Though they are typically enjoyed as dessert, they can also be eaten as a light meal, particularly during plum season. Served fresh and warm, they are comforting in their simplicity and rich in their connection to home cooking.
Ingredients and Taste
The dough is made with mashed potatoes, flour, and eggs, creating a soft yet sturdy base that holds the fruit. The use of potatoes may seem unusual in a dessert, yet it gives the dumplings their characteristic texture.
Ripe plums are the heart of the dish, their tartness balancing the sweetness of the coating. Sometimes sugar is added to the centre before sealing the dumpling, ensuring that every bite offers both fruit and sweetness.
Once boiled, the dumplings are rolled in breadcrumbs fried in butter until golden. The coating gives them a nutty aroma and a subtle crunch. Sprinkled with sugar or cinnamon, they achieve a flavour that is sweet, tangy, and earthy all at once.
A Taste of History
Knedle sa Šljivama trace their roots to Central and Eastern Europe, spreading widely through the Austro-Hungarian Empire. In Serbia, they became a seasonal tradition, especially when plums are abundant in late summer and autumn.
Plums hold a special place in Serbian culture, not only as fresh fruit but also in jams and rakija, the famous plum brandy. Dumplings made with plums fit naturally into this landscape, combining practicality with celebration.
The use of potato in the dough reflects a time when ingredients had to stretch and fill, turning a simple fruit into a more substantial dish. This mix of thrift and creativity shaped many beloved regional recipes.
Today, Knedle sa Šljivama remain a dish that connects generations. They are found at family tables, in village kitchens, and in urban bakeries, always carrying with them the warmth of shared tradition and the flavour of seasonal fruit.
How to Make Knedle sa Šljivama
Knedle sa Šljivama is a cherished Serbian dessert, made with tender potato dough wrapped around juicy plums and finished with buttery, sweet breadcrumbs. Expect soft dumplings with a fruity centre and a caramelised crumb coating. Best enjoyed warm, they offer a comforting balance of earthy potato, tart plum, and spiced sweetness. See the recipe card at the bottom for printable directions
Ingredients
For the dough
- 800 g floury potatoes
- 200 g plain flour (plus extra for dusting)
- 1 egg
- 1 tbsp butter (softened)
- Pinch of salt
For the filling
- 12 ripe plums (small, ideally damsons or Stanley variety)
- 12 sugar cubes (or 12 tsp granulated sugar)
- 1 tsp ground cinnamon
For the coating
- 100 g butter
- 150 g breadcrumbs
- 100 g sugar
For serving
- Sour cream (optional)
- Extra cinnamon
Cooking Instructions
Step 1: Cook and mash the potatoes
To begin, peel and cut the potatoes into chunks. Boil in salted water until soft, around 20 minutes. Drain well and mash until smooth. Spread out to cool slightly to remove excess steam. Transition to preparing the dough.
Step 2: Make the dough
Combine cooled mashed potatoes with flour, egg, butter, and a pinch of salt. Knead lightly until a soft dough forms. Avoid overworking to keep it tender. Move to shaping.
Step 3: Prepare the plums
Wash the plums and remove the stones by making a small slit. Place a sugar cube (or 1 tsp sugar) inside each plum along with a pinch of cinnamon. Set aside while preparing the dumplings.
Step 4: Roll out the dough
On a floured surface, roll the dough into a log and cut into 12 equal pieces. Flatten each piece into a small disc, ensuring the centre is slightly thicker to hold the plum. Continue with filling.
Step 5: Wrap the plums
Place a plum in the centre of each dough disc. Carefully fold the dough around it, sealing tightly. Roll gently between your palms to shape into a smooth dumpling. Transition to boiling.
Step 6: Cook the dumplings
Bring a large pot of salted water to a gentle boil. Drop dumplings in carefully, stirring once to prevent sticking. Cook until they rise to the surface, about 10 minutes. Lift with a slotted spoon. Move to coating.
Step 7: Toast the breadcrumbs
In a large pan, melt butter and add breadcrumbs. Stir until golden and fragrant. Add sugar and mix well. This will coat the dumplings with sweetness and crunch. Prepare to coat the dumplings.
Step 8: Coat the dumplings
Roll each cooked dumpling in the buttered breadcrumb mixture until evenly covered. Work gently to avoid tearing. Transition to final garnishing.
Final Step: Serve warm
Serve the dumplings immediately, sprinkled with extra cinnamon and a dollop of sour cream if desired. Presentation tip: Place on a rustic platter for a homely feel, letting the golden crumb contrast with the plum centre.
Variations and substitutions
- Substitute plums with apricots or cherries if plums are not in season.
- Replace sugar cubes with brown sugar for a caramel like flavour.
- Gluten free flour can be used for the dough but add an extra egg yolk for binding.
- Breadcrumbs may be swapped with crushed digestive biscuits if traditional ones are hard to find.
Cooking Tips for Perfect Knedle sa Šljivama
- Use floury potatoes, not waxy, to ensure a soft and workable dough.
- Allow potatoes to cool slightly before adding flour to avoid sticky dough.
- Seal dumplings tightly to prevent water seeping in during boiling.
- Fry breadcrumbs over medium heat to avoid burning and bitter taste.
- Serve warm, as the texture is best when freshly coated.
Knedle sa Šljivama (Plum Filled Dumplings)
Ingredients
For the dough
- 800 g floury potatoes
- 200 g plain flour plus extra for dusting
- 1 egg
- 1 tbsp butter softened
- Pinch of salt
For the filling
- 12 ripe plums small, ideally damsons or Stanley variety
- 12 sugar cubes or 12 tsp granulated sugar
- 1 tsp ground cinnamon
For the coating
- 100 g butter
- 150 g breadcrumbs
- 100 g sugar
For serving
- Sour cream optional
- Extra cinnamon
Instructions
- To begin, peel and cut the potatoes into chunks. Boil in salted water until soft, around 20 minutes. Drain well and mash until smooth. Spread out to cool slightly to remove excess steam. Transition to preparing the dough.
- Combine cooled mashed potatoes with flour, egg, butter, and a pinch of salt. Knead lightly until a soft dough forms. Avoid overworking to keep it tender. Move to shaping.
- Wash the plums and remove the stones by making a small slit. Place a sugar cube (or 1 tsp sugar) inside each plum along with a pinch of cinnamon. Set aside while preparing the dumplings.
- On a floured surface, roll the dough into a log and cut into 12 equal pieces. Flatten each piece into a small disc, ensuring the centre is slightly thicker to hold the plum. Continue with filling.
- Place a plum in the centre of each dough disc. Carefully fold the dough around it, sealing tightly. Roll gently between your palms to shape into a smooth dumpling. Transition to boiling.
- Bring a large pot of salted water to a gentle boil. Drop dumplings in carefully, stirring once to prevent sticking. Cook until they rise to the surface, about 10 minutes. Lift with a slotted spoon. Move to coating.
- In a large pan, melt butter and add breadcrumbs. Stir until golden and fragrant. Add sugar and mix well. This will coat the dumplings with sweetness and crunch. Prepare to coat the dumplings.
- Roll each cooked dumpling in the buttered breadcrumb mixture until evenly covered. Work gently to avoid tearing. Transition to final garnishing.
- Serve the dumplings immediately, sprinkled with extra cinnamon and a dollop of sour cream if desired. Presentation tip: Place on a rustic platter for a homely feel, letting the golden crumb contrast with the plum centre.
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