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Potato dumplings with poppy seeds – Czech potato dumplings with poppy seeds and butter - photo 1
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Potato dumplings with poppy seeds – Czech potato dumplings with poppy seeds and butter

Czech Cuisine Desserts Vegetarian Dishes 90 min Medium 4 wyświetleń ~14.64 PLN - (0)
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Description

Potato dumplings with poppy seeds are the quintessence of Czech home cooking, a dish full of nostalgia and warmth, often remembered as a taste of childhood. They are delicate, elongated potato dumplings, resembling Polish kopytka, but served sweet. Their name, 'šišky', means 'cones' in Czech, referring to their characteristic shape. The secret to their fluffiness is the use of starchy potatoes and minimal kneading of the dough. After cooking, the hot dumplings are generously coated in a mixture of ground poppy seeds and powdered sugar, and finally drizzled with melted butter. The combination of the soft, neutral-tasting dumpling with the intensely nutty poppy seeds, the sweetness of the sugar, and the richness of the butter creates an incredibly satisfying composition. In the Czech Republic, this dish is often served as a main meal, especially for children, but it also works perfectly as a hearty dessert or afternoon snack, particularly on chilly autumn and winter days.

Składniki (9)

Servings:
4
  • Type C potatoes (starchy) 1000 g
  • Fine wheat flour 300 g
  • Egg 2 szt.
  • Ground poppy seeds 150 g
  • Powdered sugar 100 g
  • Butter 100 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • ✨ Opcjonalne
  • Rum 15 g
  • Skórka otarta z cytryny 5 g
💰 Szacowany koszt dania: ~14.64 PLN (3.66 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Thoroughly wash the potatoes under running water, scrubbing the skin with a brush to remove any dirt. Do not peel them. Place the potatoes in a large pot, cover them with cold water so they are completely submerged, and add about half a teaspoon of salt. Cook over medium heat until tender, which will take about 20-30 minutes depending on their size. Check for doneness by inserting a fork or skewer into the largest potato – it should go in smoothly, with no resistance.

Ingredients: Type C potatoes (starchy), Salt
Cooking potatoes in their skins is key! This way, they will absorb much less water, and the dough will be firmer and require less flour. Use a pot with a capacity of at least 4-5 liters.
2

Drain the cooked potatoes and leave them in the pot uncovered for a few minutes to allow excess moisture to evaporate. Then transfer them to a plate or cutting board and wait until they are COMPLETELY cool. You can even cook them a day in advance. Once the potatoes are cold, peel them. Then pass them through a potato ricer or grind them in a meat grinder using the finest holes. The goal is to achieve a smooth, fluffy mixture without lumps.

Ingredients: Type C potatoes (starchy)
This is the most important step! Working with warm potatoes will make the dough sticky and watery, which will force you to add too much flour, resulting in tough dumplings. A potato ricer is the best tool, as it aerates the mixture.

Potato cake

3

Transfer the pressed potatoes onto a clean work surface or a large cutting board. Spread them evenly to form a flat cake. Evenly sprinkle the semolina flour and the remaining salt on top. Make a small indentation in the center and crack two eggs into it. Begin gently folding the ingredients inward using a wide knife or a pastry scraper, chopping them and combining them into loose crumbs.

Ingredients: Fine wheat flour, Egg, Salt
Work quickly and efficiently. The longer the potato dough is in contact with salt and eggs, the more it becomes runny and sticky. Avoid using a bowl at this stage – working on a flat surface allows for better control over the consistency.
4

Once the ingredients are preliminarily combined, start quickly kneading the dough by hand. Make movements from the outside to the center until a smooth, uniform, and elastic ball of dough forms. It should slightly stick to your hands but come away from the work surface. The entire kneading process should not take longer than 2-3 minutes.

The most common mistake is over-kneading the potato dough. This causes gluten to be released and makes the dumplings tough and rubbery after cooking. Knead only until the ingredients are combined!
5

Divide the ball of dough into 4 equal parts. On a lightly floured countertop, roll each part with your hands into a long rope about 2 cm thick. Then, using a knife or scraper, cut the rope into smaller pieces about 3-4 cm long. You can gently roll each dumpling in your hands to give it a more rounded, spindle-like shape of a 'cone'. Place the finished dumplings on a floured board to prevent them from sticking together.

Ingredients: Fine wheat flour
Try to make all the dumplings a similar size – this will ensure they cook evenly. Do not press the dough too hard while rolling, work lightly and gently.

Cooking dumplings

6

In a large, wide pot (minimum 5 liters capacity), bring about 3-4 liters of water to a boil. When the water starts to boil, add one flat tablespoon of salt and stir. Reduce the heat so that the water is just gently 'bubbling' (a light simmer), not boiling vigorously.

Ingredients: Salt
Using a large pot with plenty of water is key. It prevents the dumplings from sticking together and the water temperature from dropping sharply when they are added. Too vigorous boiling can overcook the delicate dumplings.
7

Carefully add the dumplings to the boiling water, in batches (about 1/3 at a time). After adding, gently stir the water with a wooden spoon to prevent the dumplings from sticking to the bottom. Cook for about 2-3 minutes from the moment they float to the surface. Remove them with a slotted spoon to a large plate or platter.

Do not overcrowd the pot. Cooking too many dumplings at once will lower the water temperature and cause them to stick together. The cooked dumplings are very delicate. Carefully scoop them out to avoid damaging them.

Preparation of the topping and serving

8

In a medium-sized bowl, thoroughly combine the ground poppy seeds with the powdered sugar. You can do this using a spoon or a whisk. If you are using optional ingredients, now is the time to add them: pour in the rum and add the freshly grated lemon zest. Mix everything again to combine the flavors.

Ingredients: Ground poppy seeds, Powdered sugar, Rum, Skórka otarta z cytryny
Use ready-made, dry ground poppy seeds. Do not use canned poppy seed filling, which is too wet and sweet. If you want a more intense flavor, you can lightly toast the poppy seeds in a dry pan for 1-2 minutes before mixing with sugar.
9

In a small saucepan or skillet, melt the butter over low heat. Heat it only until it is completely melted and becomes liquid and golden. Be careful not to burn it, as it will become bitter.

Ingredients: Butter
To achieve an even deeper, nutty flavor, you can prepare brown butter (beurre noisette). Heat it for an additional 2-3 minutes until it takes on an amber color and starts to smell nutty. Immediately remove from heat to stop the browning process.
10

Place a portion of hot dumplings on a plate. Generously sprinkle them (2-3 tablespoons) with the prepared mixture of poppy seeds and sugar. Finally, drizzle everything generously with melted butter. Serve immediately while the dish is warm.

Do not mix the dumplings with the topping and butter in a bowl beforehand, as they will become mushy. It is best to assemble the dish directly on the plate just before eating. This helps to maintain the texture of the dumplings and an appetizing appearance.

Fun Fact

💡

Potato dumplings are a classic dish from Czech 'school canteens', which for many Czechs is a sentimental return to the flavors of childhood. It is also a traditional way to use up potatoes left over from the previous day's dinner.

Best for

Obiad dla dzieci Słodka kolacja Podwieczorek Danie sezonowe (jesień/zima)

Tips

🍽️ Serving

Serve the dish immediately after preparation, when the dumplings are hot and the butter is melted. You can additionally garnish it with a dollop of thick sour cream or homemade fruit puree, such as plum or apple, to balance the sweetness.

🥡 Storage

Noodles taste best fresh. If there are leftovers, store them separately from the topping in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming or briefly sautéing in butter. Store the topping in an airtight jar in a dry place.

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