Knedle sa šljivama {dumplings with plums}

Knedle sa šljivama {dumplings with plums}

There’s one thing that I love to eat that is close to my heart and takes me back to almost forgotten childhood memories. My late grandmother used to make these dumplings for my mother using small prune plums back in Croatia and when moving here my mother adapted the recipe using prunes as she could never find the right plums in Australia.

This is the variation I grew to love and I remember we sometimes had it for dinner or lunch. Using potato and prunes in the dough makes it savoury as well as sweet and with generous dollops of sour cream it’s absolute heaven. Unlike Mum’s, I’ve used butter and oil as the coating rather than just oil, used egg in the dough and sweetened the sour cream rather than just thinning it with milk. Sorry Mum, this is the next gen version …

knedle sa šljivama

serves 4


  • 3 medium potatoes, peeled, boiled, mashed & cooled
  • 2 large eggs, beaten
  • ½ tsp salt
  • 1½ cups flour
  • 16 pitted prunes
  • 4 tbsp butter + 1 tbsp oil
  • ½ cup bread crumbs
  • Caster sugar, to sprinkle
  • 1 cup sour cream
  • 2 tbsp caster sugar


In a large bowl combine the mashed potatoes, eggs and salt. Stir to combine then add the flour and mix until a dough forms.

Put on a large pot of water to boil.

Using lightly floured hands divide the dough into 16 balls.

Take each ball of dough and gently flatten it in your hand. Place a prune in the centre of each dough round, enclose it completely and roll it into a ball.

Drop the dumplings into the boiling water and cook at a simmer for 20 minutes. While they are cooking melt the butter with the oil in a large frying pan over low heat, add the breadcrumbs and allow them to brown a little.

In a small serving bowl combine the sour cream and sugar and stir to dissolve. Set aside.

Drain the cooked dumplings well and tumble into the butter/crumb mixture and toss gently to coat.

To serve, sprinkle the hot dumplings with sugar and dollop some sour cream as an accompaniment.

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