Plum Dumplings (Knedle)
Plum Dumplings, known as Knedle (or Knödel) in Central and Eastern Europe, are sweet, soft potato-based dumplings with a whole plum encased inside. The dough is typically made from mashed potatoes, flour, and sometimes egg, then boiled and finished with a coating of toasted breadcrumbs, sugar, and cinnamon. They are a beloved seasonal dessert or main course, especially popular in countries like Croatia, Serbia, Bosnia, Austria, and Germany.
🍽️ Nutrition at a glance
This dish is high in carbohydrates from the potato dough, plum, and sweet breadcrumb coating, with a moderate amount of fat from butter or oil used in the topping. A single serving provides a good source of potassium from the potato and plum, along with some dietary fiber and vitamin C.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 8 g |
| Carbs | 85 g |
| Fat | 10 g |
| Fiber | 6 g |
| Sugar | 30 g |
| Sodium | 250 mg |
| Potassium | 650 mg |
| Vitamin C | 15 mg |
| Iron | 2.5 mg |
| Magnesium | 40 mg |
| Phosphorus | 120 mg |
| Vitamin B6 | 0.3 mg |
| Niacin (B3) | 3 mg |
| Manganese | 0.8 mg |
Per 2 medium dumplings (approx. 280 g) · estimated, varies by recipe
💡 What's interesting
Knedle are a classic example of 'peasant food' turned celebratory dish, using simple, affordable ingredients like potatoes and seasonal fruit to create a satisfying and flavorful meal. The technique of encasing fruit in dough and boiling it is a culinary tradition found across many cultures, highlighting a universal love for sweet, comforting dumplings.
