Knedle or plum dumplings are common throughout Eastern Europe among Croatians, Czech, Slovenian, Polish, Hungarians, Romanians. The dish is made of boiled potato-dough dumplings filled with plums, popular in Central and East European countries. 

The Knedle recipe originated from the Austro-Hungarian Empire and the dish can be eaten as a dessert, a main dish, or a side dish. In English is known as plum dumplings and the dough is made with mashed potatoes, eggs, and flour.


Knedle, is a dish of boiled potato-dough dumplings filled with plums, popular in Central and East European countries.
Course: Appetizer
Cuisine: Croatia
Keyword: eggs, flour, potatoes, sugar



  • 12 oz flour
  • 2.2 lb potatoes
  • 1.7 oz sugar
  • 1.7 oz butter
  • 2 eggs
  • 1 lemon
  • Salt


  • 20 plums
  • 5.2 oz butter
  • 1.7 oz sugar
  • 3.5 oz breadcrumbs
  • 1 tsp cinnamon


  • Peel the potatoes, boil them for 20 minutes until soft and put through a potato press.
  • Mix them with a pinch of salt, 50 g of sugar, grated lemon zest, 50 g softened butter and 2 eggs.
  • Add in the flour, mix together and knead well, adding a bit of water if necessary.
  • Roll out the dough into floury cutting board surface and cut into square pieces.
  • Add one plum and 1 tsp of sugar on top per piece, then roll each dumpling, flatten it and wrap it around a pitted plum.
  • Pour water to a big pot and bring it boiling, add a bit of salt. Put in the dumplings when the water is boiling, and cook until they float to the surface. Once they do, cook for another 5 minutes and remove from water.
  • Serve with melted butter, sweetened cream and sprinkle with cinnamon.

Inspiration and adaptation:,,

Explore other recipes from the traditional Croatian cuisine.

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