Authentic Slovenian Cmoki Recipe
Authentic Slovenian cmoki (plum dumplings) made with soft potato dough, juicy plums, and golden buttery breadcrumbs. This traditional Balkan dessert is simple, comforting, and perfect for any occasion.
Servings: 6
Ingredients
Dough
- 2.2 lb potatoes (starchy)
- 340 g flour
- 2 eggs
- 50 g butter
- 50 g sugar
- Zest of 1 lemon
- Pinch of salt
Filling
- 20 small plums (pitted)
- Sugar cubes or teaspoons of sugar
Coating
- 150 g butter
- 100 g breadcrumbs
- 1 tsp cinnamon
- Extra sugar
Instructions
Cook and Prepare the Potatoes
- Place the potatoes in a large pot and cover them with cold water. Boil until fork-tender, about 20–25 minutes, depending on size.
- Drain well, then mash while still warm using a potato ricer or masher. Spread the mashed potatoes on a plate or tray and let them cool slightly so excess steam escapes.
- 👉 Tip: Too much moisture makes the dough sticky, so let the potatoes dry out a little before mixing.
Make the Potato Dough
- Transfer the cooled mashed potatoes to a large mixing bowl. Add softened butter, eggs, sugar, lemon zest, and a pinch of salt.
- Mix gently until combined, then begin adding flour gradually. Knead lightly until a soft dough forms.
- The dough should feel smooth, soft, and workable — not wet or sticky. Add a little more flour only if needed.
- 👉 Tip: Do not over-knead. Overworking the dough can make the cmoki dense instead of tender.
Shape the Cmoki
- Lightly flour your work surface. Roll the dough into a thick log, then cut it into equal pieces.
- Flatten each piece into a round disc. Place one pitted plum in the center and add a small spoonful of sugar, or place sugar inside the plum if the pit has been removed.
- Fold the dough around the plum and pinch the edges tightly to seal. Roll gently between your hands to form a smooth ball.
- 👉 Tip: Make sure each dumpling is fully sealed so the plum juice does not leak during boiling.
Boil the Dumplings
- Bring a large pot of salted water to a gentle boil. Carefully lower the cmoki into the water, a few at a time, so they do not stick together.
- Cook until they rise to the surface, then continue boiling for another 4–5 minutes.
- Remove with a slotted spoon and let them drain briefly.
- 👉 Tip: Keep the boil gentle. A hard rolling boil can break the dumplings apart.
Make the Breadcrumb Coating
- While the cmoki cook, melt butter in a large skillet over medium heat.
- Add breadcrumbs and stir constantly until they turn golden brown and fragrant. Remove from heat, then mix in sugar and cinnamon.
- 👉 Tip: Breadcrumbs can burn quickly, so stir often and lower the heat if they darken too fast.
Coat and Serve
- Add the cooked cmoki to the skillet with the breadcrumb mixture. Gently roll each dumpling until fully coated.
- Serve warm with extra cinnamon sugar, powdered sugar, melted butter, or a spoonful of sour cream or yogurt.
- 👉 Best served: Fresh and warm, while the breadcrumb coating is still buttery and crisp.
Notes
Too much moisture makes the dough sticky, so let the potatoes dry out a little before mixing.
Do not over-knead. Overworking the dough can make the cmoki dense instead of tender.
Do not over-knead. Overworking the dough can make the cmoki dense instead of tender.