Traditional Slovenian Potato Plum Dumplings

Plum dumpling served on a plate, cut open to show the soft interior and whole plum inside.

Traditional Slovenian Potato Plum Dumplings

Growing up, my grandma only made these on special occasions—and I always knew it was going to be a good day when she started boiling the potatoes. These traditional Slovenian plum dumplings (slivovi cmoki) are soft, lightly sweet, and truly comforting.

They’re perfect as a dessert, but we usually had them for lunch—either with a bowl of soup or just on their own. It’s the kind of simple, humble meal that always felt like a treat.

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Prep Time 1

Cook Time 30

Total Time 1 30

Servings 6 servings

Calories 507

Ingredients

For the dough:

750 grams starchy potatoes like Russets or Yukon Gold
250 grams flour use half all-purpose and half cake flour if you want to keep it traditional
½ teaspoon salt
2 eggs

For the filling:

15 dried plums remove pits if they aren’t already pitted
15 grams granulated sugar 1 tablespoon

For the breadcrumb coating:

100 grams butter
70 grams breadcrumbs plain
Optional: sugar, honey, or cinnamon

Instructions

Wash and scrub the potatoes. Place them whole (with the skins on) in a large pot and cover with salted water. Boil for 25–30 minutes, or until they’re soft. Drain and let them cool slightly—filling the pot with cold water helps! Peel once they’re cool enough to handle. Grate the peeled potatoes into a large bowl.
Add the flour, salt, and eggs. Mix everything together by hand until it becomes a soft dough.It will be a bit sticky, but that’s okay—we’ll use plenty of flour on the surface later.
Lightly flour your work surface and roll the dough to about 0.5 cm thick. Cut it into 10x10 cm squares (I usually cut it into 5 vertical and 3 horizontal pieces).
Place a plum in the center of each square. Add the sugar on or beside the plum. Fold the edges over the plum and shape into a ball, sealing the dough tightly so it doesn’t open while cooking.
Bring a large pot of salted water to a boil. Gently drop in the dumplings and cook for 10–15 minutes, or until they float to the top. Use a slotted spoon to remove them and let them drain. While the dumplings are cooking, melt the butter in a large pan. Add the breadcrumbs and toast over medium heat, stirring often, until golden and fragrant. You can add a bit of sugar, honey, or cinnamon if you like.
You can either roll the dumplings in the toasted breadcrumbs or spoon the crumbs on top of each dumpling. I usually go with spooning—it’s less messy and still delicious!

Video

Notes

Use potatoes that are similar in size so they cook evenly.
You can use brown sugar in the filling if that’s what you have.
These dumplings freeze well before cooking. Freeze them on a tray, then transfer to a bag. Boil straight from frozen when ready
Yield: This recipe makes about 15 dumplings, each from a 10x10 cm piece of dough.

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